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It's pumpkin season and most anticipated time of the year, especially for all the spiced dishes and other comfort food of fall. Today's Rajasthani stir-fry is a regular in my kitchen, and the blend of ginger, chili and jaggery lends it a lovely flavor harmony. The biryani, on the other hand, is packed with whole spices, basmati and clarified butter, which provide enhanced taste to the strata of rice and produce.

Squash and Mushroom Biryani

National curry week starts on October 6, so how perfect to mark the occasion than with a rich, comforting, single-pot layered rice dish? For convenience, prepare the spiced vegetable mixture element ahead of time and layer all components on the occasion you plan to eat.

Prep 20 min
Cook 2 hr
Serves 4

For the squash and mushroom gravy
4 tbsp ghee, or use butter
1 tsp cumin seeds
2 dried bay leaves
4 cloves
450g white onions, thinly sliced
3 green bird's eye chillies, lengthwise slit
5cm piece fresh ginger, peeled and cut into matchsticks
2 tbsp tomato puree
¼ tsp mild chilli powder, or kashmiri chilli powder
1 tsp ground turmeric
2 tsp coriander powder
1 heaped tbsp greek yoghurt
300g butternut squash flesh, cut into bite-sized pieces
300g button mushrooms, trimmed and sliced
400ml vegetable stock, or water
Salt, as needed
2 tbsp chopped coriander, for serving

Rice preparation
200g basmati rice
2 bay leaves
4 green cardamom pods
A pinch of salt

Biryani assembly
2 tbsp melted ghee
1 pinch saffron threads, steeped in warm water
1¼cm piece fresh ginger, julienned
3 tbsp finely chopped fresh mint leaves
1 tsp ground cardamom powder
1 tsp garam masala
Raita and salad, as accompaniments

Begin by preparing the curry base. Melt the clarified butter in a large, heavy-based saucepan on a medium heat, incorporate the cumin seeds, bay and cloves, and sauté for a few seconds. Stir in the sliced onion and sauté, frequently turning, for about half an hour, until softened. Once onions begin caramelizing, transfer half of them to a plate and set aside (for later use during the assembly).

Add the green chillies and ginger to the onions in pan, fry for a brief period, then stir in the tomato puree, chilli powder, turmeric and coriander, and sauté for a minute. Turn down to a gentle flame, stir in the yogurt and simmer for a couple of minutes.

Add the pumpkin pieces and mushrooms, stir to coat in the spice mixture, then cook for several minutes. Add the liquid, and add salt to taste. Bring to a boil, then turn down the heat, cover and simmer for 18-20 minutes, mixing midway to ensure no sticking to the bottom of the pan. Garnish with coriander, then remove from the stove.

Heat the oven to moderately hot temperature. Wash the basmati, then place it in a saucepan with a litre of water and the bay, cardamom pods and seasoning. Heat to boiling, cook for around ten minutes, until partially cooked, then drain.

For assembling the layered dish, place a spoonful of warmed ghee in a casserole pot for which you have a secure cover. Spoon half the spiced vegetables, then top that with some the cooked grains. Add half the saffron infusion, ginger strips, mint leaves, cardamom powder and garam masala, then add the reserved fried onions. Layer with the remaining vegetable curry, then arrange the leftover grains. Top with the remaining ghee, saffron water, ginger, mint, cardamom powder and garam masala.

Seal with baking paper, place lid securely, then bake on the center rack of the oven for about fifteen minutes, so the aromas infuse the rice. Remove of the oven, allow to stand, keeping covered, for 10 minutes, then remove the cover and present with yogurt sauce and fresh salad.

Rajasthani Achari Kaddu (Pumpkin with Spice Blend Stir-Fry)

The Hindi term "pickling style" describes seasoning a dish using preserving spices, and the combination includes mustard, fennel, fenugreek, cumin seeds, hing and kalonji, but their use extends beyond in preserved foods. The blend also features in all manner of spiced dishes and stir-fries, like this recipe.

Prep 10 min
Cook 30 min
Serves 4

1 tsp black mustard seeds
½ tsp fenugreek seeds
1 tsp fennel seeds
4 tbsp vegetable oil
1 pinch asafoetida
5cm piece fresh ginger, minced
750g squash flesh, or pumpkin, cubed
1 tsp mild chilli powder
½ tsp ground turmeric
Salt, as needed
1 tbsp jaggery, or dark brown sugar
2 tsp dried mango powder

Put the mustard seeds, fenugreek seeds and fennel seeds in a mortar, crush coarsely, then set aside. Heat the cooking oil in a large frying pan or Indian wok on a medium heat. Introduce the crushed spices and the asafoetida, and fry, stirring, for a few seconds. Mix in the chopped ginger, fry for a short while, then add the pumpkin pieces, chilli and turmeric, and fry, stirring, for several additional minutes.

Add 50ml water to the pan, season with seasoning to taste and heat until bubbling. Place lid, turn down the heat, and simmer for 20 minutes, mixing midway through. Mix in the palm sugar, breaking up chunks a bit, then incorporate the mango powder, mix thoroughly and present hot with chapatis or leavened bread.