This Indian-style Pumpkin Rice is made with fresh pumpkin, bell peppers, and basmati rice slow-cooked in coconut milk- a one-pot recipe perfect for fall.
Pumpkin is not just a fall fruit for desserts. I have curated so many savory recipes with pumpkin that are a hit in the family- find pumpkin recipes
This version of Pumpkin rice is a great way to introduce pumpkin to kids. While one may use pumpkin puree or canned pumpkin, I loved the way small pieces of fresh pumpkin add so much flavor to this rice- those tiny cubes melting in the mouth with spices smothered over them.
Slowly simmered in coconut milk, these yellow-tinged Basmati rice cubes, sauteed in ghee in the wok, are perfect for a quick meal!
Top this fragrant pumpkin rice with fresh cilantro leaves and serve it with curd or a gravy dish on any lazy day!
You may also like Pumpkin Recipes from my blog: Pumpkin curry (kaddu ki subji), Pumpkin Paratha, Pumpkin Rolls, Pumpkin Patty Burger.
For a brown rice recipe, you may check my Brown Rice Pulao and Cilantro Lime Brown Rice.
Ingredients
- Basmatī Rice- Basmati rice is a long-grain rice variety that is primarily grown in the Indian subcontinent, particularly in India and Pakistan.
- Raw Pumpkin
- Bell pepper- You may use any variety of bell peppers.
- Onion
- Coconut Milk.
- Garlic
- Black pepper
- Ghee-If you wish to make vegan pumpkin rice, you may swap ghee with any vegetable oil, olive oil, or butter.
- Green Chili-Adjust the heat as per your preference. This will be spicy.
- Tomato
- Indian Spices- Cumin, Turmeric Powder, Red Chili Powder, Veg Biryani Masala, or garam masala.
- Salt
- Lemon Juice- Freshly squeezed lemon juice works well. You may add dry mango powder too.
- Cilantro (Coriander Leaves)
How To Make Pumpkin Rice (Stove-Top)
Step 1 Wash, Dry Chop Veggies & Rinse Soak Rice
While you wash, dry, and chop vegetables, you may rinse the rice under cold water until the water runs clear. I prefer soaking the rice in water for about 20-30 minutes.
Step 2 Temper the Veggies
In a large, heavy-bottomed pan or a wok, heat ghee over medium-high heat. Add cumin, whole black pepper in ghee. Add chopped onions, garlic, and green chilies. Once onions are transparent, add bell pepper and tomatoes.
Let the vegetables cook on a simmer with a lid for about 10 min or till they become fork-soft. Keep sauteing to avoid vegetables sticking to the bottom of the pot or wok.
Step 3 Spice it and Add Pumpkin
Add spices and mix well. Add pumpkin and cook for another 5 min with lid.
Step 4 Add coconut Milk
Add coconut milk and cook for 2 min. Add the rinsed (and drained) rice to the pan. Stir it well to coat the rice with the spices. Add salt to taste and mix everything together. Pour in enough water (usually a 1:2 ratio of rice to water) to cook the rice. Stir well. Cover the pan with a tight-fitting lid and reduce the heat to low. Let the rice simmer for about 15 minutes or until the rice is almost cooked and the liquid is absorbed.
Step 5 Garnish & Serve
Once the rice is done, fluff it with a fork. Garnish with fresh cilantro or parsley. Your Indian Pumpkin Rice is ready to be served. Enjoy it as is or team with curd or Indian curries- chole, shahi paneer, methi malai matar.
Expert Tips
- Rinse the rice thoroughly before cooking to remove excess starch. I prefer soaking the rice for 20 minutes before cooking.
- Make sure to use heavy bottomed wok or else the rice will stick to the bottom of the pot and may burn. You won't like the burnt taste of rice.
- I prefer switching off the flame when the rice is almost cooked and keeping it covered for 5-10 minutes.
- Usually the ratio of rice to water is 1:2. Since we are cooking in a wok or pot, I use ratio of 1: 2.
- For any leftovers, allow them to cool to room temperature before storing them in the refrigerator and store it in the refrigerator for about 2-3 days. I don't recommend freezing them as they would lose their texture.
What To Serve With Pumpkin Rice?
While plain curd goes best with pumpkin rice, you may try them with following options to have a hearty meal:
- Serve with Crispy or pan-fried tofu or Air Fryer Paneer, Vegan GF Lentil Meatballs with gravy.
- Curries like Indian Chickpea Curry, Chana Dal Palak, Easy Mushroom Masala, Best Paneer Jalfrezi, Shahi Paneer, Methi Malai Paneer, Paneer Tikka Masala, and Saag Paneer.
