Step 1

Preheat oven to 200°C. Combine chutney, coriander seeds, 1 tsp biryani and half the lime juice in a bowl. Season. Add pumpkin and chickpeas and toss to coat. Place on a baking paper-lined baking tray. Roast for 1 hour, then increase heat to 250°C and roast for a further 10 minutes or until pumpkin is golden and chickpeas are crisp.

Step 2

Meanwhile, combine yoghurt, remaining biryani and lime juice in a bowl. Season. Heat 2 tsp oil in a non-stick frypan over medium-high heat. Cook half the paneer for 3 minutes each side or until golden. Repeat with remaining paneer and oil.

Step 3

Spread pumpkin, paneer and chickpeas on a platter, top with yoghurt and herbs. Serve with extra biryani and mango pickle.