Pineapple Pulao

Name: Pineapple Pulao
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/4 cup ghee; 2 tbsp Raisins; 2 tbsp Almonds chopped; 2 tbsp Cashew nuts chopped; 1 pinch saffron; 2 cardamom pods; 1 cup Basmati rice soaked; 1/4 cup mawa; 1/2 cup sugar; 1 pinch salt; 6 slices pineapple; 2 tbsp ghee; 1 tbsp castor sugar; 2 tbsp pistachios chopped; 2 tbsp almonds chopped; as required Pomegranate seeds for garnishing; as per needed Few mint leaves for garnishing

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#bp22

Soumini Bhattacherjee @SouminiBhattacherjee

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Ingredients

1 hour

2 people

1/4 cupghee
2 tbspRaisins
2 tbspAlmonds chopped
2 tbspCashew nuts chopped
1 pinchsaffron
2cardamom pods
1 cupBasmati rice soaked
1/4 cupmawa
1/2 cupsugar
1 pinchsalt
6 slicespineapple
2 tbspghee
1 tbspcastor sugar
2 tbsppistachios chopped
2 tbspalmonds chopped
as requiredPomegranate seeds for garnishing
as per neededFew mint leaves for garnishing

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Steps

1 hour

1

Heat ghee in a pot, add raisins, almonds, cashew, saffron and mix well.Add water, cardamom pods, basmati rice and salt to taste.
Cook the rice.
2

Add sugar and mawa and cook till the sugar coat the rice evenly.
3

Do not mix it. Cover it with a lid and cook on medium flame for 7-8 minutes.
4

Remove the lid. The sugar crystals will start to melt. Now gently give it a stir and cover again.
5

In another pot, place pineapple slices add ghee, castor sugar and cooked rice and slightly press it down.
6

Add mawa, pistachios, almonds and cook for another 10-12 minutes.Turn off the flame.
7

Garnish with pomegranate seeds and mint leaves.Serve hot.