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How to cook sweet pilaf in pumpkin
1. Rice for sweet pilaf needs to be sorted, washed, and filled with water. Add salt, cook until half cooked. To do this, just bring the rice to a boil and cook for 5-6 minutes. Turn off the heat and keep it on the stove for a while.
2. While the rice is cooking, cut the top off the pumpkin.
Select all seeds.
If the walls of the pumpkin are thick, then remove a little pulp from the walls. After all the manipulations, you should end up with a pumpkin with a container inside, a kind of saucepan made from fresh pumpkin.
Grease the inside of the pumpkin walls with oil.
3. Combine rice with apple, raisins and pour honey over everything.
Instead of honey, you can add sugar to the filling.
4. Place everything in the pumpkin, add oil, cover with the cut off top.
5. Set the oven to + 190. Send the pumpkin to bake. If it is small, then 50 minutes will be enough. An average pumpkin will need to cook for about 90 - 100 minutes.
Remove the finished khapama and cut into slices.
Sweet pilaf in pumpkin is a sign of a holiday or a festive family feast.
Pumpkin is the real queen of autumn. You can prepare many healthy dishes from it - sweet porridge, soup, stew. And pilaf in pumpkin can even decorate a holiday table. In this case, the pumpkin is used as a baking pot. And the pilaf itself can be cooked with meat or chicken. You can also make a vegetarian option.
To make pumpkin pilaf successful, you need to choose the right ingredients. The pumpkin should be ripe and have a firm rind without damage. If the pumpkin is large, you can cut it in half and use the halves to make pilaf.
Don't throw away pumpkin seeds; they are very healthy, especially when eaten raw. But you can fry the peeled seeds a little and add them to cereals, salads and baked goods.
It is necessary to remove some of the pulp, but do not leave too thin a layer on the walls, otherwise the pumpkin will fall apart during baking.
Another important ingredient of the dish is rice. There are many varieties of cereals, but not all are suitable for making pilaf. Pilaf, unlike porridge, should be crumbly, not viscous. Rice for pilaf should contain a minimum amount of gluten.
Basmati, Jasmine, and Krasnodar rice varieties meet these conditions. You need to choose varieties with long grains. A steamed version of cereal, as well as brown rice, is also suitable. Less commonly, pilaf is prepared from other types of cereals - pearl barley, bulgur.
Interesting facts: pumpkin began to be used for making dishes in ancient times. They were used to make jugs for storing water and milk. It was believed that milk stored in pumpkin jugs lasts much longer.
Pilaf in pumpkin, cooked in the oven
For pumpkin pilaf cooked in the oven to be tasty, you will need a round pumpkin with a dense crust weighing about 2.5 kg.
- 1 pumpkin;
- 1 kg boneless;
- 1.5 cups rice;
- 1 onion;
- 80 ml vegetable oil;
- 25 gr. butter;
- 2 cloves of garlic;
- salt and pepper to taste.
Choose a suitable pumpkin and wash it thoroughly. We cut off the top of the lid; if desired, you can cut the lid into a shape, for example, in the form of an asterisk. Remove seeds and fibers, as well as some of the pulp. We have a “pot” in which we will make pilaf.
Let's start cooking on the stove. Place a cauldron or thick-bottomed pan on the fire and pour in vegetable oil. Place the meat, cut into cubes, into the heated oil. Fry until a crust forms.
Chop the onion finely, cut the carrots into thin strips. Add the vegetables to the meat and cook everything together until the vegetables are soft. Salt and pepper to taste.
Rice needs to be boiled until half cooked. Be sure to add salt during the cooking process. Then place in a colander and rinse.
Place meat and vegetables on the bottom of the pumpkin. Gently distribute the rice on top. There is no need to add water; there is enough moisture in the pumpkin for the cereal to cook until cooked. Place pieces of butter on top. Press two cloves of garlic (whole) into the thickness of the rice. You can sprinkle pilaf seasoning on top or add a little saffron.
Read also: Oatmeal porridge with pumpkin – 8 recipes
We cover our pumpkin with the previously cut lid. Can be covered with foil. Bake at 190 degrees for 1 hour.
Pilaf with chicken in pumpkin
Let's prepare brown rice pilaf with chicken; we'll cook it in pumpkin.
- half a round wide pumpkin;
- 150 gr. brown rice;
- 300 gr. ;
- 1 onion;
- 2-3 cloves of garlic;
- 1 teaspoon salt;
- 1 teaspoon ground sweet paprika;
- 50 ml vegetable oil.
Cut a large pumpkin in half and use one bowl to make a bowl for preparing pilaf. If the pumpkin is not very large, then simply cut off the lid and also cut out the seeds and part of the pumpkin pulp. Grease the outside of the pumpkin with vegetable oil, cover the top with foil and bake for 30 minutes at 190 degrees.
Cut the chicken fillet into small cubes. Fry the fillet in heated vegetable oil. Fry until all the pieces change color. Then take out the meat with a slotted spoon, and put finely chopped onion and carrots cut into strips into the frying pan. It is advisable to cut the carrots with a knife, and not grate them. As a last resort, you can use a grater to prepare Korean salads.
