Stuffed Pumpkin Pulao

Name: Stuffed Pumpkin Pulao
Cuisine: Indian
Ingredients: 1 cup Boiled Basmati rice; 1 Pumpkin; 1/2 cup Chopped onion; 1 tsp Ginger garlic paste; 1/4 cup Chopped tomato; 1/2 tsp Cumin seeds; 1/4 tsp Fennel seeds; 2 cloves; 1/2 tsp Cardamom powder; 1 stick Cinnamon; 1 tsp Garam masala; 4 Cashew nuts; 1 tsp Chopped Badam; 2 Chopped baby corn; 2 tsp Green peas; 1 tsp Sweet Corn; 1 tsp Chilli powder; 1 tsp Soya sauce; 1 tsp Tomato sauce; to taste Salt; 4 tsp Ghee; 4 tsp Oil; 1 tsp Cinnamon powder; 1 tsp Honey

Savitha Ravi @cook_14123305

#Riceisthebest

Savitha Ravi @cook_14123305

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Ingredients

1 cupBoiled Basmati rice
1Pumpkin
1/2 cupChopped onion
1 tspGinger garlic paste
1/4 cupChopped tomato
1/2 tspCumin seeds
1/4 tspFennel seeds
2cloves
1/2 tspCardamom powder
1 stickCinnamon
1 tspGaram masala
4Cashew nuts
1 tspChopped Badam
2Chopped baby corn
2 tspGreen peas
1 tspSweet Corn
1 tspChilli powder
1 tspSoya sauce
1 tspTomato sauce
to tasteSalt
4 tspGhee
4 tspOil
1 tspCinnamon powder
1 tspHoney

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Steps

1

Heat the oil and ghee in a pan add cinnamon cloves cardamom bay leaf Cumin seeds, fennel seeds saute for few seconds add ginger garlic paste, onion, saute till trasnsulent add Tomato, sweet Corn, green peas, baby corn cook for 2 minutes add salt, garam masala, Chilli powder mix well add Tomato sauce and Soya sauce mix and turn off the flame.
2

Cut the pumpkin top portion and remove the seeds inside. Grease inside of the pumpkin with oil, honey and cinnamon powder.
3

Fill Pulao Masala 2 tsp and 2 tsp of half boiled basmati rice, Cashew and Badam again Masala and boiled basmati rice and Cashew and Badam. Close the top of the pumpkin. Bake for about 40 minutes at 350 °. Remove from the oven, cut the slices like petals. Enjoy with Cashew badam.