Pumpkin Rice Recipe With Coconut Milk (Wok + Instant Pot)
These Fluffy Flavorful Pumpkin Rice are amazingly delicious and packed with savoy flavors that come from Green pumpkin, bell peppers, and black pepper. Simmered slowly in coconut milk, pumpkin cubes, and aromatic spices, these yellow-tinged Basmati rice sauteed in ghee in the wok are soft and light and are perfect for a quick meal!
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, which can make the dish too sticky. I prefer soaking the rice for 20 minutes before cooking.
- Achieving the right texture is crucial. The pumpkin should be tender but not overly mushy, and the rice should be fluffy. Monitor the cooking times to get the perfect consistency.
- 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 rice is almost cooked and keeping it covered for blending the flavors and serving after 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. | |