Pineapple Pulao- A very healthy Delicious Mildly spiced pilaf made with chopped pineapple and bell peppers
Pineapple Pulao is a delicious fruity flavored pulao. It is very mild yet flavourful.The ingredients are very simple and easily available at home. This delicious pulao can be served as a main course dish and a good option for party menu and lunch box recipe. you don’t need many side dishes with this pulao, goes well with some fries, dahi and chutney.
To make this pulao you can either use tinned pineapple or use fresh pineapples, both work fine. Personally I prefer using tinned pineapple to make this as they are more sweeter and softer then the fresh ones. Addition of coloured capsicum gives a nice colour and flavour to the pulao, you can use whichever capsicum you have. The more colours you add , the more vibrant and colourful it will look. Do try this easy and delicious pulao once.
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Pineapple Pulao
Pineapple Pulao- A very healthy Delicious Mildly spiced pilaf made with chopped pineapple and bell peppers
Servings: 4 person
Ingredients
- 1 cup Rice/chawal
- 5 slice Pineapple / Annanas
- 1 cup Red bell pepper /Shimla mirch chopped
- 1 cup Green bell pepper /shimla mirch chopped
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1.5 tsp Cumin Seeds / Sabut Jeera
- 1.5 tsp Chili flakes /Kuti hui laal mirch
- 4 tbsp Ghee or cooking oil
- to taste Salt / Namak
- 1 tsp Sugar / Chini
- 1 tsp Lemon Juice / Nimbu Ka Ras
Instructions
- Wash and soak rice the for 20 minutes and then drain the water
- Chop pineapple slices in small pieces(you can either use tinned or fresh) and chop capsicum in cubes
- Heat oil or ghee in a pan(you can use mix both if you prefer) add cumin and chopped green chillies,stir,then add capsicum , ,stir for few seconds.
- .Add rice ,pineapple ,salt and chilli flakes.saute for few seconds.
- Then add sugar, lemon juice and 2 cup water, ( you can use half cup pineapple juice from the tin , if using canned pineapple)
- Give it a boil and then cover and cook on slow flame for 10 minutes or till cooked completely
- Keep covered for 10 minutes and then fluff using a fork.
- Serve hot with any curry ,curd or mint yogurt chutney.