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I was fiddling about with my Cobb Oven and had seen a baked/roasted Butternut pumpkin on a tv show and decided to give it a go, but with a bit of personal twist.
You need a whole pumpkin that can fit inside your oven. The broad squat ones are ideal for the Cobb Oven.
I put the whole pumpkin in the hot oven and let it partly cook, skin browned but not blackened and still firm to the touch. Don't use a knife to test if its cooked as it will lose steam. Sit it upright on the "flower end", hence the squat ones are better.
I partly cooked a cup of rice, about 4 minutes of boiling, boiling water rinsed and then put aside to cool whilst the pumpkin part cooks.
I then made up all of the ingredients for Pushpanna Rice - I wont give the recipe as there are plenty online.
Mixed them into the part cooked rice - not the saffron.
Took the pumpkin out of the oven and topped it, scooped out the guts and then filled the void with the rice mixture.
Drizzle the saffron water/milk - 2 tbsp. over the rice.
Put the top back on and return to the oven until the skin is very dark but not burnt.
I used a sharp knife to check if the flesh was cooked.
Removed from the oven and let it stand for 5 minutes.
Removed the top, added some melted ghee, then cut it into quarters so that the sides fell away to reveal the cooked rice. That was quite successful as I did it at the table and friends were suitably impressed!!!
I think that any Biriyani rice would go well and I had a small amount of curry gravy left over from a previous meal.
I think I was lucky with rice being cooked through at the first attempt, and you may need to return the pumpkin to the oven if the rice has not steamed through. If the rice turns mushy (as per rice pudding) I'd say its been overcooked.
The Cobb Oven is a charcoal oven so I don't have any temperatures or cooking times, really went by sounds and smells.
You need a whole pumpkin that can fit inside your oven. The broad squat ones are ideal for the Cobb Oven.
I put the whole pumpkin in the hot oven and let it partly cook, skin browned but not blackened and still firm to the touch. Don't use a knife to test if its cooked as it will lose steam. Sit it upright on the "flower end", hence the squat ones are better.
I partly cooked a cup of rice, about 4 minutes of boiling, boiling water rinsed and then put aside to cool whilst the pumpkin part cooks.
I then made up all of the ingredients for Pushpanna Rice - I wont give the recipe as there are plenty online.
Mixed them into the part cooked rice - not the saffron.
Took the pumpkin out of the oven and topped it, scooped out the guts and then filled the void with the rice mixture.
Drizzle the saffron water/milk - 2 tbsp. over the rice.
Put the top back on and return to the oven until the skin is very dark but not burnt.
I used a sharp knife to check if the flesh was cooked.
Removed from the oven and let it stand for 5 minutes.
Removed the top, added some melted ghee, then cut it into quarters so that the sides fell away to reveal the cooked rice. That was quite successful as I did it at the table and friends were suitably impressed!!!
I think that any Biriyani rice would go well and I had a small amount of curry gravy left over from a previous meal.
I think I was lucky with rice being cooked through at the first attempt, and you may need to return the pumpkin to the oven if the rice has not steamed through. If the rice turns mushy (as per rice pudding) I'd say its been overcooked.
The Cobb Oven is a charcoal oven so I don't have any temperatures or cooking times, really went by sounds and smells.
