Name: Pumpkin Biryani
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 servings
Ingredients: 1 1/2 cups long-grain rice (like basmati, soaked in water for 30 minutes); 1 1/2 cups pumpkin puree; 1/4 cup cashews soaked in 1/2 cup water and blitzed into a smooth paste; 1 tbsp coconut oil; 1 cup medium onion (chopped, about 1); 1 medium bell pepper (finely chopped); 2 tbsp finely chopped mint; 2 tbsp finely chopped coriander leaves; 1 tsp grated ginger; 2 tsp garlic (crushed or finely minced); 1 tsp shahjeera (caraway seeds); 4 green cardamoms; 2 leaves dry bay; 2 green chilies like serrano (finely diced (remove the seeds if you're very sensitive to heat)); 1/2 tsp turmeric; 1 tsp biryani masala; 1/2 cup non-dairy milk plus a generous pinch of saffron threads; Juice of 1 lemon; Salt to taste; For garnish:; 3 spring onions (green and white parts finely chopped); 1 cup candied cranberries (or 1/2 cup dry cranberries); 1/4 cup raw pumpkin seeds (roasted or sauteed in a smidgen of oil until they start to turn golden); For candied cranberries:; 1/2 cup cranberries; 2 tbsp sugar