PUMPKIN BIRYANI - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1½ cups white basmati rice, rinsed well and drained
• 4 cardamom pods, bruised
• 4 tablespoons butter or ghee
• 1 teaspoon yellow mustard seeds
• 1 onion, finely diced
• small handful of fresh curry leaves
• 1 green chilli, finely chopped
• 1 cinnamon stick
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• 3 cups finely diced pumpkin, cut into approx 1cm cubes
• juice of ½ lemon
• toasted cashews and coriander leaves, to serve