Pineapple Pulao Recipe

Pineapple Pulao is a simple tasty pulao made using pineapple, basmati rice, saffron and dry fruits. It has light sweet taste from pineapple and nice flavor from ghee and saffron. This recipe doesn't need many spices but comes out delicious. It's very easy to make and perfect for days when you want to eat something simple but still full of flavor.

This dish has bright and festive feel, its usually made on weekends or when guests visit home. The mix of juicy pineapple with soft rice and fried dry fruits gives lovely contrast in each bite. It is one of those recipes kids love a lot because of mild sweet taste and colorful look.

Jump to:

• About Pineapple Pulao
• Pineapple Pulao Ingredients
• How to make Pineapple Pulao Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Pineapple Pulao

Pineapple Pulao is not something you find everyday in regular menu, but once you try it you will surely like the flavor. It is a Indian style sweet pulao where rice cooked with saffron milk, pineapple and few spices. The taste is light sweet and slightly fragrant from saffron and ghee.

The rice comes out long and soft with golden tint from saffron. Pineapple gives little tangy sweetness that balance with nuts and ghee fried dry fruits. It feels rich and festive without being heavy or spicy, so it suits well for small functions or weekend lunch. It is light on stomach but gives full feeling, and the taste always brighten the day little bit.

The flavor of pineapple stands strong with small crunch of almonds and chewy tutti frutti in between. It is mild and not spicy, still has so much aroma from ghee and saffron. You can also make this using canned pineapple if fresh one not available but fresh always gives better taste and smell.

I usually make this pulao when I have leftover pineapple pieces lying in fridge. My family enjoy it warm with onion raita or just plain curd.

Pineapple Pulao Ingredients

• Basmati Rice - I have used basmati rice as it stays long and fluffy after cooking. You can use normal rice also but it will be bit soft.
• Saffron - I soaked in little warm milk, it gives nice yellow color and soft floral smell to the rice.
• Pineapple - I have used fresh pineapple cut into small cubes. It gives natural sweet taste and small bite. You can use tinned one also but drain the syrup before adding.
• Almonds - Add light crunch and nutty flavor which go well with sweetness of rice. You can also use cashew instead.
• Tutti Frutti - It makes the pulao look bright and gives tiny chewy bite in between.
• Ghee - I added homemade ghee for tempering and frying. It adds a nice aroma and soft richness to rice.
• Onion - Thin sliced and fried till light golden for mild flavor that balance the sweetness.
• Spices - I have used small cinnamon, one clove and little piece of star anise for gentle aroma. It lift the taste nicely without overpower.
• Sugar - Small amount of sugar used to cook pineapple and give light caramel touch to the fruit.

Similar Recipes

• Veg pulao
• Kashmiri pulao
• Chana pulao
• Millet pulao
• Paneer pulao

How to make Pineapple Pulao Step by Step

1.Get ready with all your ingredients. Soak saffron in a tablespoon of warm milk, Set aside. Soak basmati rice in water for at least 20 minutes, Set aside.

2.After 20 minutes, drain water from the rice add saffron milk along with spices. Add water.

3.Pressure cook for 3 whistles or until rice is done. Switch off, Let the pressure release bu itself. Slowly open and fluff it up with a fork. Add ghee.

4.Add required salt, mix well and set aside. Take pineapple in a pan, add sugar and cook covered for 10 minutes.

5.When it becomes a bit soft, switch off. Add a teaspoon of ghee toast almonds, then tutti frutti, Set aside.

6.Heat oil in a pan - add jeera,let it crackle then add onion fry till transparent then add cooked saffron rice.

7.Now add pineapple, tutti frutti, almonds and toss it well.

Serve hot or warm!

Expert Tips

• Cook rice - The rice should be cooked soft but not mushy. After pressure cooking always fluff gently with fork to keep grains separate.
• Use fresh pineapple - Fresh pineapple gives better smell and taste. If using canned, wash it once to remove syrup taste.
• Frying - I usually fry almonds and tutti frutti in ghee separately. It adds nice colors to the rice.
• Saffron - Soak few saffron strands in warm milk before adding to rice. It adds the mild color and flavor to the dish.
• Balance sweetness - Pineapple have some sweetness so add sugar slowly and adjust after tasting.

Serving and Storage

Serve pineapple pulao warm with curd or raita on side. It also tastes good with mild paneer gravy or just alone as light lunch.

Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving, it brings back soft texture and smells fresh again.

FAQS

1.Can I use canned pineapple?

Yes you can, but rinse once before cooking so syrup flavor not too strong. Fresh pineapple gives better result in taste and smell.

2.Can I skip saffron?

You can skip if not available, but saffron gives lovely aroma and golden color to pulao.

3.Can I make this without dry fruits?

Yes possible, but dry fruits give nice crunch and make the dish look rich, so better to keep some almonds or cashew.

4.Is this pulao spicy?

No it is mild and little sweet. Add slit green chilies if you want some spiciness.

5.Can use leftover rice also?

Yes, can use cooked rice also. Just mix with cooked pineapple and saffron milk to make quick version. It still taste good but not same smell like freshly cooked one.

If you have any more questions about this Pineapple Pulao Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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