Kale Curry Biryani, stuffed and roasted in a Pumpkin

Ingredients

For the Kale Curry
• 1/4 cup (60ml) Vegetable oil
• 2 Tablespoons Cumin seeds
• 2 yellow Onions, jullienned
• 1/2 cup fresh Curry leaves
• 1 Green Chili, slit in the middle
• 2 tablespoons Garlic, minced
• 2 tablespoons 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 Tablespoons freshly squeezed lemon juice
• 2 teaspoons Salt, plus more as needed
Freshly Ground Spices
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Cumin
• 1/2 teaspoon ground Coriander
• 1/2 teaspoon Cayenne (red chili powder)
• 1/2 teaspoon freshly ground black pepper
• ¼ teaspoon ground Cloves
• 1/4 teaspoon freshly grated Nutmeg
• 1/4 teaspoon ground Cinnamon
• 1 teaspoon Turmeric powder
• 3g/1 teaspoon freshly ground Cardamom
For the Rice
• 1 Tablespoon cold Butter
• 2 cups Basmati rice
• 1/2 cup Toovar Dal
• 2 cups water
• 2 Cups thick coconut milk
• 1 Tablespoons salt
For Assembly
• 1 Large Sugar Pumpkin
• 1 teaspoon Salt
• 3 Tablespoons Cranberries
• 3 Tablespoons Pistachios
• 15 whole garlic pods
• 1 Tablespoon Vegetable oil
• 1 Tablespoon Saffron

Instructions

1. For the Kale Curry
2. Heat oil in large sauce pan until hot. Add onions, curry leaves to oil and stir frequently to soften onions.
3. When onions are soft and translucent add garlic, ginger and green chili. Season with a few pinches salt and continue stirring.
4. The onions will start to brown and slightly stick to the bottom of the pan.
5. Add ground spices, kale, spinach and carrots. Season with salt.
6. When the greens begin to wilt add 2 cups water. Bring liquid to a boil, reduce heat and simmer until carrots are fully cooked through, about 10 minutes.
For the Rice
7. Melt butter in a skillet, add basmati rice and toovar dal. Roast the rice on low heat for 3 minutes.
8. Mix rice with water and all other ingredients. Bring to a boil on high heat. When water reaches the level of the rice, reduce heat to very low and cover for 15 minutes. Remove lid and fluff rice. (You can also cook in a pressure cooker according to directions by the manufacturer).
Assembly
9. Preheat the oven to 425°F. Line two quarter sheet pans with parchment paper. Season the garlic oil, and salt.Transfer to the sheet tray in a single layer. Roast in the oven for 15 to 17 minutes till they are golden brown. Transfer to separate jars and reserve.
10. Cut the top off the pumpkin just like you would if you were making a jack-o-lantern. Scoop out seeds and discard. Season the interior with salt and set aside.
11. Reserve some roasted garlic, cranberries and pistachios for garnish.
12. Divide the Kale Curry and Rice into 4 portions each. Place one portion of Kale Curry at the bottom of the Pumpkin. Top with a portion of roasted garlic, cranberries and pistachios.
13. Layer in a portion of Rice. Sprinkle a few strands of Saffron. Repeat with Kale Curry and Rice. Depending on the depth of your pumpkin you can assemble anywhere from 1-4 layers of Kale Curry and Rice. Cover with the Pumpkin top.
14. Roast in 350-degree Fahrenheit oven for 20-30 minutes. Check doneness of pumpkin by piercing the side with a small knife. Let rest out of oven for 10-15 minutes. Slide pumpkin onto serving tray and garnish the top with the reserved roasted garlic, cranberries and pistachios.