Pineapple Pulao Recipe

Pineapple Pulao is a less adored delicious, mild sweet pulao made by cooking rice with infused with saffron milk and then blend with shallow fried pineapple & dry fruits. Pineapple Pulao is kids favourite and a treat for people who love flavours of saffron & dry fruits.
This Pineapple Pulao was in my mind since I tried Kashmiri Pulao.This Pineapple Pulao is another take or short route to the traditional Kashmiri Pulao.If you like mildly sweet pulao recipes then this is just for you.I made this for amma as she loves such pulaos with fruits and nuts.

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Pineapple Pulao

Pineapple pulao is a less adored delicious, mild sweet pulao made by cooking rice with infused with saffron milk and then blend with shallow fried pineapple & dry fruits. Pineapple pulao is kids favourite and a treat for people who love flavours of saffron & dry fruits.

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup basmati rice
• 1 cup water
• 1 tablespoon milk
• a tiny pinch saffron 5-6 strands
• 1 big onion chopped lengthwise
• 2 teaspoon oil
• salt to taste

To Temper :

• 2 teaspoon ghee
• 1/4 inch piece cinnamon
• 1 clove
• 1/2 teaspoon jeera
• 1/2 star anise

Fruits, Dry Fruits & Nuts :

• 1/2 cup pineapple cubed
• 3 tablespoon almonds
• 1/4 cup tutti frutti

Instructions

• Get ready with all your ingredients. Soak saffron in a tablespoon of warm milk, Set aside.
• Soak basmati rice in water for atleast 20mins, Set aside.
• After 20mins, drain water from the rice add saffron milk along with spices. Add water.
• 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.
• Add required salt, mix well and set aside. Take pineapple in a pan, add sugar and cook covered for 10mins.
• When it becomes a bit soft, switch off. Add a teaspoon of ghee toast almonds, then tutti frutti. Set aside.
• Heat oil in a pan – add jeera, let it crackle then add onion fry till transparent then add cooked saffron rice.
• Now add pineapple, tutti frutti, almonds and toss it well.
• Your Pineapple pulao is ready to be served.

Notes

• If you dont want the spices to come while eating then discard them after cooking the rice.
• Dont add pineapple while rice is hot it will leave out water.
• You can even add fried onions.
• Choose pineapple that is just ripe, the pieces should not be mushy.
• You can skip jeera while tempering and add roasted jeera powder too.
• Presoaking rice not only cooks the rice faster, it gives nice soft fluffy rice.
• The pulao is mildly sweet. The addition of tutti frutti adds a nice twist to this rice.

Nutrition Facts

Pineapple Pulao

Amount Per Serving (150 g)

Calories 437 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 14mg5%

Sodium 83mg4%

Potassium 371mg11%

Carbohydrates 63g21%

Fiber 6g25%

Sugar 9g10%

Protein 9g18%

Vitamin A 301IU6%

Vitamin C 24mg29%

Calcium 96mg10%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Pineapple Pulao

1. Get ready with all your ingredients.Soak saffron in a tablespoon of warm milk,Set aside.Soak basmati rice in water for atleast 20mins,Set aside.
2. After 20mins, 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 10mins.
   
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.
   

Your Pineapple pulao is ready to be served.

Expert Tips

• If you dont want the spices to come while eating then discard them after cooking the rice.
• Dont add pineapple while rice is hot it will leave out water.
• You can even add  fried onions.
• Choose pineapple that is just ripe, the pieces should not be mushy.
• You can skip jeera while tempering and add roasted jeera powder too.
• Presoaking rice not only cooks the rice faster, it gives nice soft fluffy rice.
• The pulao is mildly sweet.
• The addition of tutti frutti adds a nice twist to this rice.