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Kale Curry Biryani, Stuffed and Roasted in a Pumpkin
MY ROOTS, MY RAMBLES35Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup vegetable oil
- 2 Tbsp. cumin seeds
- 2 yellow onions (jullienned)
- 1/2 cup fresh curry leaves
- 1 green chili (slit in the middle)
- 2 Tbsp. garlic (minced)
- 2 Tbsp. ginger (minced)
- 2 bunches kale (cut into thick strips)
- 2 cups spinach (washed and cut into thick strips)
- 2 cups carrots (cut into 1/4” cubes)
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 tsp. salt (plus more as needed)
- 1/2 tsp. freshly ground black pepper
- 1 tsp. cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. cayenne (red chili powder)
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground cloves
- 1/4 tsp. grated nutmeg (freshly)
- 1/4 tsp. ground cinnamon
- 1 tsp. turmeric powder
- 3 grams ground cardamom (freshly)
- 1 Tbsp. butter (cold)
- 2 cups basmati rice
- 1/2 cup dal (Toovar)
- 2 cups water
- 2 cups coconut milk (thick)
- 1 Tbsp. salt
- 1 sugar pumpkin (Large)
- 1 tsp. salt
- 3 Tbsp. cranberries
- 3 Tbsp. pistachios
- 15 whole garlic (pods)
- 1 Tbsp. vegetable oil
- 1 Tbsp. saffron
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