04 June 2014,11:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
2 hour

Preparation Method :

  • Preheat the oven to 160°C/325°F/Cas Mark 3. Soak the pounded saffron in the hot milk.
  • Wash the rice in several changes of cold water, then leave to drain in a colander.
  • Peel the pineapple. Cut the flesh into bite- sized pieces.
  • Melt the ghee in a large, heavy-based frying pan over a low heat.
  • Add the pineapple, sprinkle with sugar and increase the heat to high. Cook, stirring for 5 minutes, then remove from the heat.
  • Melt the remaining ghee in a heavy-based saucepan over a low heat. Add the cardamom pods, cloves and cinnamon stick and cook, stirring, for 30 seconds.
  • Add the rice, increase the heat slightly and cook, stirring, for 3 minutes. Add the saffron and milk and the warm water, bring to the boil and boil for 2 minutes, then reduce the heat to low.
  • Cook, uncovered, for 3 minutes, until the surface liquid has been absorbed by the grains. Remove from the heat.
  • Brush the sides and the base of a lidded ovenproof dish with a little butter and add one-third of the rice.
  • Top with one-third of the raisins, followed by one-third of the pineapple pieces. Sprinkle over one-third of the remaining sugar evenly.
  • Repeat this process twice more, ensuring that you finish with a layer of raisins, pineapple and sugar.
  • Soak a piece of greaseproof paper, crumple it, then place loosely over the top layer of fruit and sugar.
  • Cover with a piece of foil and seal the edges by pressing it round the entire rim.
  • Put the lid on and bake in the centre of the preheated oven for 40 minutes. Turn off the oven and leave the rice to stand inside for 15 minutes.
  • Serve hot or cold, decorated with the flaked almonds and serve hot or cold with cream.



  • Pinch of saffron threads, pounded
  • 4 tablespoon hot milk
  • 250 grams basmati rice
  • 1 fresh pineapple
  • 100 grams ghee
  • 250 grams caster sugar
  • 6 green cardamom pods, bruised
  • 6 cloves
  • 1 -inch pieces cinnamon stick
  • Cooking Oil, for brushing
  • 100 grams seedless raisins
  • 50 grams toasted flaked almonds, to decorate

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