Fresh pineapple 1/2 or
1 small tin pineapple pieces
Basmathi rice 1 cup
Sugar - 1/2 cup
Ghee - 3 Tbl. sps.
Cardamom powder - a pinch
raisins - 10
Saffron - little dissolved in warm milk
or
Saffron essence - few drops Fresh cream - 2 Tbl. sps.

Cut pineapple into very small pieces. Sprinkle sugar and cook in
low flame with very little water. When the pieces become soft
remove from fire. If tinned pine apple is used, drain the syrup
separately. Cut pine apple rings into small pieces. Reduce sugar
as per taste. Dissolve sugar in the syrup itself and heat till it
becomes thick syrup, (honey like)

Wash rice. Do not soak. Heat half a tsp. of ghee and fry for one
or two minutes. Cook in 2 to 2 1/2 cups of boiling water in
reduced flame. Cover and cook till water evaporates, (keep under
dhum if necessary). Add a pinch of salt and stir in sugar syrup
and pine apple pieces, Soak almonds in warm water, peel skin and
grind into paste with cashewnuts.

Add ground mixture, saffron and fresh cream to the pulav. Mix
half of the ghee. When moisture is absorbed completely, remove
from fire. Add yellow colour if necessary. Sprinkle cardamom
powder, pour rest of the melted ghee and mix well.