Vegetarian Biryani Recipe - Great British Chefs

Ingredients

• 1 large pumpkin, top removed and reserved, hollowed out to remove seeds and fibres
• 100g of tamarind paste
• 1 tbsp of chilli flakes
• 250g of basmati rice
• 3 tbsp of milk, warmed
• 1 pinch of saffron
• 2 tbsp of rose water
• 50g of green beans
• 4 tbsp of vegetable oil
• 1/2 tsp salt
• 150g of plain yoghurt
• 75ml of single cream
• 6 green chillies, split lengthways
• 2 onions, sliced and deep-fried until golden
• 1/2 bunch of coriander, chopped
• 2 tbsp of ginger-garlic paste
• 2 tbsp of vegetable oil
• 1 tbsp of red chilli powder
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/8 nutmeg, grated
• 1 tsp salt
• 1 tsp sugar
• 1 bunch of mint, leaves only, chopped
• 3l water
• 4 cloves
• 3 green cardamom pods
• 2 bay leaves
• 2 blades of mace
• 1 tbsp of cumin seeds
• 3 tbsp of salt
• 2 Jerusalem artichokes
• 10 green beans, cut into 1cm pieces
• 1 lemon for juice
• 200g of 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