Biriyani Stuffed Pumpkin

This showstopping rice dish is best enjoyed together with family and friends.

(Serves 4)


  • 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 yoghurt
  • 250g Co-op basmati rice
  • 30g Co-op flaked almonds, toasted
  • 30g Co-op sultanas
  • half of a 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