Pumpkin Stuffed With Vegetable Biryani
Mini Pumpkins Stuffed with Vegetable Biryani are a fun and tasty way to embrace fall flavors! Whether you're hosting a cozy holiday dinner or want to treat yourself to something special, this dish will impress your guests and satisfy your taste buds.
Servings 10
Ingredients
Biryani Vegetable
- 1 cup diced carrots
- 1 cup diced tomatoes
- 1 cup diced potatoes
- 1 cup diced bell peppers
- 1 cup cooked chickpeas
- 1 cup green beans
- 1 cup frozen green peas
- 2 medium sliced onions
- ¼ cup chopped mint leaves
- ¼ cup chopped cilantro leaves
- ½ cup plain yogurt
- ½ tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp garam masala
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp cumin seeds
- 1 tsp black cumin seeds
- 1 tbsp olive oil
- 3 tbsp ghee or unsalted butter
- salt to taste
Rice
- 2 cups basmati rice
- 3-4 L water to boil the rice
- 3-4 pods of cardamom
- 3-4 cloves
- 1- inch cinnamon stick
- 1 bay leave
- 1 tbsp salt
Mini Pumpkins
- 10-12 mini pumpkins
Dough
- 2 cups plain flour
- ½ water
Garnish
- 1 tbsp ghee or melted unsalted butter
- ¼ turmeric powder
- ¼ cup milk
- a handful of mint and cilantro leaves
Instructions
To Marinate The Vegetables
- In a large bowl add diced carrot, potatoes, tomatoes, bell peppers, green beans, cooked chickpeas, yogurt, minced ginger, garlic, mint leaves, cilantro leaves, turmeric powder, chili powder, garam masala, salt, olive oil, cumin seeds, and black cumin seeds.
- Mix well, and marinate for 30 minutes.
- In a medium pot heat the 3 tbsp ghee or unsalted butter over medium heat.
- Add sliced onions.
- Cook the onions for 5 to 10 minutes or until it's caramelized, richly browned
- Before adding marinated vegetables to the onion mixture, take half of the cooked onion out, and keep it aside.
- Cook marinated vegetables covered for 10 to 15 minutes, or until all the vegetables are cooked,( especially potato takes a long to cook).
Dough
- Mix flour and water together,
- Add more water as needed.
Rice
- Soak the rice for 20 minutes.
- In a medium, pot boil the water with whole spicy, cloves, cardamom, cinnamon, bay leaf, and salt.
- Add rice to boiling water and cook the rice till is 3/4th done, strain it and keep it aside.
Biryani
- Preheat the heat to 350° F.
- In a small bowl, mix milk, melted butter, or ghee, with turmeric powder.
- Add frozen peas to the cooked vegetable mixture.
- Layer cooked rice on top of cooked vegetables.
- Garnish with cooked onion, cilantro, and mint leaves on the top and drizzle with ghee and milk mixture.
- Seal the edges with dough, and gently press the lid on the dough to seal the pot.
- Bake the biryani for 15 minutes.
- Let biryani rest for 10 to 15 minutes before serving.
Pumpkin
- Cut a small hole around the stem at about a 45- degree angle towards the center of the pumpkin big enough for a spoon to fit in.
- With a spoon scoop out the seeds and pulp.