Kale Curry Biryani, Stuffed and Roasted in a Pumpkin

Ingredients

• 1/4 cup 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 lemon juice freshly squeezed
• 2 teaspoons salt plus more as needed
• 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
• 1/4 teaspoon ground cloves
• 1/4 teaspoon grated nutmeg freshly
• 1/4 teaspoon ground cinnamon
• 1 teaspoon turmeric powder
• 3 grams ground cardamom freshly
• 1 tablespoon butter cold
• 2 cups basmati rice
• 1/2 cup dal Toovar
• 2 cups water
• 2 cups coconut milk thick
• 1 tablespoon salt
• 1 sugar pumpkin Large
• 1 teaspoon salt
• 3 tablespoons cranberries
• 3 tablespoons pistachios
• 15 whole garlic pods
• 1 tablespoon vegetable oil
• 1 tablespoon saffron