Pumpkin and Kale Chicken Biryani

We have been attempting to make Biryani (a classic Indian Rice Dish) in the Dutch Oven over the past few months, and we’d been getting closer and closer to success with each attempt. We finally got it on this one, which we’re happy about because it means we get to post this as a Savory Pumpkin Recipe!

Through our trials (and errors), we came to the conclusion that our problem was that we weren’t adding the seasoning at the right times, and we were using too much water for our rice (since the Dutch Oven starts with liquids from the other ingredients, the rice:water ratio is different than for normal rice), and we were omitting vegetable oil to help keep the rice grains distinct from one another. All those problems uncovered and resolved, we present to you a glorious Autumn Biryani!

Time: 60 Minutes (+4-8 hours marination time)

Ingredients (makes 4 servings):

  • To Marinate your Chicken:
    • 2 Chicken Breasts
    • A few Tablespoons of Whole Plain Yogurt
    • Garam Masala
    • Dried Cilantro
    • Cumin
    • Turmeric
  • Ghee or Butter
  • Onion
  • Garlic
  • Garam Masala
  • Turmeric
  • Fresh Pumpkin
  • Kale
  • Tomato
  • Vegetable Oil
  • 1.5 Cups Basmati rice. We used half brown and half white.
  • 2 Cups of Water


  • Cut your chicken breast into medium size cubes, and combine it with your yogurt and spices. Combine completely, cover, and set in the fridge until it’s time to cook.
  • Break Down your Pumpkin. Cut the skin off, and cube the flesh. Then, place it in a bowl.
  • Remove the stems from your kale, and then cut the leaves in half and then into thin strips..
  • Peel and dice your garlic and onion.
  • Cube your tomato.
  • Melt a tablespoon or two of ghee in a Dutch Oven. Then, add your garlic and onion along with some more garam masala and turmeric. Cook until your onions turn opaque.
  • Add your chicken, and cook until it turns form pink to white on the outside.
  • Add your pumpkin and stir it in. Then, add your kale, and fold that in as well. Once your kale wilts, add in your tomatoes, and stir to combine. Let cook for a few minutes.
  • Pour your basmati rice into your Dutch Oven, and drizzle in some vegetable oil. Stir to combine, and let cook for a bout 4-5 minutes.
  • Pour in your two cups of water, stir it in, and cover your Dutch Oven. Allow to sit for 15 minutes, and check it. Stir as needed, and allow to keep cooking until your rice has absorbed all of the liquid.
  • Plate, devour, and enjoy!

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