Vivek Singh serves up a classic Indian dish, hyderabadi biryani of vegetables in a pumkpin shell on today’s episode of Christmas Kitchen with James Martin.

Vivek is a classically trained chef and restaurateur known for his innovative take on Indian cuisine. He is currently the Executive Chef at three London based Indian restaurants, The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho.

Today, he shows how he puts his own twist on a traditional biryani dish – the vegetables and spiced rice are served inside a large pumpkin, baked until it’s steaming hot.

A key feature of his dish is  the marinade for which his ingredients includes:

Onions, sliced and deep fried until golden-brown, ginger and garlic paste, a red chilli powder, turmeric,  garam masala, nutmeg grated,  green chillies, slit lengthways, fresh coriander,  lemon juice, vegetable oil, natural yoghurt, single cream,  salt and sugar.