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Pineapple Pulao
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Ingredients
•
Basmati rice
- 1 cup
•
Pineapples (fresh)
- 1 cup
•
Sugar
- ½ cup
•
Ghee
- 3 tablespoons
•
Cardamom powder
- a pinch
•
Almonds
- 10
•
Saffron (prepare: dissolve in warm milk)
- a little
•
Cream (fresh)
- 2 tablespoons
Method
1.
Cut
pineapple
into very small pieces.
2. Sprinkle
sugar
and
cook
in low flame with very little
water
.
3. When the pieces become soft
remove
from fire.
4. If tinned
pineapple
is used,
drain
the syrup separately.
5.
Cut
pineapple
rings into small pieces.
6.
Reduce
sugar
as per
taste
.
7. Dissolve
sugar
in the syrup itself and
heat
till it becomes thick syrup. (honey like)
8.
Wash
rice
. Do not
soak
.
9.
Heat
half a Teaspoon of
ghee
and
fry
for one or two minutes.
10.
Cook
in 2 to 2 ½ cups of
boiling
water
in reduced flame.
11.
Cover
and
cook
till
water
evaporates, (
keep
under dhum if necessary).
12.
Add
a
pinch
of
salt
and
stir
in
sugar
syrup and
pineapple
pieces.
13.
Soak
almonds
in warm
water
,
peel
skin and
grind
into
paste
with cashew nuts.
14.
Add
ground
mixture
,
saffron
and fresh
cream
to the pulao.
15.
Mix
half of the
ghee
.
16. When moisture is absorbed completely,
remove
from fire.
17.
Add
yellow colour if necessary.
18. Sprinkle
cardamom powder
,
pour
rest of the melted
ghee
and
mix
well.
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