• Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Pumpkin
  • Preparation Time: Under 30 mins
  • Serves: 4+


  • You’ll need:
    2 tbsp olive oil
    2 tbsp butter
    1 onion chopped
    3 cloves garlic sliced
    1 tbsp cumin seeds
    1 tbsp fennel seeds
    1 tsp black onion seeds
    400g basmati rice
    400g pumpkin diced
    800ml hot chicken stock
    Salt and pepper
    100ml Greek yogurt
    100g radishes sliced
    100g roasted almonds crushed
    Small bunch mint roughly chopped
    Small bunch coriander roughly chopped
    1 chilli chopped


Serve your family this one pot cauldron of pumpkin pilaf...

What to do:
Heat the oil and butter in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent. Now add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer. Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 minutes to finish cooking.
Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.

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