- Dips/ Curds like Tomato Chutney, Beetroot Raita, Bathua Raita, or pickles like Sweet Lime Pickle.
- Salad like Chickpea Salad, Beetroot Salad with Feta.
- Traditional Indian flatbreads like Roti, Ragi Roti or Bathua Paratha.
Recipe FAQs
Pumpkin is already a tasty fruit. You may make desserts like pumpkin pie, pumpkin rolls, or savory dishes like pumpkin cutlets for enhancing the flavor and taste of the dish.
A regular pumpkin can be baked in an oven for about 40 min or cooked in a wok in Indian style for about 15 min.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Indian Pumpkin Rice
Equipment
- 1 heavy bottomed wok with lid Kadai
- 1 Chopping board
- 1 Large Bowl soaking rice
Ingredients
- 250 gm raw pumpkin 2 cups
- 1.25 cup rice 210 gm
- 2 tablespoon desi ghee
- 1 medium onion
- 1 medium yellow bell pepper
- 1 large tomato
- 1 fresh green chili
- 2 tablespoon coconut milk
- 5 piece whole black pepper
- 1 tsp red chilly powder
- 1 teaspoon turmeric powder
- 1 teaspoon veg biryani masala
- 1 teaspoon fresh lemon juice
- 2.5 cups water
- salt as per taste
Instructions
- While you wash, dry, and chop vegetables, you may rinse the rice under cold water until the water runs clear. I prefer soaking the rice in water for about 20-30 minutes.
- In a large, heavy-bottomed pan or a wok, heat ghee over medium-high heat. Add cumin, chopped onions, garlic, and green chilies. Once onions are transparent, add pumpkin and other veggies.Let the vegetables cook on a simmer with a lid for about 10 min or till they become fork-soft. Keep sauteing to avoid vegetables sticking to the bottom of the pot or wok.
- Add spices and mix well. Add tomatoes and cook for another 5 min.
- Add coconut milk and cook for 2 min. Add the rinsed (and drained) rice to the pan. Stir it well to coat the rice with the spices. Add salt to taste and mix everything together. Pour in enough water (usually a 1:2 ratio of rice to water, when cooked in pressure cooker. Here it's 1:2.5) to cook the rice. Stir well. Cover the pan with a tight-fitting lid and reduce the heat to low. Let the rice simmer for about 15 minutes or until the rice is almost cooked and the liquid is absorbed.
- Once the rice is done, fluff it with a fork. Garnish with fresh cilantro or parsley. Your Pumpkin Rice is ready to be served. Enjoy it as a flavorful and aromatic side dish or a complete meal on its own.
Notes
- Rinse the rice thoroughly before cooking to remove excess starch. I prefer soaking the rice for 20 minutes before cooking.
- Make sure to use a heavy-bottomed wok or else the rice will stick to the bottom of the pot and may burn. You won't like the burnt taste of rice.
- I prefer switching off the flame when rice is almost cooked and keeping it covered for 5-10 min.
- Usually the ratio of rice to water is 1:2. Since we are cooking in a wok or pot, I use ratio of 1: 2.5.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 286 |
| % Daily Value* | |
| Total Fat 8.9g | 11% |
| Saturated Fat 5.7g | 29% |
| Cholesterol 16mg | 5% |
| Sodium 28mg | 1% |
| Total Carbohydrate 47.3g | 17% |
| Dietary Fiber 3.1g | 11% |
| Total Sugars 3.7g | |
| Protein 5.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 41mg | 3% |
| Iron 1mg | 8% |
| Potassium 400mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
L Smith says
Oh my goodness! Flavors galore! I have to make this.
Deepti says
Glad you liked it, Lanie. Thanks so much for stopping by. Let me know how it turned out for you.
laura says
This looks so good! Can't wait to give it a go!
Deepti says
Thanks, Laura. Let me know when you try it.
Alessandra says
Oh, this looks amazing!! I am going to get myself a wok specifically for this. Thank you!
Deepti says
Hey Alessandra, so glad to know that you would buy a wok for this recipe. You may make it in heavy bottomed pan (rice cooker) as well. Let me know how it turned out for you. Thank you!
Jomelyn says
Pumpkin in rice with coconut! Three of my favorite during this time of the year! I love this recipe. Our family enjoy this easy to make rice dish! Thank you so much.
Deepti says
Woww..your taste buds match mine, Jomelyn. So glad you all enjoyed it. Thank you for sharing this!