Baked Stuffed Pumpkin Biriyani

  • Lunch
  • Servings
  • 3Spicy
  • 50 minutesCook Time
  • Cuisine : Indian
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A gorgeous baked pumpkin filled with the most delicious rice stuffing.


Baby Pumpkin 1 Basmati rice 1 cup Chopped Onion 1/2 cup Green peas 1/4 cup Sweet Corn. 1/4 cup Chopped Capsicum 1/4 cup Chopped green chillies 1 tsp Sliced baby corn 1/4 cup Ginger garlic paste 1/2 tsp Cloves 3 Cinnamon 1 stick Cardamom 1 Bay leaf 1 Cumin seeds 1/2 tsp Cashew nuts 5_6 Almond 4_5 Raisins 4_5 Ghee. 1 tsp Oil. 6 tsp Salt to taste Saffron milk 1/2 cup Garam masala. 1/2 tsp Water 1 1/2 cup


Prestige pressure cooker Prestige non stick Pan Microwave oven

Step By Step Method

  • 1.Heat the Pan add ghee and add chopped almonds, cashew nuts, raisins roast till golden brown, transfer to Bowl and keep aside. 2. Heat the prestige pressure cooker add 1 tsp oil and 11/2 cup water , add 1 cup washed and soaked Basmati rice close the lid Cook till 1 whistle blower.turn off. 3. Heat the prestige non stick Pan add oil add cumin seeds, cloves ,cardamom, bay leaf, cinnamon, chopped green chillies, Onion saute until onion turns trasnsulent add ginger garlic paste ,green peas, sweet Corn, Capsicum, baby corn saute for 3 minutes add salt, garam masala cook for 2 minutes then turn off. 4. Cut the pumpkin top portion of the stalk. Remove seeds inside the pumpkin. 5. Apply oil on the surface 6. Add 2 tsp vegetable biryani Masala. Second layer 2 tsp cooked basmati rice 2 tsp saffron milk, 2 tsp roasted almonds cashew, raisins followed by vegetable biryani Masala, cooked basmati rice, saffron milk, roasted Dry fruits and nuts and then close the stalk. 7. Bake the Biriyani stuffed pumpkin about 15 minutes at 180 ° . 8. Remove gently, cut the pumpkin 5 _ 6 portions. Hot and spicy pumpkin flavoured vegetable biryani is ready to Serve. Enjoy with gravy.

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