Pineapple Pilau

Name: Pineapple Pilau
Cuisine: British
Ingredients: 50 g / 2 oz / ⅓ cup toasted cashew nuts for garnish; 50 g / 2 oz / ¼ cup granulated sugar; 100 ml / 3 ½ fl oz / ½ cup of water; 1-2 pinches / 20-60 saffron strands; 2 tbsp hot water; 225 g / 8 oz / 1 cup basmati rice; large knob of ginger, peeled & chopped (10 g / ⅓ oz); juice ½ lemon plus extra if needed; 200 g / 7 oz / 1 ¼ cups fresh pineapple pieces (prepared weight); 2 cloves; 5-8 cm cinnamon stick; 1 ½ tsp coriander seeds; 1 tsp cumin seeds; 50-100 g / 2-4 oz / ¼ to ½ cup ghee; 300-400 ml / 10-13 ½ fl oz / 1¼-1½ cups boiling water; 2 cardamom pods; 1 ½ tsp salt

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from a recipe by Mrs I. R. Dey in Indian Cookery and Confectionery, 1920.

Ingredients

1-2 pinches / 20-60 saffron strands
2 tbsp hot water

Asia
Europe
India
United Kingdom
Main course
Gluten-free
Vegetarian

Method

Infuse the saffron in the hot water
Place the the sugar in a pan with 100 ml / 3 ½ fl oz / half a cup of water and the lemon juice. Heat gently at first to dissolve the sugar then bring up to boiling point. Add the pineapple then simmer for 5-10 minutes or until the pineapple softens (it shouldn’t be mushy). Drain but reserve the syrup and set