Basmati Rice with Spiced Pumpkin
Today, let’s take an imaginary journey through the lanes of South India, where the smell of spices fills the air and never leaves.
However, we will add a touch of Italian flair to bring it closer to our tastes.
In addition to the spices, the stars of this recipe will be basmati rice and pumpkin.
I will propose the recipe in 2 versions: traditional cooking and with Bimby.

Thought for you:

Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with a kitchen robot
Cuisine: Indian
Seasonality: Fall, Winter, and Spring

197.98 Kcal

calories per serving

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Energy 197.98 (Kcal)
Carbohydrates 44.93 (g) of which sugars 8.53 (g)
Proteins 6.01 (g)
Fat 1.20 (g) of which saturated 0.16 (g)of which unsaturated 0.19 (g)
Fibers 3.53 (g)
Sodium 424.38 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 lb 5 oz lbs pumpkin
10.6 oz oz golden onions
14 oz oz cooked Basmati rice
1 cinnamon stick
1 teaspoon ground cloves
2 teaspoons fennel seeds
6 berries juniper
2 leaves bay leaves
1 chili pepper
2 teaspoons sweet paprika
10.6 oz oz vegetable broth
to taste salt
4 cloves garlic
2 sprigs lemon thyme

Basmati Rice with Spiced Pumpkin

Tools

What I need

Pot Or the Bimby
1 Knife
1 Cutting Board

Preparation: Basmati Rice with Spiced Pumpkin

Traditional Cooking

Peel the onions under running water, and….
slice them very thinly.
Peel the pumpkin, remove the seeds and..
Cut it into cubes.
In a food processor, put all the spices in the indicated quantities, together with..
the cinnamon, bay leaves, chili pepper,
the garlic cloves, and the lemon thyme.
Chop everything. Then transfer the powder to a pot, turn on the heat and toast without burning.
Add 4 tablespoons of extra virgin olive oil to the pot and the sliced onion, and sauté for 4 minutes, stirring occasionally.
At this point, add the vegetable broth and the diced pumpkin. Adjust salt and cook for about 10 minutes.
At the end of cooking, keep warm,
Serve a portion of rice on a plate, make a hole in the middle, and add the pumpkin.
Here is Basmati Rice with Spiced Pumpkin ready.
Peel the onions under running water, and slice them very thinly.
Peel the pumpkin, remove the seeds and Cut it into cubes.
Place the cubes between the varoma and tray, cover with the lid.
Put in the bowl the 4 cloves of garlic, the spices in the indicated quantities,
the cinnamon, bay leaves, chili pepper, and lemon thyme.
toasting: 6 min./212°F/speed 1 without the measuring cup. Add: the onion, the broth, the vegetable broth.
Position the varoma and cook 25 min./Varoma/speed 1.
At the end of cooking. Carefully remove the Varoma,
Transfer the pumpkin and the contents of the bowl to a bowl, then proceed with plating.
Make a base of basmati rice with a hole in the center where you will place the pumpkin.
Here is Basmati Rice with Spiced Pumpkin ready.