Preheat the oven to 180°C.
Wash the rice and soak in cold water for 20 minutes.
Coat the inside of the hollowed pumpkin with tamarind, chilli, and salt.
Bake the pumpkin for 30-50 minutes without its lid.
Combine all marinade ingredients in a bowl.
Place vegetables in a casserole, add marinade, and let sit for 15 minutes.
Boil 3 litres of water with whole spices and salt.
Add rice to boiling water and cook for 6-8 minutes until two-thirds done, then drain.
Simmer the vegetables over low heat in the casserole.
Increase oven temperature to 200°C.
Infuse saffron in warm milk, then mix in ghee and rosewater.
Layer vegetables and rice inside the pumpkin, sprinkling mint and saffron milk between layers.
Bake the covered pumpkin for 20-25 minutes, optionally sealing the lid with dough.
Remove the lid and garnish with raisins before serving.