From the specified amount of ingredients, you will get 8-10 servings.
Pumpkin – 4.5-5 kg
Long grain rice – 300 g
Meat – 500-600 g
Onion – 2 pcs.
Carrots – 1 pc.
Garlic – 1 head
Prunes – 6-8 pcs.
Vegetable oil – as needed
Turmeric / seasoning for pilaf – 1.5 tsp.
Salt – 1 tsp
Pepper to taste
Bay leaf – 1-2 pcs.
Water – 200 – 300 ml
- A mixture of hard rice (long grain, parboiled, wild) is well suited for pilaf. But you can only get by with long-grain ones, it is ideal for making pilaf.
- Rinse the rice well, the water should be clear.
- Pour the washed rice with 200 ml of water. Leave the rice to sit in the water until needed. Rice can be poured several hours before cooking, then it will cook faster.
- Before cutting out the top, draw an even circle on the surface of the pumpkin with a knife, and then cut along these tracks.
- Remove all the pulp from the pumpkin, trim the sirloin of the pumpkin with a knife or spoon, if necessary.
- When you cut, make sure that the knife does not accidentally pierce the bottom of the pumpkin, otherwise it will be impossible to cook pilaf in such a pumpkin, all the juice will flow out during the cooking process.
- Dice the onion and chop the carrots. Wash the prunes, pour boiling water over them, let them swell a little and also cut into small pieces.
- Wash the meat and cut into small pieces. For pilaf, those parts of meat that contain a high content of gelling substances, such as shoulder blade, brisket, cartilaginous parts, are well suited.
- Heat vegetable oil in a dry frying pan, add onion, fry for 2-3 minutes under an open lid.
- Add carrots, stir, fry for 3 minutes.
- Add meat to vegetables, salt, pepper, mix and fry until the meat is tender.
- Wrap the pumpkin in foil. It is convenient to do this like this: put two pieces of foil crosswise and lift to the top, according to the principle of how you would pack a flowerpot for a gift. By wrapping the pumpkin in this way, it will be easy for you to check the doneness stage.
- Add a little swollen rice to the prepared pumpkin along with the water in which it was. The water should cover the rice, you do not need to completely fill the pumpkin with water, the rest of the juice will be given by the pumpkin during baking.
- Salt the rice well, add turmeric.
- Add meat with vegetables and prunes, mix a little.
- Wash the garlic and that’s it. In this unpeeled form, add the garlic to the pilaf.
- Put bay leaf in a pumpkin cauldron to the pilaf.
- In general, the entire filling should fill 2/3 of the pumpkin volume.
- Send the pumpkin to the oven, preheated to 220 degrees. Bake for the first 15 minutes with an open foil in place of the cutout, only the pumpkin rind is covered. Next, cover the pumpkin with foil completely, and bake for another 1.5-2 hours.
- After 1.5 hours, the pumpkin should already start up the juice, and the rice should already be boiled in it. Taste pilaf. If the rice is already soft, stir the pilaf and cook for another 15 minutes. At the same time, you can add salt if necessary.
- When the cooking time is over, let the pilaf stand for another 15 minutes in the oven in covered foil.
- The baking time may be longer or shorter depending on the volume of the pumpkin and the type of rice you will be using. You need to focus on the look and taste. First, the pumpkin will warm up, then let the juice flow, you will notice how liquid appears in the pumpkin to the very top, and this will mean that the pilaf will be ready in about 30 minutes.
- Pilaf in pumpkin, cooked in the oven, turns out to be very tasty, the taste of pumpkin is not obtrusively expressed, only a slight sweetness reminds of pumpkin, which goes very well with meat.
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