Sweet pilaf in a pumpkin in the oven. Cooking sweet pilaf Armenian sweet pilaf in pumpkin
Prepare food.
Rinse the pumpkin, cut off the "cap" from above - it will serve as a lid for us when baked in the oven.
Use a spoon to remove the core and seeds from the pumpkin.
Pour boiling water inside the pumpkin, cover with a "lid", let cool completely.
Rinse the rice thoroughly with water, changing the water 5-7 times. Then pour boiling water over the rice, cover with a lid. When the water has cooled down, drain the water. To shorten the cooking time for pilaf, the rice can be boiled until half cooked (I did not boil it).
Pour raisins, prunes and figs with boiling water for 3-5 minutes. Drain the water, dry the dried fruit with a paper towel. After peeling the seeds, cut the apples into large pieces.
In a deep bowl, combine rice, prunes, figs, raisins, apples, and fruit and nut platter.
Add sugar to taste, I added 3 tablespoons, but for my taste, the sweetness was not enough. Stir.
Drain the pumpkin. Transfer the contents of the bowl to the pumpkin.
Place the pumpkin on the foil immediately.
Pour 2-2.5 cups of boiling water over the contents of the pumpkin and cover with a pumpkin "lid".
Wrap the pumpkin in 2 layers of foil.
Put to bake in a preheated oven at 180-200 degrees for 2-2.5 hours.
In the process of baking in the oven, the rice will be steamed well in the pumpkin, dried fruits and apples will give a wonderful aroma to our sweet pilaf. The finished pumpkin should be completely soft, it is convenient to check this with a wooden skewer. Unfold the foil, remove the lid, put a piece of butter on top.
This pilaf can be served immediately. But it will become tastier if you let it brew, for this, cover the pumpkin with a "lid", wrap it in foil again, send it to a warm oven, let it brew for about 25-30 minutes more. Sweet pilaf cooked in pumpkin can be served with melted honey - delicious, simple and original.
Pumpkin is the real queen of autumn. You can cook many healthy dishes from it - sweet porridge, soup, stew. And pilaf in a pumpkin can even decorate a festive table. In this case, the pumpkin is used as a baking pot. Pilaf itself can be cooked with meat or chicken. Or you can make a vegetarian version.
For the pumpkin pilaf to be successful, you need to choose the right ingredients. The pumpkin must 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 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 when baked.
Rice is another essential ingredient in the dish. There are many varieties of cereals, but not every one is suitable for making pilaf. Pilaf, unlike porridge, should be crumbly, not sticky. Rice for pilaf should have a minimum amount of gluten.
Such conditions correspond to rice varieties Basmati, Jasmin, Krasnodarskiy. You need to choose varieties with a long grain. Steamed cereals are also suitable, as well as brown rice. Less often, pilaf is prepared from other types of cereals - pearl barley, bulgur.
Interesting facts: pumpkin was used for making dishes in ancient times. They were used to make jugs for storing water and milk. It was believed that milk in pumpkin jugs kept much longer.
Pilaf in pumpkin, cooked in the oven
To make oven pilaf in pumpkin tasty, you need a round pumpkin with a dense crust weighing about 2.5 kg.
- 1 pumpkin;
- 1 kg boneless;
- 1.5 cups of rice;
- 1 onion;
- 80 ml of vegetable oil;
- 25 gr. butter;
- 2 cloves of garlic;
- salt and pepper to taste.
We choose a suitable pumpkin, wash it thoroughly. We cut off the lid from above, if desired, you can cut the lid figuratively, for example, in the form of an asterisk. We remove seeds and fibers, as well as some of the pulp. We have got a "pot" in which we will make pilaf.
Let's start cooking on the stove. We put a cauldron or a saucepan with a thick bottom on the fire, pour in vegetable oil. Dip the meat cut into cubes into the heated oil. Fry until a crust forms.
Chop the onion finely, chop the carrots into thin strips. Put vegetables with meat and cook everything together until the vegetables are soft. Salt and pepper to taste.
