Get festive for fall with this tasty recipe, which actually fits inside of a pumpkin for serving!
Recipe courtesy of Lynn Joseph, “GirlyEgg”.
Wash and dry the pumpkin.
Slice the top off the pumpkin using a sharp knife.
Remove the seeds and stringy center. Save the seeds for later.
Rub the inside of the pumpkin with melted coconut oil and Dizzy Pig Curry-ish.
Prepare Biryani (can be made a day ahead):
Melt the butter in a Dutch oven.
Add the chopped onion and cook until browned.
Add garlic and ginger and next 7 ingredients. Saute until the spices “bloom”, but careful not to burn.
Add the wild rice and basmati rice and mix well.
Add the water to the rice mixture and bring to a boil, cover and simmer for 30 minutes or until all of the liquid has been absorbed. Remove from heat.
Remove cinnamon sticks and cardamom pods from mixture.
Add the turkey, juice of 1 lemon, Craisins, apple and pecans.
Prepare Egg & Pumpkin:
Set up BGE – indirect at 325 degrees (convEGGtor legs up)
Place pumpkin in a pie plate.
Fill pumpkin to top with Biryani and place pumpkin lid on top.
Place pumpkin in pie plate on the convEGGtor – preferable to use the egg “feet” to raise it off the convEGGtor, but can be put directly on it.
Close lid of the egg and be sure that the stem of the pumpkin clears the hole on the Egg lid and that the temperature gauge does not pierce the flesh of the Egg.
Roast the pumpkin for 40 minutes or until a toothpick or knife can be inserted with minimal resistance. It should be the consistency of a cooked baked potato.
Remove from Egg and allow to rest with the top on for at least 10 minutes.
Scoop out the Biryani, ensuring to scoop the roasted pumpkin in the serving. Enjoy!