Dina Macki served up a tasty pumpkin biryani with potatoes and yoghurt salad on Saturday Kitchen.

The ingredients are: For the baharat spice mix, 50g black peppercorns, 35g cardamom pods, 40g whole nutmeg, 100g cinnamon bark, 50g cloves, 150g cumin seeds and 100g coriander seeds.

For the biriyani: 1 whole pumpkin, inside carved out, keep the lid, 1–2 litres vegetable oil, for frying, 1kg onions, thinly sliced, 200g tomato purée, 30g baharat spice mix, plus 2 tbsp (see above), 50g garlic paste, 50g ginger paste, 400g plain yoghurt, 1 aubergine, cut into 1-2cm pieces, 100ml lemon juice (approx. 4 lemons), 450g basmati white rice, 3 pinches saffron strands, 1 tbsp sugar, 50ml boiling water, 2 medium potatoes large, (cut into 4 or 6 pieces depending on size) and pinch salt.

For the yoghurt salad: 300g natural yoghurt, ½ cucumber, finely chopped, ½ bunch fresh coriander or parsley, finely chopped, ½ onion, finely chopped and 2 tomatoes, chopped.

See recipes by Dina in her book titled: Bahari: Recipes From an Omani Kitchen and Beyond available from Amazon now.