Boil rice until half cooked. In the process of cooking, be sure to salt. Then we discard it in a colander and rinse.
Put the meat and vegetables at the bottom of the pumpkin. Gently distribute the rice from above. There is no need to add water, there is enough moisture in the pumpkin for the cereal to come to readiness. Lay out pieces of butter on top. Press two cloves of garlic (whole) into the thickness of the rice. Top with pilaf seasoning or a little saffron.
Read also: Oatmeal porridge with pumpkin - 8 recipes
We cover our pumpkin with the lid cut earlier. Can be covered with foil. We bake at 190 degrees for 1 hour.
Pilaf with chicken in pumpkin
Let's cook pilaf from brown rice with chicken, we will cook it in a pumpkin.
- half a round wide pumpkin;
- 150 g brown rice;
- 300 gr. ;
- 1 onion;
- 2-3 cloves of garlic;
- 1 teaspoon salt
- 1 teaspoon ground sweet paprika
- 50 ml of vegetable oil.
We cut a large pumpkin in half, from one bowl we make a bowl for cooking pilaf. If the pumpkin is not very large, then just cut off the lid and also cut out the seeds and part of the pumpkin pulp. Grease the pumpkin outside with vegetable oil, cover it with foil on top and bake for 30 minutes at 190 degrees.
Cut the chicken fillet into small cubes. Fry the fillets in heated vegetable oil. Fry until all the pieces change color. Then we take out the meat with a slotted spoon, and put finely chopped onions and carrots cut into strips into the pan. It is advisable to cut the carrots with a knife, and not grate them. As a last resort, you can use a grater for making Korean salads.
Fry onions and carrots in a pan until soft, remove from heat. We wash the brown rice, boil in salted water until half cooked. Then we discard it 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, carefully remove the foil. A certain amount of juice should form inside the pumpkin "pot", it does not need to be poured out, it will make our pilaf juicy. If for some reason there was no juice in the pumpkin, then you need to add about 100 ml of water or broth.
Fill the pumpkin with the cooked mixture of rice, vegetables and meat, tamping down with a spoon. On top of the pilaf, "bury" a few cloves of unpeeled garlic.
Cover the pumpkin with foil again and put in the oven for another 45 minutes. To prevent burning, you need to pour some hot water on a baking sheet. When serving pilaf, you can add butter or grated cheese. You can sprinkle the dish with fresh herbs.
Recipe in Azerbaijani
To cook Azerbaijani pilaf in a pumpkin, in addition to meat and rice, you will need dried fruits, as well as honey. Thanks to such additives, pilaf acquires a surprisingly harmonious taste. Ideally, pumpkin pilaf should be cooked in a closed ceramic charcoal oven, but you can try it in the oven.
- 1 round pumpkin 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 albukhara (this is a yellow plum with a delicate sweet and sour pulp);
- 200 gr. solid ghee;
- 1 tablespoon honey;
- 2 liters of milk;
- 2 liters of water;
- saffron infusion (grind dry saffron and brew like tea);
- 0.25 teaspoon turmeric
- salt, pepper, ground cumin and coriander to taste
You need to start cooking pilaf the day before. We wash the rice in several waters and soak in clean cold water for 12 hours. Prepare dried fruits in advance - rinse and dry.
Read also: How to cook loose rice - 10 recipes
Mix the milk with water, bring to a boil and salt well. Cook rice in milk
Until half ready. The inside of the grain must 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 on a piece of ghee until a crust appears. You do not need to fry until tender, the meat will come together with the pumpkin in the oven.
Wash and dry all dried fruits. In a small amount of ghee, fry the onion, cut into thin half rings. When the onion begins to fry, sprinkle it with turmeric, add both types of raisins and albuhara. Reduce the heat strongly and simmer, adding a little saffron infusion, under the lid. Turn off the heat and mix with the fried lamb.
