Pineapple Pulao
Satisfy your Iftar cravings with this nutritious Pineapple Pulao!
Ingredients
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1/2 cup (100g) basmati rice
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1 tbsp olive oil
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A pinch of saffron soaked in 1 tbsp milk
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1 tbsp cashew nuts or skinless almonds and a few cashew nuts, for garnish
Steps to Sunshine!
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Drain off the juice from the canned pineapple into a separate bowl and chop the fruit. Transfer the pineapple to a saucepan and add approx. 1/4 cup of water and cook till the pieces soften. Turn off the heat and keep aside.
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Wash the rice but do not soak it. Soak the saffron in a little warm milk and keep aside.
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Grind the cashew nuts to a fine paste using a little water. For garnishing, fry the remaining cashew nuts in some olive oil and keep aside.
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Heat half the olive oil in a heavy based pan and fry the washed rice for 2-3 minutes. Then add the pineapple juice and a pinch of salt. Bring the mixture to a rolling boil. Cover the pan, reduce the heat to simmer and let the rice cook for 5 minutes. Then turn off the heat and let the rice cook for another 15 minutes.
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When the rice is done, add the cooked pineapple and its juice 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 olive oil and let the rice absorb it all. Turn off the heat.
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Garnish with the fried cashew nuts and serve hot and enjoy!
