Stuffed pumpkin with mushroom biryani
Using wild champignon in the biryani and baking it in a pumpkin make it unique.
Hello, food lovers greetings. today my recipe for mushroom biryani in pumpkin. is my entry to @qurator's hive top chef.
yesterday while walking in the park we found lots of champignons. As well close by town the local farmers are selling pumpkins for Halloween. After buying a pumpkin and collecting mushrooms in the park an idea comes to mind to stuff a whole pumpkin with mushroom biryani.
a local farmers market.
Today's collection of champignons is actually two different species.
Ingredients:
1.5 cups basmati rice
3 tomatoes
1 onion
10 cloves of garlic
3 cm ginger
1 green chili
20 cashews
2 bay leaves
3 tbsp oil
1/4 cup mint
1/4 cup coriander
1.5 tsp salt
1/4 cup fresh coconut
1 tsp biryani masala. 1/2 tsp paprika powder 1/2 tsp turmeric
1/2 garam masala. 1/2 tsp cumin powder, 1 tsp coriander powder.
15 cashews and 15 almonds
2 tbsp fried onion.
1 tbsp lemon juice
4 cloves, 2 cm cinnamon,, 1 star anise, 4 cardamoms,10 peppercorn
500 grams wild champignon.
This whole pumpkin is around 2 kilos.
First, cut the pumpkin around the top or stem and make a sufficient hole.
take out seeds and extra fibers and discard.
Rub around 1/2 tsp salt and then brush some olive oil around inside
bake it for around 40 minutes at 160c.
wash and soak rice for about 1/2 hour.
boil water adding 1/2 part of whole spices and salt.
add soaked rice to the boiling water. add 1 tsp oil.
cook rice 70% and drain the water using a strainer
In a mixer place 1/2 green chili, 5 cloves of garlic, 3cm ginger, 1/4 cup of fresh coconut, 1 tbsp coriander leaves, and 1 tbsp mint leaves.
make a coarse paste.
In an iron pan add 2 tbsp oil and saved whole spices.
Add sliced onion, 5 cloves of garlic sliced, and 1/2 green chili and stir it until golden color.
Add ginger garlic, chili, coconut, coriander, and mint paste and stir well.
Add all powdered spices and chopped tomatoes. stir well.
Add 1 tsp salt.
and mushrooms into it.
Stir the mushrooms to coat all spices on it. They start releasing water as soon as getting warm.
Make cashew powder using a grinder and stir it into the mushrooms
. cook mushrooms for around 5-6 minutes on medium heat.
When the pumpkin is almost 80% baked iake it out of the oven and scrape away some flesh from inside. add that to the mushroom gravy. cook gravy for 3 minutes more.
stuffing pumpkin:
first make the bottom layer with cooked rice.
then on the rice, spread some mushroom gravy.and top with some coriander leaves and mint leaves.
Again a new rice layer.
and again mushroom gravy.
finish stuffing with rice on the top few coriander and mint leaves and some almonds and cashew
Cover pumpkin with pumpkin top.
And bake in the oven at 150c for 20 minutes.
After 20 minutes it looks like this.
Roast some cashews and almonds in a few drops of oil.
Here is the stuffed pumpkin with mushroom biryani totally vegan and delicious.
Garnish with more coriander and fried onions and almonds,
The mushroom biryani has its original taste but together with pumpkin, the sweet spicy and wild taste makes it a very special treat
Thank you for stopping by.