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Hyderabadi Biryani of Vegetables in a Pumpkin Shell
GREAT BRITISH CHEFS40Ingredients
90Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 pumpkin (large, top removed and reserved, hollowed out to remove seeds and fibres)
- 100 grams tamarind paste
- 1 Tbsp. chilli flakes
- 250 grams basmati rice
- 3 Tbsp. milk (warmed)
- 1 pinch saffron
- 2 Tbsp. rose water
- 50 grams green beans
- 4 Tbsp. vegetable oil
- 1/2 tsp. salt
- 150 grams plain yogurt
- 75 mL single cream
- 6 green chillies (split lengthways)
- 2 onions (sliced and deep-fried until golden)
- 1/2 bunch coriander (chopped)
- 2 Tbsp. ginger garlic paste
- 2 Tbsp. vegetable oil
- 1 Tbsp. chilli powder
- 1 tsp. ground turmeric
- 1 tsp. Garam Masala
- 1/8 grated nutmeg
- 1 tsp. salt
- 1 tsp. sugar
- 1 bunch mint (leaves only, chopped)
- 3 liters water
- 4 cloves
- 3 green cardamom pods
- 2 bay leaves
- 2 mace (blades of)
- 1 Tbsp. cumin seeds
- 3 Tbsp. salt
- 2 jerusalem artichokes
- 10 green beans (cut into 1cm pieces)
- 1 lemon (for juice)
- 200 grams portobello mushroom (trimmed and sliced)
- 1/4 celeriac (cut into 1cm dice)
- 1 carrot (cut into 1cm dice)
- 1/2 swede (cut into 1cm dice)
- 1/2 turnip (cut into 1cm dice)
- 1/2 sweet potato (cut into 1cm dice)
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