• Preheat oven to 220°C/200°C fan-forced.
• Thinly slice leek.
• Finely chop garlic. 
• Slice lemon into wedges.

• Cut pumpkin into thin wedges.
• Place pumpkin on a lined oven tray. Drizzle with 
olive oil, season with mild North Indian spice 
blend, salt and pepper. Toss to coat.
• Roast until tender, 20-25 minutes. 
TIP: Peel the pumpkin if you prefer!

• In a large saucepan, heat a generous drizzle of olive 
oil over medium-high heat. Add leek and cook, 
stirring, until tender, 2-3 minutes.
• Add Bengal curry paste (see ingredients) and cook 
until fragrant, 1-2 minutes.
• Stir in basmati rice and stir to coat. Add the water
and a generous pinch of salt. Bring to the boil. Cover 
with a lid and reduce heat to medium-low. Cook for 
12 minutes, then remove pan from heat.
• Keep covered until rice is tender and water is 
absorbed, 15 minutes. 
TIP: The rice will finish cooking in its own steam, 
don’t peek!

• When pumpkin has 5 minutes remaining, in a small 
microwave-safe bowl, microwave garlic with a 
drizzle of olive oil in 10 second bursts until fragrant.
• Add Greek-style yoghurt to garlic oil mixture and 
combine. Season to taste.

• Once biryani has finished cooking, stir through a 
squeeze of lemon juice and baby spinach leaves
until wilted. Season to taste.

• Divide veggie-loaded biryani between bowls.
• Top with Bengali pumpkin. 
• Drizzle over garlic yoghurt and tamarind chutney. 
• Sprinkle over flaked almonds. 
• Serve with any remaining lemon wedges. Enjoy!