#second courses I actually planned pilaf, but it turned out to be porridge. And yet, it was delicious! Guests ate two servings!
Ingredients: Quite a large pumpkin, Rice, Pork, Dried apricots, Prunes, Raisins, Spices for pilaf, Vegetable oil
Cooking method:
I don't have much meat. Grams 800. I cut it into small pieces and fried them in a large amount of ram.oil.
Wash the rice well. Dried apricots and prunes cut into 4 parts.
At the pumpkin, you need to cut off the top so that you get a slightly rounded edge. I retreated a little from the edges, the hole turned out to be too small and it was very difficult to cut out the pulp of the pumpkin from the inside. And you need to take out more. I made soup puree from carved pumpkin.
Rice mixed with meat, dried apricots and prunes. Added spices for pilaf and cumin. Water poured 1:1.7. Hot water was poured and immediately salted.
She put rice with meat and fruits in the pumpkin, poured it with water. The whole mass should be somewhere in 2/3 of the capacity of the pumpkin. I covered it with a lid carved in a pumpkin and put it in the oven at almost 200 °. Baked for almost 2 hours.
I turned off the oven and kept the pumpkin in there for 20 minutes. Roasting time depends on the size of the pumpkin. Mine was a very decent size.