Fresh pineapple 1/2 or
1 small tin pineapple pieces
Basmathi rice 1 cup
Sugar - 1/2 cup
Ghee - 3 Tbl. sps.
Cardamom powder - a pinch
raisins - 10
Saffron - little dissolved in warm milk
Saffron essence - few drops Fresh cream - 2 Tbl. sps.
Cut pineapple into very small pieces. Sprinkle sugar and cook in low flame with very little water. When the pieces become soft remove from fire. If tinned pine apple is used, drain the syrup separately. Cut pine apple rings into small pieces. Reduce sugar as per taste. Dissolve sugar in the syrup itself and heat till it becomes thick syrup, (honey like)
Wash rice. Do not soak. Heat half a tsp. of ghee and fry for one or two minutes. Cook in 2 to 2 1/2 cups of boiling water in reduced flame. Cover and cook till water evaporates, (keep under dhum if necessary). Add a pinch of salt and stir in sugar syrup and pine apple pieces, Soak almonds in warm water, peel skin and grind into paste with cashewnuts.
Add ground mixture, saffron and fresh cream to the pulav. Mix half of the ghee. When moisture is absorbed completely, remove from fire. Add yellow colour if necessary. Sprinkle cardamom powder, pour rest of the melted ghee and mix well.