Best Biryani Stuffed Pumpkin/ اليقطين الاحمر المحشي بالبرياني/ #Recipe79CFF

#stuffedpumpkin
#اليقطين_المحشي
#اليقطين
#pumpkin
#thanksgiving
#pumpkin
#biryani
#اليقطين_الاحمر
#themesopotamianflavors
#cffrecipes

1-Preparing the pumpkin:-

- Choose a small pumpkin (pumpkin pie ) is more sweet.
-Wash pumpkin well and pat dry.
-Cut the top part but keep the top.
-Clean the inside pumpkin from seeds and strands.
-Brush with oil and honey (or brown sugar).
-Sprinkle with cinnamon and cardamom.
-Brush the outside of the pumpkin with oil.
-Set aside on a baking pan that is lined up with aluminum foil .
2-Ingredients for the Filling :-

1 cup chopped carrot
1 cup peas
1 cup almond slivers
1 cup golden raisin
1 cup chopped onion
2 medium potato chopped cubes

1 Tbsp all spices (7 spices)
1 tsp cinnamon
½ tsp cardamom
½-1 tsp black pepper
1 tsp salt or to taste

-Heat some oil in a non stick big pan then add carefully potatoes cubes. Fry them until golden brown. Keep aside.
-In the same pan, reserve the oil and leave only 1-2 tbsp oil . Fry almonds for a few minutes. It takes only a couple of minutes to fry them so keep an eye on them. Keep a side
-In same pan, add 1 tbsp oil and fry the raisin for a couple of minutes until the raisin start to puff up.
-In the same pan, add 4 Tbsp oil then add onion and carrots cook until onion is translucent. Add ¼ cup water and cover and cook until carrots are soft, then add peas and cook for one minute.
-Add all the spices and salt and mix well. Cook for a few minutes.
-Add back almonds, potatoes, raisins and *meat balls and mix all very well but gently. Cover and leave a side.
*How to make small meat balls:-

½ IB ground beef
1 tsp all spices (7 spices)
½ tsp black pepper
1 tsp salt

-Mix all the ingredients well and form very small meat balls.
-In a big pan cook meat balls with ¼ cup water over medium heat.
-Cover and cook till all the water is evaporated and meat ball start to fry a little.
-Keep a side.
3-Cooking the Rice:-

-2 cup basmati rice
-A few whole cloves
-A few whole cardamom
-A few whole black pepper
-One small stick of cinnamon
-2 Tbsp salt
-1 tsp Saffron

-Soak Saffron in a ½ cup of warm water.
-Wash rice and soak it for about 20 minutes and drained.
-In medium pot and over high heat bring water that reach up to the ¾ of the height of the pot to boiling point.
-Add 2 Tbsp salt and all the whole spices.
-Add rice and cook for 5 minutes or until the rice grains are a little soft. You cook the rice ¾ cook.
-Drain rice immediately and keep a side. You can remove the whole spices if you wish.
4-Stuffing the Pumpkin:-

-Spoon the rice into the pumpkin.
-Drizzle little of oil on top of the rice.
-Drizzle a few spoons of saffron liquid.
-Add some of the fillings.
-Press it in firmly using the back of the big spoon.
-Repeat same procedures until the pumpkin is filled to the top.
-Add 1/4 cup of water on top.
-Add the lid and press well.
-Bake at the preheated oven at 375 F for 1 ½ hour to 2 hours depend on the size of the pumpkin and the oven temperature.
-I had some rice and filling left over . I put them around the pumpkin in a nice platter as nice presentation.
Enjoy:)
Youtube:-

https://www.youtube.com/channel/UCinkrO_NSXrAeDLU9avumQw?view_as=public

Facebook:-

https://www.facebook.com/COOKING-FOR-FUN-140828562610663/?ref=tn_tnmn

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