• Preheat oven to 220°C/200°C fan-forced.
• Trim green beans and slice into thirds.
• Finely chop garlic.
• Cut pumpkin and capsicum into bite-sized chunks. 
TIP: Peel the pumpkin if you prefer and scrape out the 
seeds, if necessary! 

• Place pumpkin on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 
20-25 minutes. 

• While the pumpkin is roasting, in a large saucepan, 
heat a drizzle of olive oil over medium-high heat. 
Cook green beans and capsicum, stirring, until 
softened, 4-5 minutes. Transfer to a plate.
• SPICY! This is a mild curry paste, but use less if you’re 
sensitive to heat! Return saucepan to medium-high 
heat with a drizzle of olive oil. Add Bengal curry 
paste (see ingredients), Mumbai spice blend and 
garlic and cook until fragrant, 1 minute. 

• Add basmati rice and currants to the pan and stir 
to coat.
• Add the water and stock concentrate. Stir, then 
bring to the boil.
• Cover with a lid and reduce heat to medium-low. 
Cook for 12 minutes, then remove pan from the 
heat and keep covered until rice is tender and water 
is absorbed, 15 minutes. 
TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• When the rice is done, add baby spinach leaves, 
capsicum and green beans to the biryani and stir 
until leaves are just wilted.
• Season to taste with salt and pepper. 

• Divide golden Bengali biryani between bowls.
• Top with roast pumpkin.
• Dollop with Greek-style yoghurt. 
• Garnish with flaked almonds to serve. Enjoy!