Instant Pot Best Biryani Stuffed Pumpkin – Middle Eastern Style

Step 1: 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.

Step 2: 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.

Step 3: Cook Meatballs

Place meatballs in a pan, add 1/4 cup water, cover, and cook until water evaporates. Uncover and cook until lightly toasted. Set aside.

Step 4: 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.

Step 5: 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.

Step 6: Fry Potatoes

Heat 2 Tbsp olive oil in a pot. Add cubed potato and fry until golden brown. Set aside.

Step 7: Cook Basmati Rice

In the same pot with remaining oil from potatoes, add 1 cup washed and soaked basmati rice. Fry until lightly toasted. 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 20 minutes.

Step 8: 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.

Step 9: 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.

Step 10: 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.

Step 11: 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.

Step 12: 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 15 minutes.

Step 13: Natural Pressure Release

Once cooking is complete, allow a Natural Pressure Release (NPR) for 6-10 minutes. Then, manually release any remaining pressure.

Step 14: Serve

Carefully remove the pumpkin from the Instant Pot. Cut the pumpkin into slices and serve the biryani. Garnish with hard-boiled eggs. Enjoy!

• Soak basmati rice for 20 minutes for best results.

• Cut the pumpkin stem to ensure it fits properly in your Instant Pot.

• Brush the pumpkin interior with the honey-cinnamon-oil mixture for added flavor and moisture.

• Press the biryani mixture well into the pumpkin to ensure it's packed tightly.

• Allow a Natural Pressure Release (NPR) for 6-10 minutes after cooking the pumpkin for optimal texture.