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Pineapple Pulao

A tasty sweet pulao with the goodness of pineapples is a great way to end your meal. Serve it in the place of a savoury rice dish or as a dessert towards the end of the meal!
Course Dessert, Rice
Cuisine South Indian
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 1/2 cup 100 grams basmati rice
  • 1-1/4 cups freshly boiled water
  • 200 grams 1 cup when finely chopped fresh pineapple * see note
  • 4 tablespoons sugar
  • 1 tablespoon ghee
  • a pinch of saffron soaked in 1 tablespoon milk
  • 1/8 th cup cashew nuts or skinless almonds * optional
  • a few cashew nuts for garnish


  • If you are using canned pineapple, drain off the syrup into a separate vessel and chop the fruit. Transfer the pineapple to a saucepan and add the sugar and approx 1/4 cup of water and cook till the pieces soften. Turn off the heat and keep aside. Reduce the sugar if canned pineapple is used.
  • Wash the rice but do not soak it. Soak the saffron in a little warm milk and keep aside.
  • Grind the cashew nuts to a fine paste using a little water. For garnishing, fry the remaining cashew nuts in some ghee and keep aside.
  • Heat half the ghee in a heavy based pan and fry the washed rice for 2-3 minutes. Then add the freshly boiled water and a pinch of salt. Bring the mixture to a rolling boil. Cover the pan, reduce the heat to a sim and let the rice cook for 5 minutes. Then turn off the heat and let the rice cook for another 15 minutes.
  • When the rice is done, add the cooked pineapple and its syrup and mix well. Add the cashew nut paste and saffron milk and mix again. Cover the pan and cook on a low heat for 2-3 minutes. Add the remaining ghee and let the rice absorb it all. Turn off the heat.
  • Garnish with the fried cashew nuts and serve hot.


You can use canned or fresh pineapple. I used 3 rings of fresh pineapple.