1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the top off the pumpkin and scoop out the seeds. Mist the inside of the pumpkin with cooking spray. Replace the top and roast for 1 hour to 1 hour 15 minutes, until the pumpkin is just tender.

2

Meanwhile, prepare the chicken, onions and rice. For the chicken, combine the meat, yogurt and ground spices in a bowl. Cover and marinate in the fridge for 30 minutes. For the rice, soak the grains in a large bowl filled with cold water, and set aside.

3

To make the caramelised onions, mist a large nonstick pan with cooking spray and fry the onions over a low heat for 25 minutes. If they start to stick, add a splash of water to the pan. Put the ginger, garlic and chilli in a small food processor with a splash of water and blitz until smooth. Add to the pan with the onions and cook for 3 minutes. Remove from the heat and set aside.

4

To make the chicken, mist a nonstick pan with cooking spray and cook the meat, in batches, over a medium heat for 4-5 minutes until golden. Return the chicken to the pan with the yogurt marinade, tomatoes and a splash of water. Cover and cook for 5 minutes, then simmer uncovered for 3-4 minutes until the sauce has thickened. Stir in the spinach to wilt.

5

To make the rice, bring a pan of water to a boil. Drain and rinse the rice and add to the pan with the cinnamon, cardamom and cloves. Parboil for 8 minutes, then drain and set aside, discarding the spices.

6

Reduce the oven to 160°C, fan 140°C, gas mark 2. Scoop out the pumpkin flesh, leaving a 3cm thick border. Chop then set half aside to use another day (see cook’s tip). Put the shell on a baking sheet.

7

Spoon the chicken, roasted pumpkin, onions, and rice into the pumpkin shell, in layers, then pour over the stock. Secure the top, then roast for 1 hour 15 minutes.

8

Make the raita by combining all the raita ingredients in a small bowl, then seasoning.

9

Once the biriyani is cooked, leave to stand for 10 minutes. Transfer to a serving plate, remove the top and scatter over the almonds and coriander. Serve in bowls topped with a spoonful of raita.