step by step recipe with photo
Pumpkin with pilaf baked in the oven is a satisfying, healthy and not difficult to prepare dish. At the same time, it is considered festive because it looks very impressive. Serve aromatic pilaf in a beautiful bowl of ruddy pumpkin you can, along with a salad of fresh vegetables and greenery.
Ingredients
- wide pumpkin – 0.5 pcs.
- brown rice – 100 g
- chicken breast – 1 pc.
- carrots – 1 pc.
- onion – 1 head
- garlic – 2-3 cloves
- salt – 1 tsp.
- sweet paprika – 1 tsp.
- vegetable oil – 50 ml
Preparation
1. In order for the baked pumpkin dish to turn out delicious, you need to choose a ripe vegetable. Sweetness does not matter in this case. The main thing is that the crust is free of cracks and other damage. It should be firm to the touch. It is very convenient to cut a large pumpkin in half and use each part as a bowl for pilaf. It will be convenient to fill it with pilaf. Scrape out the seeds and fibers from the pumpkin with a spoon. They should not be thrown away; it is better to dry them, rinse them, separating the seeds from the pulp, and lightly fry them. After this, the seeds can be added to salads or baked goods. The prepared pumpkin should be greased on the outside with a small amount of vegetable oil. Instead of a lid, cover it with foil and place it in the oven, preheated to 190 degrees, for 30 minutes.
2. Chicken fillet must be separated from skin, cartilage and bones. Then you need to cut it small cubes.
3. Chicken breast should be fried over a hot vegetable oil. The pieces need to be stirred periodically so that they turn white on all sides as quickly as possible.
4. Then the meat must be transferred to a plate, leaving the released meat juice in the frying pan. Place chopped onions and carrots into it.
5. Fry them until soft and remove from heat.
6. Brown rice should be boiled in salted water until half cooked. Then you need to drain it in a colander to drain off excess liquid.
7. Prepared rice, vegetables and chicken breast you need to mix, salt and pepper to taste. If desired, you can add black to the pilaf ground pepper, cumin, coriander, saffron.
8. The pumpkin should be removed from the oven. It usually contains some liquid. It is needed to make the pilaf juicy. If there is no liquid or very little of it, you can pour in 100 ml of warm water, vegetable or chicken broth. The pumpkin must be filled with pilaf, compacting it tightly. Stick garlic cloves or a whole, unpeeled head on top.
9. Cover the pumpkin again with foil and return it to the oven for another 45 minutes. To prevent it from burning, you need to pour 100 ml of hot water. When serving in pilaf you can add butter, greens or cheese.
Pumpkin can be used to prepare countless dishes - from soups, stir-fries and salads to very delicious desserts and baking.
Stuffed pumpkin is always very elegant. The very contemplation of a bright beauty, adapted for edible utensils, is pleasing. Beauty! But the taste of chicken pilaf, when cooked inside a pumpkin, always turns out to be unusually interesting!
In preparing this pilaf, I used chicken, two types of rice, and seasonings - turmeric and fragrant garlic. The pumpkin in which this miracle was baked became very tender, giving the products a slightly sweet, even caramel-like flavor.
Garlic is added to this dish unpeeled, making its aroma especially subtle and delicate. But keep in mind that pilaf with chicken in pumpkin will take time: for the pumpkin to be thoroughly baked, it needs to spend almost 2 hours in the oven.
Cooking time: about 2.5 hours
Ingredients
(based on stuffing a pumpkin with a diameter of 20-21 cm):
- 2 chicken thighs
- 1 medium carrot
- 1 onion
- 1 third cup wild rice
- 2 thirds cups long grain rice
- 1 whole head of garlic and another 3-4 cloves
- ¼ teaspoon turmeric
- salt, pepper - to taste.
Preparation
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First you need to boil the rice until half cooked. To do this, boil a liter and a half of water in a small saucepan, adding a little salt to it.
When the water boils, add rice to it.
Cook for 10-12 minutes, stirring occasionally.
