My cousin’s wedding was celebrated very grandly with an extravagant feast. I had Pineapple Rice for the first time in her wedding. When I tasted it I couldn’t really find out what I was eating though the taste was very familiar to me. It was very different but it tasted awesome. I took my uncle’s help to find out what was that. He said its Pineapple rice. It all happened an year and half back.
- Pineapple (Cut it in small cubes) – 3/4 cup
- Pineapple Juice – 8 tbsp
- Medium sized Onion (Sliced) – 1/2
- Green chilli – 3 for Spicy / 2 for Medium Spice / 1 for Mild Spice
- Turmeric Powder – 1 pinch
- Garam Masala – 1/8 tsp [optional]
- Cloves – 3
- Cinnamon Stick – 1 (small in size)
- Cumin seeds – 1/8 tsp
- Basmati Rice (90% Cooked) – 1 1/2 cup
- Oil – 1 3/4 tbsp
- Salt to taste
- Cilantro leaves (chopped) – 1/2 tsp
- Badam (Sliced) – 2
- Heat oil in a pan/skillet 0n a Medium flame. Add cumin seeds, cloves and cinnamon stick. Fry it for 15-20 seconds.
- Add half portion of cut onions and fry it until golden brown.
- Add a pinch of turmeric powder.
- Add green chillies and pineapple pieces. Fry it for 30-40 seconds. Now add the pineapple juice and mix it well. I prepared the juice at home.
- After 30 seconds, add garam masala and salt. Mix it and the sauce is ready.
- Now add rice and mix it with the sauce on a low flame ensuring that rice does not stick to the pan. Also take care not to break the rice while mixing. Remove it from flame.
- In another kadai, add 1/4 cup of oil. After 1 minute add the other portion of onion and fry it until golden brown. Add it to the pineapple rice and mix it well. You can keep a part of it for garnishing. Fried onions gives a great flavor to the rice.
- Garnish it with cilantro leaves and badam slices.
- Cut pineapple into small cubes ( 2 x 2 cm). Smaller the better as it blends well with the rice.
- You can even replace the whole garam masalas with 1/2 tsp each of urad dhal and channa dhal. It gives a different flavor alltogether.
- Use home made pineapple juice.
I would like to send this recipe to “Rice Mela” Blog Event hosted by Srivalli of Cooking4AllSeasons.