Fry the onions and carrots in a frying pan until soft, remove from heat. Wash brown rice and boil in salted water until half cooked. Then place in a colander and rinse.
Mix rice, chicken fillet and vegetables, add spices and salt to taste. You can add a ready-made spice mixture, or you can limit yourself to a pinch of cumin or a small amount of ground coriander.
Remove the pumpkin from the oven and carefully remove the foil. A certain amount of juice should form inside the pumpkin “pot”; there is no need to pour it out, it will make our pilaf juicy. If for some reason there is no juice in the pumpkin, then you need to add about 100 ml of water or broth.
Fill the pumpkin with the prepared mixture of rice, vegetables and meat, compacting it with a spoon. We “bury” a few cloves of unpeeled garlic on top of the pilaf.
Cover the pumpkin again with foil and place in the oven for another 45 minutes. To prevent burning, you need to pour a little hot water onto the baking sheet. When serving, you can add butter or grated cheese to the pilaf. You can sprinkle the dish with fresh herbs.
Recipe in Azerbaijani
To prepare Azerbaijani-style pilaf in pumpkin, in addition to meat and rice, you will need dried fruits, as well as honey. Thanks to such additives, pilaf acquires a surprisingly harmonious taste. Ideally, pumpkin pilaf should be cooked in a closed ceramic oven over coals, but you can try making it in the oven.
- 1 round pumpkin weighing about 2.5-3 kg;
- 600-700 gr. good boneless;
- 2 onions;
- 600 gr. basmati rice;
- 50 gr. dark raisins;
- 50 gr. light raisins;
- 50 gr. dry albuhara (this is a yellow plum with delicate sweet and sour pulp);
- 200 gr. solid ghee;
- 1 tablespoon honey;
- 2 liters of milk;
- 2 liters of water;
- saffron infusion (ground dry saffron and brew like tea);
- 0.25 teaspoon turmeric;
- salt, pepper, ground cumin and coriander to taste
You need to start preparing the pilaf the day before. Wash the rice in several waters and soak in clean cold water for 12 hours. Let's prepare the dried fruits in advance - wash and dry.
Read also: How to cook fluffy rice - 10 recipes
Mix milk with water, bring to a boil and add strong salt. Cook rice in milk
Until half-ready. The grains should remain firm inside.
Cut the lamb into small pieces, sprinkle with salt, pepper, cumin and coriander, mix with your hands, trying to rub the spices into the meat. Fry the meat in a little melted butter until a crust appears. There is no need to fry until done; the meat will cook together with the pumpkin in the oven.
Wash and dry all dried fruits. Fry the onion, cut into thin half rings, in a small amount of melted butter. When the onion begins to fry, sprinkle it with turmeric, add both types of raisins and albuhara. We greatly reduce the heat and simmer, adding a little saffron infusion, under the lid. Turn off the heat and mix with the fried lamb.
Wash the pumpkin well, cut off a fairly large lid on top (about a third of the height). Select the seeds and part of the pulp. Preheat the oven to 180 degrees, place a baking sheet and a wire rack over the baking sheet. Place the prepared pumpkin on the grill, cut side down, and bake the lid for about 15 minutes. The inside of the pumpkin should “grab” a little and dry out. Grease the inside of the pumpkin with a small amount of melted butter.
We place the bottom part of the pumpkin in the mold, use the mold in which it will be served. It is better if the baking dishes are ceramic or glass.
Fill the still warm pumpkin with filling. Divide the prepared rice into three parts, the filling of meat, onions and dried fruits into two. We put some of the rice into the pumpkin, then lay out the filling, repeat the layers, the top layer will be rice. There is no need to tamp down the food too much; just let it lie in a small mound. Cover the top with the top of the pumpkin like a lid. Cook at 160 degrees for 1-1.5 hours, the pumpkin should become completely soft.
Now you need to remove the mold and very carefully remove the lid from our pumpkin pot with two spatulas. Place the remaining melted butter and a spoonful of honey on the pile of pilaf. Pour in a small amount of saffron infusion. Cover the pumpkin again with a lid and place the dish in the oven for another 10-15 minutes. We serve the dish directly in the mold, since the pumpkin is very soft and can fall apart.
Wash the pumpkin. Cut off the top. Carefully remove seeds and fibers. Make frequent cuts into the flesh with a knife.
Pour boiling water inside the pumpkin, cover with the top and leave until the water cools completely.
Wash the apples, cut into 4 parts and remove the core. Cut the pulp into slices. Rinse raisins, prunes and dried apricots thoroughly with warm water. Mix apples and dried fruits in a bowl. Sprinkle with sugar and mix again.
Divide the rice into 3 approximately equal parts. Place a layer of rice on the bottom of the pumpkin, then half of the fruit. Add a layer of rice and remaining fruit again. Place the remaining rice on top.
Melt the butter, add salt and pour this mixture into the pumpkin. Add hot water until it covers the top layer of rice.
Preheat the oven to 180°C. Grease the outside of the pumpkin with vegetable oil, cover with foil and bake for 1 hour 30 minutes. In 30 min. until ready, remove the foil and cover the pumpkin with its top. Before serving, mix the rice with the fruit and pumpkin pulp, scraping it out with a spoon.