Then drain the rice in a colander to drain all the water. Place it in a deep bowl.
Heat the frying pan.
WITH chicken thighs cut off the meat and cut it into pieces about 2 cm in size. There is no need to remove the skin - it will fry and give the required amount of fat, which will make the dish juicier and more nutritious.
Fry the meat over high heat until it begins to turn golden.
Then transfer the meat to a bowl with rice. Try to remove the meat so that the fat remains in the pan - it will come in handy later.
Peel the onion, cut it into cubes and fry in the fat remaining after cooking the chicken.
Grate the carrots on a fine grater.
When the onion turns golden, add the carrots to the frying pan and fry over low heat for 2 minutes.
Place the finished fry in a bowl with rice and chicken. Mix the ingredients thoroughly, then season them with salt, pepper, turmeric, and also add unpeeled garlic cloves (don’t touch the whole head yet).
Now is the time to prepare the “shape” - the pumpkin. Carefully remove seeds and fibers from the fruit. It is most convenient to use a spoon and a small knife. If the pumpkin is not very stable, cut a small layer off the bottom to prevent it from flipping over while cooking in the oven.
Stuff the pumpkin with half the prepared pilaf, compacting it a little inside. There is no need to add water - the pumpkin will give the required amount of liquid.
Once the rice and chicken are in place, insert a head of garlic into the center, making it a little deeper.
Wrap the pumpkin in foil and place in the oven preheated to 200 degrees. Bake the dish for 1.5 hours, then remove the foil and increase the temperature to 220 degrees.
Bake pilaf with chicken in pumpkin for another 20-25 minutes.
Serve the finished dish directly in the pumpkin, adding your favorite herbs. Bon appetit!
I’ll show you the recipe for this pilaf now. The dish is delicious, unusual, definitely worth a try.
- Beef fillet - 500 gr.
- Pumpkin - 0.5 kg.
- Onions - 1 pc.
- Carrots - 1 pc.
- Rice groats - 2 cups.
- Salad oil - half a glass.
- Spices - 1 tsp.
- Salt - to taste.
How to cook pilaf with pumpkin:
Half an hour before the start of cooking, you need to prepare semi-finished products. Cut the pumpkin and meat into cubes of the same size.
Cut carrots and onions into cubes and quarter rings. Although this shredding option is not required, you can cut in the way that suits you best. Wash the cereal several times.
In a large frying pan or cauldron, first fry the pieces of meat with pumpkin for 10 minutes, remembering to stir occasionally. Then add the rest of the vegetables, salt and seasonings, and fry all the ingredients together for 10 minutes, still stirring occasionally.
Pour water 1 cm above the zirvak and cook over high heat until the base appears on the surface. It is better to pour boiling water - this will shorten the cooking time. The liquid should completely cover the food.
After this, rice cereal is loaded. For a more successfully cooked dish, pour 0.5 cm above the level of the rice. On a high flame, wait for the moisture from the top to boil away and reduce the heat! Close the dish and simmer for 15 minutes over low heat.
Turn off the stove and do not open it for 10 minutes. After this time, mix and place into plates. Your pumpkin pilaf is ready!
Bon appetit!
Pilaf with pumpkin from Stalik Khankishiev
Let's start by preparing semi-finished products:
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Rice cereal - 2 cups.
- Salad oil - half a glass.
- Seasonings - 1 tsp.
- Salt - to taste.
- Barberry - 15 pcs. (dried berries).
We cut the vegetables as is customary for pilaf. Onion half rings and carrot strips. We started frying the onion in hot oil for 10 minutes, then together with the carrots for another 5 minutes.
Those who wish add turmeric or saffron at this very moment. It wouldn't hurt to add barberry. Season with spices and salt. Pour a glass of boiling water (approximately). And continue cooking on medium heat for 10 minutes.
This recipe is also called pilaf with pumpkin and dried fruits, because at this time dried apricots with raisins and other dried fruits are added. Pumpkin also does not stand aside and follows dried fruits. Lovers of sweet pilaf will appreciate this recipe.
