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

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Pineapple (पाइनेपल/अनानास)

Cuisine : Fusion

Course : Rice

Pineapple And Rice Jubilee
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Pineapple And Rice Jubilee checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Orange Caramel Risotto, Hyderabadi Biryani, Burnt Ginger Rice, Hyderabadi Chicken Biryani.

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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 : Moderate

Taste : Mild

Ingredients for Pineapple And Rice Jubilee Recipe

  • Basmati Rice chopped 4

  • Pineapple 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.