Pumpkin Biryani

Ingredients

• 1 1/2 cups long-grain rice like basmati, soaked in water for 30 minutes
• 1 1/2 cups pumpkin puree
• 1/4 cup cashews soaked in 1/2 cup water and blitzed into a smooth paste
• 1 tbsp coconut oil
• 1 cup medium onion chopped, about 1
• 1 medium bell pepper finely chopped
• 2 tbsp finely chopped mint
• 2 tbsp finely chopped coriander leaves
• 1 tsp grated ginger
• 2 tsp garlic crushed or finely minced
• 1 tsp shahjeera caraway seeds
• 4 green cardamoms
• 2 leaves dry bay
• 2 green chilies like serrano finely diced (remove the seeds if you're very sensitive to heat)
• 1/2 tsp turmeric
• 1 tsp biryani masala
• 1/2 cup non-dairy milk plus a generous pinch of saffron threads
• Juice of 1 lemon
• Salt to taste
• For garnish:
• 3 spring onions green and white parts finely chopped
• 1 cup candied cranberries or 1/2 cup dry cranberries
• 1/4 cup raw pumpkin seeds roasted or sauteed in a smidgen of oil until they start to turn golden
• For candied cranberries:
• 1/2 cup cranberries
• 2 tbsp sugar

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