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.

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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