Biriyani-stuffed pumpkin

Biriyani-stuffed pumpkin
This showstopping rice dish is best enjoyed together with family and friends
Serves 4  / 
Prep 10 mins  / 
Cook 90 mins


1.5kg whole pumpkin
1 tbsp sunflower oil
1 large onion, finely sliced
2 garlic cloves, crushed
5cm ginger, grated
1 cinnamon stick
2 tbsp curry powder
100g Co-op low fat natural yogurt, plus 4 tbsp to serve
250g Co-op basmati rice
30g Co-op flaked almonds, toasted
30g Co-op sultanas
1/2 x 25g pack coriander, roughly chopped
Lemon wedges, to serve


Preheat the oven to 200°C/fan 180°C/Gas 6

Cut the top off the pumpkin, scrape out the seeds, then put the top back on

Cover in foil, sit in a roasting tin, and roast for 1 hour or until the flesh is just tender

While that’s roasting, heat the oil in a frying pan and cook the onion gently for 10-15 mins, until soft and golden

Add the garlic and ginger, cook for 1 minute more, then add the spices and cook for a further minute to toast them

Off the heat, stir in the yogurt and 75ml of water, then set aside

Cook the rice according to the pack instructions and set aside

When the pumpkin is cooked, take it out of the oven and leave to cool slightly

Scoop out the flesh and roughly chop it, then stir into the onion mixture

Spoon a third of the onion mixture evenly into the pumpkin

Add a third of the rice, then scatter over a third of the almonds and sultanas

Repeat until all of the ingredients have been used up

Put the lid back on the pumpkin and return it to the roasting tin

Pour 150ml of water into the tin, re-cover with foil and roast for 30 mins

Serve scattered with the chopped coriander, and the lemon wedges and yogurt on the side