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Pumpkin biryani
Fruit and vegetables
1 whole
pumpkin
, inside carved out, keep the lid
1kg/2lb 4oz
onions
, thinly sliced
50g/1¾oz
garlic
paste
50g/1¾oz
ginger
paste
1
aubergine
, cut into 1-2cm pieces
100ml/3½fl oz
lemon juice
(approx. 4 lemons)
2 medium
potatoes
large, (cut into 4 or 6 pieces depending on size)
½
cucumber
, finely chopped
½ bunch fresh
coriander
or parsley, finely chopped
½
onion
, finely chopped
2
tomatoes
, chopped
Tins, packets and jars
450g/1lb basmati white
rice
Cooking ingredients
50g/1¾oz
black peppercorns
35g/1¼oz
cardamom
pods
40g/1½oz whole
nutmeg
100g/3½oz
cinnamon
bark
50g/1¾oz
cloves
150g/5½oz
cumin
seeds
100g/3½oz
coriander seeds
1–2 litres/1¾–3½ pints
vegetable oil
, for frying
200g/7oz
tomato purée
30g/1oz
baharat spice
mix, plus 2 tbsp (see above)
3 pinches
saffron
strands
1 tbsp
sugar
pinch
salt
Dairy, eggs and chilled
400g/14oz plain
yoghurt
300g/10½oz natural
yoghurt
Other
50ml/2fl oz boiling water
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