Yellow Pumpkin Pulao Recipe
Yellow Pumpkin Pulao is a fragrant, flavorful, and easy-to-make one-pot Indian pilaf. The dish is made with basmati rice, vibrant yellow pumpkin, and fresh coconut, combined with a delightful array of mild spices. This vegetarian recipe is perfect for a wholesome, comforting meal and can be prepared during festive occasions as it is a no-onion, no-garlic recipe. With its aromatic spices and subtly sweet taste from the pumpkin, this dish is sure to be a hit with everyone!
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Basmati rice | 1/4 cup |
| Water | 1/2 cup |
| Kaddu (Parangikai/Pumpkin) | 1/4 cup |
| Fresh coconut | 2 tablespoons |
| Green Chillies | 3, slit |
| Salt | As per your taste |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sugar (optional) | 1/4 teaspoon |
| Bay leaves (Tej Patta) | 1 |
| Star anise | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Oil | 1 tablespoon |
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: Serves 2-3
Instructions
-
Prepare the Rice:
- Begin by washing the basmati rice a couple of times to remove excess starch. Soak the rice in water for about 20 minutes to allow it to soften. Drain the soaked rice and set it aside for later use.
-
Prepare the Pumpkin:
- While the rice is soaking, peel and cut the yellow pumpkin (Kaddu/Parangikai) into small cubes. Wash them thoroughly and keep them aside for later.
-
Cook the Spices:
- In a pressure cooker, heat 1 tablespoon of 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 and release their fragrance, which should take about 30 seconds.
-
Sauté the Pumpkin and Coconut:
- Add the slit green chillies to the pressure cooker followed by the chopped yellow pumpkin and fresh coconut. Sauté the ingredients together for about a minute, allowing the pumpkin to lightly soften and the flavors to blend.
-
Combine Rice and Spices:
- Add the drained basmati rice to the pressure cooker and stir gently to combine the rice with the sautéed ingredients. Add turmeric powder, salt, and sugar (optional) at this stage. Continue sautéing for another minute over low heat, ensuring that the rice is evenly coated with the spices.
-
Add Water and Cook:
- Pour in the water and bring the mixture to a rolling boil. Once the water begins to boil, cover the pressure cooker with the lid, and cook on medium heat for two whistles. This will cook the rice and pumpkin perfectly while infusing the spices into the dish.
-
Fluff and Serve:
- After two whistles, turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the lid and fluff the pulao gently with a fork. This will help to separate the rice and give it a light, fluffy texture.
-
Serve:
- Transfer the Yellow Pumpkin Pulao to a serving plate. For a complete meal, serve it with a side of Manipuri Style Sana Thongpa and a refreshing Boondi Raita. This combination makes for a wholesome and satisfying lunch.
Tips and Variations
- Add some protein: For added protein, you can include some cooked chickpeas or paneer cubes to the pulao.
- Adjust spices to taste: You can increase or decrease the level of green chillies depending on your preference for spiciness.
- Use coconut milk for extra richness: If you want a richer flavor, you can replace the water with coconut milk, which complements the sweetness of the pumpkin beautifully.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 38g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 3g |
| Sugars | 3g |
| Sodium | 150mg |
Yellow Pumpkin Pulao is a light and delicious dish that showcases the natural sweetness of the pumpkin, perfectly balanced with aromatic spices. This easy-to-make recipe is perfect for lunch, and its simplicity makes it a versatile choice for festive occasions or regular meals.
