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Ingredients:
• 1 cup – Basmati/raw/boiled Rice
• 1 cup – pineapple, chopped (1 x 1.5 cm) (you might need 3 round slices for 1 cup – peel the skin and remove the thorns)
• 1.5 tbsp – Onion, chopped or 1/4 of a small Onion
• 5 – Green chillies
• 1/2 tsp – ginger, chopped
• Salt to taste
• 2 tbsp – oil
• Mustard seeds, a pinch
• Cumin, a pinch
• Asafoetida/hing, a pinch
• Turmeric powder, 3 pinches
• 4 – Curry leaves
Method:
- Boil the rice in a rice cooker/pressure cooker until it is 90% done (usually 2 or 3 whistles in a pressure cooker). You will need 8-10 cups of water to cook the rice.
- Drain the water using a strainer/sieve/conventional method.
- In a pan, add oil.
- When it is hot, add mustard seeds and let them splutter.
- Add cumin seeds, hing, curry leaves, green chillies and turmeric powder and saute for a few seconds.
- Add chopped onions and saute for 2 minutes on a medium flame.
- Add pineapple, 1 tbsp of water and cook for 5 minutes on a low flame.
- Crush the pineapple slightly as you cook.
- Add at least 2 cups of boiled rice and mix it with sauce (just like how you make lemon rice or puliyogare).
- Let it stay for a while and then serve.
- This allows the rice to absorb the flavour of pineapple.
- Recipe courtesy: Food for 7 Stages of Life