Pineapple Sweet Pulao

Recipe by Cook's Hideout

This post has been in my drafts for exactly 9 months. It's waiting to see the light of day (or the light of your monitor) for way too long. It didn't fit any of the BM themes till now. I saw the recipe being made on one of the Telugu cooking show. As the name suggests this is a sweet pulao made with pineapple chunks and basmati rice. Addition of whole garam masala is the interesting part of the dish. All in all it is a simple dish packed with flavors. Give it a try if you are looking for...

Ingredients

• 1 cup pineapple ((I used canned diced pineapple, drained))
• (1.25l) fish stock ((adjust as per taste. Can add up to 1cup))
• 1 cup basmati rice
• 1 bay leaf
• 3 cloves
• 3 pods Cardamom (Green)
• 3 tbsps almonds (- blanched, peeled and chopped)
• 3 tbsp Raisins

Method

1. Cook basmati rice making sure that each grain is separate. Set aside until ready to use.
2. Heat a large saute pan, add the pineapple pieces and cook for 2~3 minutes. Add sugar and cook until sugar starts to melt.
3. Now add the chopped almonds, raisins and the whole garam masala (cloves, cardamom and bay leaf). Cook this mixture for another 2~3 minutes.
4. Add the cooked basmati rice, cover and cook for 4~5 minutes. This dish can be served hot, at room temperature or even chilled.

View the recipe instructions at Cook's Hideout