We wash the pumpkin well, cut off a rather large lid on top (about a third of the height). Select the seeds and part of the pulp. Preheat the oven to 180 degrees, put a baking sheet, and a rack over the baking sheet. Put the prepared pumpkin cut down on the wire rack and bake the lid for about 15 minutes. From the inside, the pumpkin should "grab" a little and dry out. Lubricate the pumpkin from the inside with a little ghee.
We spread the lower part of the pumpkin into a mold, use the form in which it will be served. It is better if the baking dish is ceramic or glass.
Fill the pumpkin with the filling while still warm. Divide the prepared rice into three parts, the filling of meat, onions and dried fruits into two. Put some of the rice into the pumpkin, then lay out the filling, repeat the layers, the top will be a layer of rice. It is not necessary to ram the products strongly, let them lay in a small slide. Cover the top with the top of the pumpkin, like a lid. We cook at 160 degrees for 1-1.5 hours, the pumpkin should become very soft.
Now you need to remove the form and very carefully with two spatulas, remove the lid from our pumpkin pot. Put the remaining ghee and a spoonful of honey on the pilaf slide. Pour a small amount of saffron infusion. Cover the pumpkin with a lid again and put the dish in the oven for another 10-15 minutes. We serve the dish right in the mold, as the pumpkin is very soft and can fall apart.
Wash the pumpkin. Cut off the top. Remove seeds and fibers carefully. Make frequent notches on the pulp with a knife.
Pour boiling water into the pumpkin, cover with the top and leave until the water cools completely.
Wash the apples, cut into 4 pieces and remove the core. Cut the pulp into slices. Rinse raisins, prunes and dried apricots thoroughly with warm water. Stir apples and dried fruits in a bowl. Sprinkle with sugar and stir again.
Divide the rice into 3 approximately equal parts. Put a layer of rice on the bottom of the pumpkin, then half of the fruit. Put the rice layer and the remaining fruit back on. Place the remaining rice on top.
Melt the butter, add salt and pour this mixture into the pumpkin. Add hot water so that it covers the top layer of the rice.
Preheat the oven to 180 ° C. Grease the pumpkin outside with vegetable oil, cover with foil and bake for 1 hour 30 minutes. In 30 min. until ready, remove the foil and cover the pumpkin with its top. Before serving, stir the rice with the fruit and pumpkin pulp by scraping with a spoon.
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Hapama is a sweet pilaf cooked in a pumpkin, a very tasty Armenian dish. Previously, hapama was prepared for wedding feasts as a symbol of abundance. I have long wanted to cook this dish, but I could not find a beautiful pumpkin. Finally, I got lucky and came across a matching pear-shaped butternut squash. After cutting off the top of the pumpkin, a wonderful pot for grabama came out. For this dish, you should use basmati rice, any dried fruits, candied fruits and nuts that you like, as well as apples.
Cook basmati rice in a ratio of 1: 1.5, that is, 1 part rice, 1.5 parts water.
Peel the apple, remove the seeds and cut into cubes. Also cut dried apricots. Combine with rice.
Remove seeds and fibers from the pumpkin. Use a spoon to remove some of the pulp from the walls. The wall thickness should remain about 12 mm. After I removed all the excess from the pumpkin, its weight remained 850 g.
Add candied fruits and nuts to the rice. I chose candied pineapple, raisins, cashews and walnuts. Chop the nuts with a knife. Cut some of the pumpkin pulp and add to the rice filling.
Grease the walls of the pumpkin with butter, fill with the prepared filling. Put pieces of butter on top as well.
Put the pumpkin in a heat-resistant form, cover with two layers of foil, pressing it well against the walls of the pumpkin. Pour some water into the mold, about 100 ml.
Heat the oven to 200 degrees and cook the pumpkin for 1.5 hours. After turning off the oven, hold the hapama there for another half hour.
Put the pumpkin on a large platter and cut into skibki like a watermelon. Delicious dish!
Bon Appetit!