Pumpkin biryani

1. Wash the rice under running water at least 6 times or until the water is running clear. Fill a medium saucepan with water and add a pinch of salt, the cinnamon stick, cloves, bay leaf and cardamom pods; bring to a rolling boil. Add the rice and cook for 7 minutes, until tender but still with bite. Using a slotted spoon, carefully remove the whole spices, then strain the rice through a sieve (reserving 80ml of the cooking water) and set aside. Heat the milk in a small saucepan until bubbles start to appear, then add the saffron. Remove from the heat and leave to infuse for at least 15 minutes.

2. Meanwhile, heat a large heavy-based saucepan over a medium heat. Add 1½ tbsp ghee and the onions; cook until golden and caramelised (about 10 minutes). Transfer ½ the onions to a bowl and set aside. Add the garlic, ginger and chilli to the pan and cook for 2 minutes. Add the curry powder, garam masala and ground cumin; cook for 30 seconds. Add the chopped tomato and cook for 1 minute. Add the squash, 150ml water and a pinch of salt. Cover with a lid and cook for 15 minutes until the squash is tender. Season with salt if needed.

3. Add the reserved 80ml rice water to the squash curry. Spoon ¹⁄³ of the rice on top in an even layer. Drizzle with 1 tsp ghee, 1 tsp of the saffron-infused milk and scatter with ½ the coriander and mint. Repeat with a second layer. Add the remaining rice, then top with the remaining ghee and saffron milk. Scatter over the reserved onions. Cover with a clean tea towel and a lid. Cook over a low heat for 15 minutes. Remove from the heat and leave with the lid on for a further 10 minutes. Carefully stir up from the bottom of the pan to mix the squash and rice together. You can serve this with thick yogurt or raita.