Serving this spiced Indian rice inside a pumpkin makes for a dramatic centrepiece when entertaining
Prep:40 mins
Serves 10
large pinch saffron strands500g/ 1lb 2oz onion, thinly sliced175g/ 6oz butter8 garlic cloves, roughly chopped100g/ 4oz ginger, roughly chopped¾ tsp chilli powder1 tsp ground cardamom seeds½ tsp grated nutmeg3 small cinnamon sticks1 tsp clove3 bay leaves2 blades mace2 tsp garam masala1 green chilli, deseeded and shreddedjuice 3 limes3 x 1kg/2lb 4oz pumpkins175ml/ 6oz Greek yogurt450g/ 1lb basmati ricelarge handful mint leaves
STEP 1Soak the saffron strands in 4 tbsp hot water and leave on one side for about 30 mins until the liquid turns a deep auburn.STEP 2Heat oven to 200C/180C fan/gas 6. Soften the onions in 100g of the butter for 10-15 mins in a covered pan. Give them a stir now and again to stop them catching. Put the garlic and ginger in a small food processor with 3 tbsp water and blend to a paste. Add to the onions and fry for 2-3 mins. Stir in the spices, green chilli and lime juice.STEP 3Cut the top off the pumpkins and scrape out any seeds, leaving the flesh and skin intact. Transfer to a roasting tin and spoon the spiced onion mixture into the cavity of each pumpkin.STEP 4Put the lids back on the pumpkinscover with foil, and bake for about 1 hr 15 mins – until the flesh is tender when pierced with a knife. Leave to cool slightly. Turn oven down to 160C/140C fan/ gas 2. Scoop the filling and most of the pumpkin flesh into a pan, leaving a thin layer of flesh inside the skin. Stir in the Greek yogurt.STEP 5Wash the rice, then soak for 15 mins in enough cold water to cover. Drain, then partially cook the rice in a pan of fast-boiling water for 4-5 mins – it should still have bite to it. Drain in a colander.STEP 6Warm the spiced pumpkin mixture and layer it inside the pumpkin shells with most of the rice and a scattering of mint leaves. Finish with a layer of rice on top. Dot the top of the rice with the remaining 75g butter and drizzle each pumpkin with the saffron and soaking liquid.STEP 7Pour water into the base of the roasting tin to about 1cm depth. Put the lids on the pumpkins and cover with wet greaseproof paper, then seal the tin with foil. Bake for 1 hr – the rice should now be perfumed and perfectly cooked. Place the pumpkins on a serving plate, gently fluff up the rice with a fork and serve straight from the shells.
