Bengali Chicken Veggie Biryani & Roasted Pumpkin

• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and onion and cook, stirring, until tender, 2-3 minutes. • Add curry leaves and Bengal curry paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Stir in basmati rice, the water and a generous pinch of salt. • Bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam, don't peek!

• Meanwhile, cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and spoon half the Bengal curry paste over pumpkin. Toss to coat. • Roast until tender, 25-30 minutes. • In a medium bowl, combine chicken thigh, remaining Bengal curry paste and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes.

TIP: Peel the pumpkin if you prefer!

• When pumpkin has 5 minutes remaining, in a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• Once biryani has finished cooking, stir through baby spinach leaves until wilted. Season to taste.