Immediately load the washed rice cereal and pour enough boiling water to rise 0.5 cm above the level of the rice.
After loading the rice, wait until the water evaporates from above and, reducing the gas pressure to low, close the cauldron.
Leave to simmer for 20 minutes. Then do not open the dishes for 10 minutes. Only after 10 minutes, mix and put into plates.
Don't forget about!
Bon appetit!
This pilaf can be prepared not only with rice, but also with other cereals, which I have already written about on the site. And also choose meat - with beef, pork, lamb or chicken, which also turns out very tasty!
Pilaf in pumpkin
This pumpkin pilaf differs from others in that it is prepared directly in the melon culture itself (pumpkin). Undoubtedly, it is tasty and unusual.
This recipe includes:
- Whole pumpkin - 1 pc. (medium size).
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Rice groats - 2 cups.
- Vegetable oil - half a glass.
- Garlic - half a head.
- Spices - 1 tsp.
- Salt - to taste.
- Butter - 30 gr.
First of all, you need to scrape out the washed pumpkin so that the walls are no thicker than 1 cm.
Then the rest of the raw materials are prepared. Onions and carrots are chopped, garlic is peeled only from the husks and rhizomes. Rice grains are washed thoroughly. The meat is not cut into large pieces. Rice must be boiled in advance until cooked.
Zirvak is prepared in a frying pan or cauldron. Fry meat with spices, onions and carrots in heated oil for 20 minutes. First meat - 10 min. Then, together with onions and carrots, for another 10 minutes.
Turn on the oven and while you are stuffing the pumpkin, the oven will preheat to 180 degrees.
First, put a layer of zirvak into the pumpkin, top it with rice and half a head of garlic, butter and season with salt.
Cover with an improvised lid from the top, secure with toothpicks and place in the oven for an hour.
After a certain time, take out the pumpkin, carefully mix the contents and place in plates, or place in a flat dish and cut.
A tasty and nutritious dish is ready to eat. Anyone can prepare this pilaf with pumpkin in a slow cooker, you just need the “Baking” mode and a temperature of 180 degrees. Vegetable pilaf can be cooked not only in the oven, but also on the stove in a tightly closed cauldron over medium heat.
Bon appetit!
You yourself understand that this is not the last recipe in the world for preparing such food. I can’t describe everything here! You can also use pumpkin mass in cooking, that is minced vegetables from pumpkin. There are many options for preparing this dish. Each person comes up with their own cooking methods.
There is another video recipe in stock that may interest you
How to cook sweet pilaf in pumpkin
1. Rice for sweet pilaf needs to be sorted, washed, and filled with water. Add salt, cook until half cooked. To do this, just bring the rice to a boil and cook for 5-6 minutes. Turn off the heat and keep it on the stove for a while.
2. While the rice is cooking, cut the top off the pumpkin.
Select all seeds.
If the walls of the pumpkin are thick, then remove a little pulp from the walls. After all the manipulations, you should end up with a pumpkin with a container inside, a kind of saucepan made from fresh pumpkin.
Grease the inside of the pumpkin walls with oil.
3. Combine rice with apple, raisins and pour honey over everything.
Instead of honey, you can add sugar to the filling.
4. Place everything in the pumpkin, add oil, cover with the cut off top.
5. Set the oven to + 190. Send the pumpkin to bake. If it is small, then 50 minutes will be enough. An average pumpkin will need to cook for about 90 - 100 minutes.
Remove the finished khapama and cut into slices.
Sweet pilaf in pumpkin is a sign of a holiday or a festive family feast.
Pumpkin is the real queen of autumn. You can make a lot of things from it healthy dishes – sweet porridge, soup, stew. And pilaf in a pumpkin can even decorate festive table. In this case, the pumpkin is used as a baking pot. And the pilaf itself can be cooked with meat or chicken. You can also make a vegetarian option.
