Biriyani Stuffed Pumpkin


This show stopping 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cut the top off the pumpkin, scrape out the seeds, then put the top back on
  3. Cover in foil, sit in a roasting tin, and roast for 1 hour or until the flesh is just tender
  4. While that’s roasting, heat the oil in a frying pan and cook the onion gently for 10-15 mins, until soft and golden
  5. Add the garlic and ginger, cook for 1 minute more, then add the spices and cook for a further minute to toast them
  6. Off the heat, stir in the yogurt and 75ml of water, then set aside
  7. Cook the rice according to the pack instructions and set aside
  8. When the pumpkin is cooked, take it out of the oven and leave to cool slightly
  9. Scoop out the flesh and roughly chop it, then stir into the onion mixture
  10. Spoon a third of the onion mixture evenly into the pumpkin
  11. Add a third of the rice, then scatter over a third of the almonds and sultanas
  12. Repeat until all of the ingredients have been used up
  13. Put the lid back on the pumpkin and return it to the roasting tin
  14. Pour 150ml of water into the tin, re-cover with foil and roast for 30 mins
  15. Serve scattered with the chopped coriander, and the lemon wedges and yogurt on the side