Pumpkin rice sandwiched with coconut rice
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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Long grain rice or Jeera rice(washed and drained) - 1 cup
- Red pumpkin(peeled, deseeded and cubed ) - 150 g
- Golden Apricot(diced, ready to eat) - 100 g
- Raisins - 50 g
- Red capsicum(diced) - 1/2 cup
- Onion(chopped fine, small) - 1 no
- Ginger(crushed) - 1/2 tsp
- Garlic crushed - 1/2 tsp
- Green chillies(finely sliced) - 1 no
- Biryani masala(ground) - 2 tsp
- Coriander leaves(chopped) - 1/2 cup
- Pomegranate molasses - 2 tsp
- Boiling water - 1 1/2 cups
- Ghee and oil for cooking -
Ingredients
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Instructions
- Heat oil in a pot. Add onions and cook gently for 5 minutes or until soft.
- Add garlic, ginger and green chillies and saute for a further 2 minutes.
- Stir in biryani masala and when aromatic, add red pumpkin and apricots.
- Saute for about 3 minutes over moderate heat until the pumpkin is coated with the masala. Pour 1/2 cup hot water and raisins. Stir and let it cook(with the lid on) till the pumpkin is almost tender and the liquid absorbed. Pour the pomegranate molasses and stir.
- Add the rice, stir over moderate heat until the grains of rice are coated with the biryani masala.
- Bring it to a boil and then simmer for 6 minutes till done. Let the pot sit for 5 minutes.
- Half fill the bottom of a mould with coconut rice and pile the pumpkin rice on top. Press down to stay firm. Unmould to a serving plate. Garnish.
- Serve hot with any korma curry and enjoy.
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1 comment
The image looks so yummy, hopefully dish is also yummy. Thanks for sharing a nice recipe.