Ingredients - Serves 6
- 750 g pumpkin or butternut squash, cubed
- 2 cups uncooked long-grain rice, soaked for 15 minutes in warm water
- 1 large (or 200 g) onion, sliced
- 2 tbsp butter
- 3-3½ cups vegetable stock or water
- 2" piece of cinnamon
- 1 tsp cumin seeds
- ½ cup pistachios
- ½ tsp ground allspice
- ½ tsp ground cardamom
- 2 tbsp sultanas or raisins
- a fat pinch of saffron, optional
- a handful of almonds, blanched and sliced
- ground black pepper
- Salt, to taste
Steps
- Melt the butter in a large, nonstick pot
- Fry the onions till they are soft. Add all the whole and ground spices, fry for a minute and then add the pumpkin, saffron and all the fruits and nuts
- Fry for another minute and then add the soaked rice and stock. Season well with some salt and black pepper
- Cover and cook till the rice is done and serve hot
By Sirisha Tadimalla on