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Kale Curry Biryani, Stuffed and Roasted in a Pumpkin

yield: 4 total time: 90 minutes
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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
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