Pineapple Pulao Recipe – Sharmis Passion

Pineapple Pulao is a simple delicious pulao made using pineapple, basmati rice, saffron and dry fruits. It has the mild sweet taste of pineapple and the nice flavor of ghee and saffron. This recipe does not require many spices but it turns out delicious. It is very easy to make and is perfect for those days when you want to eat something simple yet flavourful.

This dish has a bright and festive feel to it, it is usually made on weekends or when guests come to the house. The combination of juicy pineapple with soft rice and fried dry fruits provides a beautiful contrast in each bite. This is one of those dishes which children like very much because of its mild sweet taste and colorful look.

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About Pineapple Casserole

Pineapple Pulao is not something you find everyday on a regular menu, but once you try it you will definitely love its taste. It is an Indian-style sweet pulao consisting of rice cooked with saffron milk, pineapple and some spices. Its taste is slightly sweet and has a slight aroma of saffron and ghee.

Saffron makes the rice long and soft with a golden colour. The pineapple adds a slightly tangy sweetness which is balanced with the nuts and dry fruits fried in ghee. It feels rich and festive without being heavy or spicy, so it’s perfect for small gatherings or weekend lunches. It is light on the stomach but gives a filling feeling and its taste always makes the day a little brighter.

The pineapple tastes great with almonds in the middle and chewy tutti frutti. It is mild and not spicy, yet has a strong aroma of ghee and saffron. If fresh is not available you can also make it using canned pineapple, but fresh always gives better taste and smell.

I usually make this pulao when I have leftover pineapple chunks in the fridge. My family enjoys it hot with onion raita or just plain curd.

Pineapple Casserole Ingredients

• basmati rice – I have used Basmati rice as it remains long and fluffy after cooking. You can also use normal rice but it will be a little soft.
• Saffron – I have soaked the rice in some warm milk, this gives the rice a nice yellow color and a slight floral aroma.
• Pineapple – I have used fresh pineapple cut into small cubes. It gives natural sweet taste and small bite. You can also use canned syrup but strain the syrup before adding.
• Almond – Add a slight crunch and nutty flavor that pairs well with the sweetness of the rice. You can also use cashew nuts instead.
• Tutti Frutti – It adds shine to the pulao and gives a small chewy taste in between.
• Ghee – I added homemade ghee for tempering and frying. It adds a nice aroma and soft richness to the rice.
• Onion – For mild taste, cut it into thin pieces and fry till it becomes light golden, so that the sweetness remains balanced.
• spices – I have used a little cinnamon, a clove and a small piece of star anise for a mild aroma. It adds to the flavor nicely without being overpowering.
• Sugar – A small amount of sugar is used to ripen the pineapple and give the fruit a light caramel touch.

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How to make Pineapple Pulao Step by Step

1. Get ready with all your materials. Soak saffron in one tablespoon hot milk and keep it aside. Soak Basmati rice in water for at least 20 minutes and keep aside.

After 2.20 minutes, drain the water from the rice and add saffron milk along with the spices. Add water.

3.3 Pressure cook till one whistle or till the rice is cooked. Switch off, let the pressure release on its own. Open it slowly and fluff it with a fork. Add ghee.

4. Add salt as required, mix well and keep aside. – Take pineapple in a pan, add sugar in it and cover and cook for 10 minutes.

5.When it becomes a little soft, turn it off. When roasting almonds, add one spoon ghee, then add tutti frutti, keep aside.

6. Heat oil in a pan – add cumin seeds, let it splutter, then add onion and fry until transparent, then add cooked saffron rice.

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

Serve warm or hot!

Expert Tips

• Cook rice – Rice should be cooked soft but not mushy. After pressure cooking, always fluff gently with a fork to keep the grains separated.
• use fresh pineapple -Fresh pineapple gives better aroma and taste. If using canned, rinse it once to remove the syrup taste.
• finished – I usually fry almonds and tutti frutti separately in ghee. It adds nice color to the rice.
• Saffron – Before adding to rice, soak a few threads of saffron in hot milk. It adds mild color and flavor to the dish.
• balance sweetness – Pineapple has a little sweetness, so add sugar slowly and adjust after tasting.

serving and storage

Serve pineapple pulao hot with curd or raita. It also tastes good with light paneer gravy or alone as a light lunch.

Store the remaining pulao in an airtight container and keep it in the refrigerator for up to a day. Reheat with a spoon of ghee before serving, this brings back the soft texture and smells fresh again.

general questions and answers

1.Can I use canned pineapple?

Yes, you can, but wash it once before cooking so that the syrup does not taste too strong. Fresh pineapple gives better results in taste and smell.

2.Can I skip saffron?

You can omit it if not available, but saffron gives a pleasant aroma and golden color to the pulao.

3.Can I make this without dry fruits?

Yes possible, but dry fruits give nice crunch and make the dish rich, so it would be better to have some almonds or cashews.

4.Is this pulao spicy?

No, it’s light and slightly sweet. If you want some spiciness then add chopped green chillies.

5.Can we use leftover rice?

Yes, you can use cooked rice also. Simply mix ripe pineapple and saffron with milk to make a quick version. It still tastes good but doesn’t smell like freshly baked.

If you have any further questions about this Pineapple Casserole Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

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