To make pumpkin pilaf successful, you need to choose the right ingredients. The pumpkin should be ripe and have a firm rind without damage. If the pumpkin is large, you can cut it in half and use the halves to make pilaf.
Don't throw away pumpkin seeds; they are very healthy, especially when eaten raw. But you can fry the peeled seeds a little and add them to cereals, salads and baked goods.
It is necessary to remove some of the pulp, but do not leave too thin a layer on the walls, otherwise the pumpkin will fall apart during baking.
Another important ingredient of the dish is rice. There are many varieties of cereals, but not all are suitable for making pilaf. Pilaf, unlike porridge, should be crumbly, not viscous. Rice for pilaf should contain a minimum amount of gluten.
Basmati, Jasmine, and Krasnodar rice varieties meet these conditions. You need to choose varieties with long grains. A steamed version of cereal, as well as brown rice, is also suitable. Less commonly, pilaf is prepared from other types of cereals - pearl barley, bulgur.
Interesting facts: pumpkin began to be used for making dishes in ancient times. They were used to make jugs for storing water and milk. It was believed that milk stored in pumpkin jugs lasts much longer.
Pilaf in pumpkin, cooked in the oven
For pumpkin pilaf cooked in the oven to be tasty, you will need a round pumpkin with a dense crust weighing about 2.5 kg.
- 1 pumpkin;
- 1 kg boneless;
- 1.5 cups rice;
- 1 onion;
- 80 ml vegetable oil;
- 25 gr. butter;
- 2 cloves of garlic;
- salt, pepper to taste.
Choose a suitable pumpkin and wash it thoroughly. We cut off the top of the lid; if desired, you can cut the lid into a shape, for example, in the form of an asterisk. Remove seeds and fibers, as well as some of the pulp. We have a “pot” in which we will make pilaf.
Let's start cooking on the stove. Place a cauldron or thick-bottomed pan on the fire and pour in vegetable oil. Place the meat, cut into cubes, into the heated oil. Fry until a crust forms.
Chop the onion finely, cut the carrots into thin strips. Add the vegetables to the meat and cook everything together until the vegetables are soft. Salt and pepper to taste.
Rice needs to be boiled until half cooked. Be sure to add salt during the cooking process. Then place in a colander and rinse.
Place meat and vegetables on the bottom of the pumpkin. Gently distribute the rice on top. There is no need to add water; there is enough moisture in the pumpkin for the cereal to cook until cooked. Place pieces of butter on top. Press two cloves of garlic (whole) into the thickness of the rice. You can sprinkle pilaf seasoning on top or add a little saffron.
Read also: Oatmeal porridge with pumpkin – 8 recipes
We cover our pumpkin with the previously cut lid. Can be covered with foil. Bake at 190 degrees for 1 hour.
Pilaf with chicken in pumpkin
Let's prepare brown rice pilaf with chicken; we'll cook it in pumpkin.
- half a round wide pumpkin;
- 150 gr. brown rice;
- 300 gr. ;
- 1 onion;
- 2-3 cloves of garlic;
- 1 teaspoon salt;
- 1 teaspoon ground sweet paprika;
- 50 ml vegetable oil.
Cut a large pumpkin in half and use one bowl to make a bowl for preparing pilaf. If the pumpkin is not very large, then simply cut off the lid and also cut out the seeds and part of the pumpkin pulp. Grease the outside of the pumpkin with vegetable oil, cover the top with foil and bake for 30 minutes at 190 degrees.
Slice chicken fillet small cubes. Fry the fillet in heated vegetable oil. Fry until all the pieces change color. Then take out the meat with a slotted spoon, and put finely chopped onion and carrots cut into strips into the frying pan. It is advisable to cut the carrots with a knife, and not grate them. As a last resort, you can use a grater to prepare Korean salads.
Fry the onions and carrots in a frying pan until soft, remove from heat. Wash brown rice and boil in salted water until half cooked. Then place in a colander and rinse.
