How to make Pineapple And Rice Jubilee Recipe - Dum cooked rice with pineapple and dry fruits.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pineapple slice ( पाइनेपल स्लाइस ) , Basmati rice ( बासमती चावल )

Cuisine : Hyderabadi

Course : Rice

Pineapple And Rice Jubilee

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Rice recipes like Bajre ke Masaledar Pulao, Yakhni Pulao, Burnt Ginger Rice, Chicken Pulao. Or try out these recipes from Hyderabadi Cuisine like Vegetable Seekh Kabab, Masoor Dal Keema, Dum ki Machli, Hariyali Kabab.

Pineapple And Rice Jubilee Recipe Card

Pineapple And Rice Jubilee
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Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Pineapple And Rice Jubilee

  • Pineapple slice chopped 4

  • Basmati rice soaked 1 1/2 cups

  • Saffron (kesar) a few strands

  • Ghee 1/4 cup

  • Khoya/mawa grated 1 cup

  • Cloves 4

  • Green cardamoms 4

  • Sugar 2 cups

  • Raisins 1 tablespoon

  • Cashewnuts chopped 8

  • Pistachios chopped 8

  • Almonds chopped 8

  • Silver warq for garnishing

Method

Step 1

Drain soaked rice and boil in four cups of water with saffron till three-fourths done. Drain and keep aside. Heat two tablespoons of ghee in a non stick pan and sauté khoya lightly.

Step 2

Heat remaining ghee in another non stick pan. Add cloves and green cardamoms and sauté for a few seconds. Spread a layer of rice, top with a few pineapple pieces and a little sugar.

Step 3

Repeat these layers till all the ingredients are used up, ending with a layer of rice. Cover the pan and cook on low heat on dum on a tawa for about forty-five minutes to one hour.

Step 4

When cooked sprinkle khoya. Decorate with raisins, cashewnuts, pistachios, almonds and silver varq. Serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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