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Pilaf with pumpkin and dried fruits

0
715
Kitchen Eastern
Calorie content 132 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 2.8 gr.
Fats * 2 gr.
Carbohydrates* 28.4 g
* per 100 gr. product
Pilaf with pumpkin and dried fruits
Content

Delicious and unusual pilaf can be cooked with pumpkin ... or in pumpkin. Its shape and versatile pulp taste are just perfect for experimenting with additives and fillings. We suggest using basmati rice with raisins and saffron - the pilaf is aromatic, crumbly, fluffy and sweet. We will bring the pilaf to readiness using the oven. The pumpkin will also bake, and its fleshy flesh will be perfect with cooked rice.

Ingredients

Cooking process

step 1 out of 10
Rice is well washed in several waters to wash out excess starch. After rinsing, the water should be spilled through the rice completely clean and transparent. Place the washed rice in a bowl and fill it with the specified amount of cold water. Add salt, mix and leave to soak for six to seven hours. It is ideal to leave it overnight, and in the morning start continuing cooking. After soaking, basmati rice lengthens in size and becomes softer.
step 2 out of 10
After soaking the rice, we proceed to cooking. Pour the indicated amount of water into a saucepan and add salt. Bring the water to a boil. Drain the liquid from the soaked rice and place the grains in salted boiling water. Cook the cereals until half cooked for five to seven minutes. The surface of the rice should be soft, but the inside of the grain should remain firm.
step 3 out of 10
Throw the rice cooked until half cooked in a colander and spill it with boiling water to wash off the excess salt. Let the moisture drain. Transfer the rice to a bowl.
step 4 out of 10
We wash the pumpkin, dry it. Cut off the top in the form of a lid. Using a spoon and a knife, clean the pumpkin from seeds and internal fibers.
step 5 out of 10
Rinse the raisins well in warm water. Then slightly squeeze it out of excess moisture and pour it over the rice. Melt the butter to a liquid state and pour into the rice, stir. We leave one tablespoon of oil to grease the pumpkin.
step 6 out of 10
Place the saffron threads in a small glass and fill with hot water - about two tablespoons of liquid. Let the saffron open up - the water should turn bright.
step 7 out of 10
Lubricate the pumpkin from the inside with honey and the left butter. If the honey is solid, melt it in the microwave beforehand - this is more convenient. Put the prepared filling of rice and raisins into the cavity of the pumpkin. Pour saffron infusion over the rice.
step 8 out of 10
We close the pumpkin with a "lid". Cut off a piece of foil so large that you can wrap the pumpkin in it. Put the foil with the shiny side up, place the stuffed pumpkin on it, raise the edges of the sheet.
step 9 out of 10
We squeeze the foil with our hands. Preheat the oven to a temperature of 180 degrees. Place the pumpkin on a baking sheet and place in a hot oven. We bake pilaf for one and a half to two hours. Towards the end of cooking, pierce the pumpkin pulp with a knife or toothpick. If they pass without resistance, then the dish is ready.
step 10 out of 10
Place the finished pumpkin with pilaf on a dish and cut it into sections, as shown in the photo. Pour honey to taste and serve hot.

Bon Appetit!
 

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