Mix rice, chicken fillet and vegetables, add spices and salt to taste. You can add a ready-made spice mixture, or you can limit yourself to a pinch of cumin or a small amount of ground coriander.
Remove the pumpkin from the oven and carefully remove the foil. A certain amount of juice should form inside the pumpkin “pot”; there is no need to pour it out, it will make our pilaf juicy. If for some reason there is no juice in the pumpkin, then you need to add about 100 ml of water or broth.
Fill the pumpkin with the prepared mixture of rice, vegetables and meat, compacting it with a spoon. We “bury” a few cloves of unpeeled garlic on top of the pilaf.
Cover the pumpkin again with foil and place in the oven for another 45 minutes. To prevent burning, you need to pour a little hot water onto the baking sheet. When serving, you can add butter or grated cheese to the pilaf. You can sprinkle the dish with fresh herbs.
Recipe in Azerbaijani
To prepare Azerbaijani-style pilaf in pumpkin, in addition to meat and rice, you will need dried fruits, as well as honey. Thanks to such additives, pilaf acquires amazing harmonious taste. Ideally, pumpkin pilaf should be cooked in a closed ceramic oven over coals, but you can try making it in the oven.
- 1 pumpkin round shape weighing about 2.5-3 kg;
- 600-700 gr. good boneless;
- 2 onions;
- 600 gr. basmati rice;
- 50 gr. dark raisins;
- 50 gr. light raisins;
- 50 gr. dry albuhara (this is a yellow plum with delicate sweet and sour pulp);
- 200 gr. solid ghee;
- 1 tablespoon honey;
- 2 liters of milk;
- 2 liters of water;
- saffron infusion (ground dry saffron and brew like tea);
- 0.25 teaspoon turmeric;
- salt, pepper, ground cumin and coriander to taste
You need to start preparing the pilaf the day before. Wash the rice in several waters and soak in clean cold water for 12 o'clock. Let's prepare the dried fruits in advance - wash and dry.
Read also: How to cook fluffy rice– 10 recipes
Mix milk with water, bring to a boil and add strong salt. Cook rice in milk
Until half-ready. The inside of the grains should remain firm.
Cut the lamb into small pieces, sprinkle with salt, pepper, cumin and coriander, mix with your hands, trying to rub the spices into the meat. Fry the meat in a little melted butter until a crust appears. There is no need to fry until done; the meat will cook together with the pumpkin in the oven.
Wash and dry all dried fruits. Fry the onion, cut into thin half rings, in a small amount of melted butter. When the onion begins to fry, sprinkle it with turmeric, add both types of raisins and albuhara. We greatly reduce the heat and simmer, adding a little saffron infusion, under the lid. Turn off the heat and mix with the fried lamb.
Wash the pumpkin well, cut off a fairly large lid on top (about a third of the height). Select the seeds and part of the pulp. Preheat the oven to 180 degrees, place a baking sheet and a wire rack over the baking sheet. Place the prepared pumpkin on the grill, cut side down, and bake the lid for about 15 minutes. The inside of the pumpkin should “grab” a little and dry out. Grease the inside of the pumpkin with a small amount of melted butter.
We place the bottom part of the pumpkin in the mold, use the mold in which it will be served. It is better if the baking dishes are ceramic or glass.
Fill the still warm pumpkin with filling. Divide the prepared rice into three parts, the filling of meat, onions and dried fruits into two. We put some of the rice into the pumpkin, then lay out the filling, repeat the layers, the top layer will be rice. There is no need to tamp down the food too much; just let it lie in a small mound. Cover the top with the top of the pumpkin like a lid. Cook at 160 degrees for 1-1.5 hours, the pumpkin should become completely soft.
Now you need to remove the mold and very carefully remove the lid from our pumpkin pot with two spatulas. Place the remaining melted butter and a spoonful of honey on the pile of pilaf. Pour in a small amount of saffron infusion. Cover the pumpkin again with a lid and place the dish in the oven for another 10-15 minutes. We serve the dish directly in the mold, since the pumpkin is very soft and can fall apart.
