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Pilaf can be baked not only in a cauldron, but also in a pumpkin, making it more spectacular. This dish will be ideal in the autumn-winter period. This pilaf requires a little effort, but an ordinary dinner will immediately become special.

Step 1

Heat a frying pan with vegetable oil and fry the onion until soft, add the carrots and simmer everything together for 5 minutes.

Step 2

Add chicken to onion and carrot and cook on medium heat for 20 minutes. When ready, add pilaf spices, salt and stir.

Step 3

Place the fried mixture and rice in the peeled pumpkin. Stick a whole unpeeled garlic on top. Without stirring anything, pour boiling water over the future pilaf so that the space above the rice is filled by one finger.

Step 4

Cover the pumpkin with a “lid” and place in the oven for 45-60 minutes at 180°C.