Instant Pot Best Biryani Stuffed Pumpkin – Middle Eastern Style
For the Chicken
For the Mini Meatballs
For the Rice
For the Pumpkin & Stuffing Components
For Pumpkin Interior Brush
For Instant Pot Cooking
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Chicken
Heat 1 Tbsp olive oil in a pan. Add cubed chicken breast, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Arabic Mix Spices. Cook until lightly browned and cooked through. Set aside.
Make Mini Meatballs
In a bowl, combine 1 lb ground beef, 1 grated garlic clove, 1 tsp Arabic Mix Spices, 1 tsp salt, and 1/2 tsp black pepper. Mix well. Form into mini meatballs.
Cook Meatballs
Place meatballs in a pan, add 1/4 cup water, cover, and cook until water evaporates. Uncover and cook until lightly . Set aside.
Fry Almonds and Raisins
In a pan, fry 1/2 cup slivered almonds until golden brown. Add 1/2 cup raisins and fry until plump. Set aside.
Cook Green Peas
In a pan, add 1 cup frozen green peas, cover with water, and add a pinch of salt. Cook until soft. Set aside.
Fry Potatoes
Heat 2 Tbsp olive oil in a pot. Add cubed potato and fry until golden brown. Set aside.
Cook Basmati Rice
In the same pot with remaining oil from potatoes, add 1 cup washed and soaked basmati rice. Fry until lightly . Add 1/2 Tbsp Arabic Mix Spices, 1/4 tsp turmeric, 1/4 tsp cinnamon, and 1/4 tsp cardamom. Mix well. Pour in 2 cups chicken broth or water. Cover and bring to a boil on high heat, then lower the heat to minimum and cook for .
Prepare the Pumpkin
Cut the stem off the pumpkin so it fits in the Instant Pot. Cut the top off the pumpkin and clean out all seeds and pulp.
Brush Pumpkin Interior
In a small bowl, mix 1/2 tsp cinnamon, 2 Tbsp honey, 1 Tbsp olive oil, a pinch of salt, and black pepper. Brush this mixture generously inside the pumpkin and on the lid.
Assemble Biryani Stuffing
In a large bowl, combine the cooked rice, chicken, meatballs, fried potatoes, fried almonds, cooked peas, and fried raisins. Mix everything thoroughly.
Stuff the Pumpkin
Carefully spoon the biryani mixture into the prepared pumpkin, pressing down gently to fill it as much as possible. Place the pumpkin lid back on.
Pressure Cook the Pumpkin
Pour 1 1/2 cups of water into the Instant Pot liner. Place the trivet inside, then carefully lower the stuffed pumpkin onto the trivet. Close the Instant Pot lid, ensure the sealing ring is in place, and the valve is on the sealing position. Pressure cook on High Pressure for .
Natural Pressure Release
Once cooking is complete, allow a Natural Pressure Release (NPR) for . Then, manually release any remaining pressure.
Serve
Carefully remove the pumpkin from the Instant Pot. Cut the pumpkin into slices and serve the biryani. Garnish with hard-boiled eggs. Enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
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