Ingredients:

• 6 cup – cooked Rice
• 4 tinned Pineapple slices
• 3 tbsp – cashew nuts, broken into pieces
• 2 tbsp – Ghee or oil
• 1/2 tsp – Shajeera
• 4 Cloves
• 4 Cardamom
• 2 pieces Cinnamon
• 1 tsp – black pepper corns, crushed
• salt to taste

Method:

1. Drain the pineapple slices from syrup and chop.
2. Heat the Ghee or oil in a non-stick Kadai or deep fry pan.
3. Add all the ingredients from Shahjeera to pepper corns.
4. Fry for few seconds.
5. Add cashew nuts and fry till they turn golden brown.
6. Add cooked rice and salt to taste.
7. Sprinkle with two tbsp of water.
8. Mix well and keep covered on a low flame till heated through.
9. Serve hot with Kurma.