Yellow Pumpkin Pulav Recipe

Yellow Pumpkin Pulav Recipe
80 ratings.

Yellow Pumpkin Pulav is an easy one pot Indian Pilaf cooked with mild spices & veggies. This is a no onion no garlic recipes & thus you can make in festive time too.

Serve the Yellow Pumpkin Pulav along with Bhindi RaitaBoondi Raita or any other Raita of your choice.

If you like this recipe, you can also try other Pulav recipes such as

  1. Egg Pulao Recipe
  2. Chana Pulao Recipe
  3. Kashmiri Pulao Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

15 M

Cooks in

15 M

Total in

30 M


2-3 Servings


  • 1/4 cup Basmati rice
  • Water , as required
  • 1/4 cup Kaddu (Parangikai/ Pumpkin)
  • 2 tablespoons Fresh coconut
  • 3 Green Chillies
  • Salt , as per your taste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Sugar , optional
  • To temper
  • Cooking oil , as required
  • 1 Bay leaves (tej patta)
  • 1 Star anise
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1/2 teaspoon Cumin (Jeera) seeds

How to make Yellow Pumpkin Pulav Recipe

  1. To begin making the Yellow Pumpkin Pulav recipe, wash the basmati rice couple of times and soak them in water for 20 minutes. Meanwhile cut the yellow pumpkin, wash them and keep it aside.

  2. Heat oil in a pressure cooker & temper the ingredients that are listed under ‘to temper’ table.

  3. When the cumin seeds splutter, add in the green chillies, yellow pumpkin & coconut. Saute them for a min.

  4. Add in the soaked rice, turmeric powder, salt & sugar. Saute them in low flame for a minute.

  5. Add in the soaked water & when it comes to a rolling boil, close the pressure cooker & cook them in medium flame for 2 whistles.

  6. Allow the steam to cool down completely. When done, open the pressure cooker & fluff it with fork slightly.

  7. Super tasty, Yellow Pumpkin Pulav is ready to serve. Serve Yellow Pumpkin Pulav along with Bhindi RaitaBoondi Raita or any other Raita of your choice.

Last Modified On Monday, 21 November 2016 15:50
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