Pumpkin Rice Recipe
Easy pumpkin rice recipe: a simple one-pot meal that’s packed with sweet ripe pumpkin, fluffy rice, and the rich flavor of dried coconut. Perfect for a quick weeknight dinner or a comforting vegetarian lunch!
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Ingredients
- 200 g Pumpkin
- 1 cup Rice
- 2 onion
- 4 cloves Garlic
- 1 inch Ginger
- 2 Green chillies
- 3 tablespoons Dessicated coconut
- 3 tablespoons Oil
- 1 tablespoon Salt
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala
- 2 Bay leaf
- 3 Cloves
- 2 Star anise
- 1 teaspoon Cumin seeds
- 1 Black cardamom
- 3 cups Water
Instructions
- Wash and soak the rice for about half an hour.
- Chop all the vegetables.
- Heat oil in a pan and add cumin seeds. Let them turn aromatic.
- Saute onions first, then garlic and ginger.
- Add green chillies, spices, and pumpkin. Saute for a minute.
- Stir in water (1 cup) and cover with a lid to cook pumpkin for 2-3 minutes.
- Once it is soft, mash some pumpkin chunks.
- Stir-in desiccated coconut, and fry it for a minute.
- Next, add rice and for a minute. Add water (2 cups) and cook it while covering it with a lid.
- Garnish with fresh herbs.
- Serve warm, delicious pumpkin rice.
Video
Notes
- Peeling the pumpkin is optional and can be adjusted according to personal preference.
- Avoid mashing the pumpkin slices if you like big chunks.
- When using coconut milk as a substitute for fresh coconut meat, reduce the water amount accordingly.
- The coconut meat gives this recipe a unique crunchiness and rich flavor.
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Nutrition
Serving: 4people | Calories: 213kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1845mg | Potassium: 345mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5476IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg
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