Rice with Pumpkin

Ingredients

• 3 cups rice
• one kilogram peeled pumpkin
• ¼ cup raisins
• mentioned without a quantity salt
• mentioned without a quantity pepper
• ½ teaspoon ground ginger
• ¼ teaspoon turmeric
• 4 tablespoons ghee
• as desired meat
• a little fat tail
• a little oil
• a lot of charcoal charcoal briquette
• a little pine nuts
• a little almonds

Instructions

1. In the pot, heat part of the ghee, then add the fat tail optionally if available.
2. In the same pot, add the meat and fry until browned.
3. In the same pot, add the raisins optionally and fry until they plump up and regain their liveliness.
4. In the same pot, add the chopped pumpkin after cleaning and peeling it, and fry with the meat and raisins.
5. In the same pot, add the remaining ghee, then season the mixture with salt, pepper, ground ginger, and turmeric.
6. In a separate bowl, wash the rice well until its water runs clear, then soak it for half an hour.
7. In the same pot, add the washed rice to the pumpkin and meat mixture and stir.
8. In a separate pot, bring the hot water for the rice to a boil.
9. In the same pot, add 3¼ or 3½ cups of boiling water, adding an extra ¼ cup of water because of the pumpkin.
10. In the same pot, leave the ingredients over high heat until the water dries up.
11. In the same pot, reduce the heat to the lowest setting, then seal the pot with a lid and a sheet of foil, or anything that traps steam, and leave for a quarter of an hour.
12. In the same pot, once cooked, gently fluff the rice, then add oil if desired, following the serving method mentioned in the narration.
13. On a serving platter, spoon out the pumpkin rice, then garnish with the meat, pine nuts, and almonds.