SERVING 4
- PINEAPPLE CUBES 1 CUP
- BASMATHI RICE – 2 CUPS
- ONION SLICED – 1/2 CUP
- GINGER – 1 INCH PIECE
- GARLIC – 6-8 SMALL CLOVES
- MINT LEAVES – 1/2 CUP
- CORIANDER LEAVES CHOPPED – ¼ CUP
- CASHEW NUTS CHOPPED – 50 GMS OR 1/4 CUP
- RAISINS – 50 GMS OR 1/4 CUP
- CURD – 1/2 CUP
- CINNAMON – 1 SMALL STICK(1 INCH)
- CLOVES – 3
- CARDAMOM – 3
- RED CHILLI POWDER – 1 TSP
- TURMERIC POWDER – 1 TSP
- GHEE – 1/4 CUP
- SALT – AS REQUIRED
- SAFFRON – FEW STRAND SOAKED IN MILK
METHOD
- Wash the rice and soak in safe water. Sprinkle a teaspoon of sugar on the pineapple cubes and set aside.
- Take half the sliced onions, ginger, garlic and mint leaves and grind to a fine paste with only a sprinkle of water.
- Take a heavy bottom pan. Add the half the quantity of ghee. Drop in the whole masala and fry for a minute. Add the sliced onions and fry till light brown.
- Now add the mint paste, turmeric powder, and chilli powder and sauté till oil separates.
- Add the curds and 3.5 cups of water. Add the required salt. Bring to a boil.
- When the water starts to boil add the soaked and drained rice. Cook till done.
- Take the remaining ghee , fry the nuts and raisins and set aside. Sauté the pineapple cubes in the left over ghee
- Gentle mix the nuts and fried fruits with rice. Garnish with coriander leaves and drizzle the saffron soaked in milk and serve hot.
This aromatic pulav is an Indian version of the Thai pineapple fried rice which is popular in Thailand and Singapore. The rice is served in the pineapple shell after the fruit portion is removed. The Thai’s use shrimp paste for the spicy flavor.
The above recipe is most suited for a special occasion or a buffet dinner. The medley of sweet and minty taste with a mild spice is delicious. The crunch of the cashews and the sweet fruit bites is definitely a burst of flavors when eaten.
