Yellow Pumpkin Pulao Recipe
The Yellow Pumpkin Pulao is a delightful, aromatic, and flavorful dish that brings together the natural sweetness of pumpkin with the fragrant spices of Indian cuisine. This wholesome recipe is easy to prepare, making it a perfect choice for a light and nutritious lunch. The addition of coconut and green chilies adds an interesting twist, balancing the subtle sweetness of the pumpkin with a spicy kick. Serve it with a refreshing side like Boondi Raita and Manipuri Style Sana Thongpa for a complete meal that will surely satisfy your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1/4 cup |
| Water | 1/2 cup |
| Yellow pumpkin (Kaddu/Parangikai) | 1/4 cup |
| Fresh coconut | 2 tablespoons |
| Green chilies (slit) | 3 pieces |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sugar (optional) | 1/4 teaspoon |
| Bay leaves (Tej Patta) | 1 leaf |
| Star anise | 1 piece |
| Cloves (Laung) | 2 pieces |
| Cinnamon stick (Dalchini) | 1 inch |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Sunflower oil | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Soak the Rice:
Begin by washing the Basmati rice thoroughly. Soak the rice in water for about 20 minutes to ensure it cooks evenly and stays fluffy. -
-
Prepare the Pumpkin:
While the rice is soaking, take the yellow pumpkin (Kaddu/Parangikai), peel it, and cut it into small cubes. Wash the pieces and set them aside. -
Cook the Spices and Pumpkin:
In a pressure cooker, heat the sunflower oil over medium heat. Once the oil is hot, add the bay leaves, cinnamon stick, cloves, star anise, and cumin seeds. Let the cumin seeds splutter for a few seconds, releasing their flavor. -
Add Green Chilies and Pumpkin:
Next, add the slit green chilies, yellow pumpkin cubes, and fresh coconut to the pressure cooker. Sautรฉ the ingredients for about a minute, allowing the spices to infuse the pumpkin. -
Add the Soaked Rice:
Drain the soaked rice and add it to the cooker. Sprinkle in the turmeric powder, salt, and sugar (if using). Stir everything together on a low heat for a minute to combine the flavors. -
Cook the Pulao:
Add the water to the pressure cooker. Allow it to come to a rolling boil. Once it starts boiling, close the lid of the pressure cooker, reduce the heat to medium, and cook for 2 whistles. -
Release Pressure and Fluff the Rice:
After the two whistles, turn off the heat. Let the pressure release naturally. Once the pressure is completely released, open the cooker and gently fluff the rice with a fork to separate the grains. -
Serve:
Transfer the Yellow Pumpkin Pulao to a serving plate. Serve it with sides like Boondi Raita or Manipuri Style Sana Thongpa for a hearty and wholesome lunch.
Tips:
- If you prefer a less spicy version, you can omit the green chilies or reduce their number.
- You can substitute sunflower oil with other cooking oils like ghee for a richer flavor.
- To enhance the flavor, you can also add a pinch of garam masala after cooking the pulao for an extra burst of spices.
Enjoy the comforting flavors of this Yellow Pumpkin Pulao that brings warmth and satisfaction with every bite! Whether you’re making it for a casual lunch or a festive occasion, it’s sure to be a hit.
