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

How to Make Pineapple rice

• 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