Biryani is always great for a Sunday brunch or a party. Hence, it is widely appreciated. It is also a symbol of feast and happiness for many. Serve with lot of love, 'raita' and papad. Both vegetarian and non vegetarians enjoy and widely appreciate it.Although, most people may say vegetarians do not enjoy the taste like meat lovers do. Pineapple biryani is one recipe all may enjoy equally.
Here is a recipe for lesser known vegetarian options.Some people find kathal or jackfruit revolting. I personally love it as it mimics meat a lot. Pineapple on other hand is easily available and can be more acceptable.This recipe is exotic as well as has great flavor and aroma. Pineapple Biryani is spicy yet sweet. However, not overtly sweet. Most people use either pineapple in yogurt 'raita' or caramelize it. Grilled pineapples and pineapple orange juice is great too.Helps up your vitamin C and keeps you hydrated.However, it gets a totally different texture here. I am sure you will enjoy making it for your family as much as we do.
I think mixing vegetables with rice makes for a great one pot meal. Definitely, recipe of vegetable khichdi, pulao and biryani was prepared to ensure everyone got a good nutrition. Also, all veggies got used and nothing got wasted.
What are 5 benefits that can come from eating pineapples?
- Pineapple is also a great source of vital nutrients like vitamin B1,B6, C and folates.
- It is anti-inflammatory.
- Helps healing after injury.
- Supports immunity.
- Helps cardio-vascular health.
However, many people may find it difficult to eat raw due to sharp edges.
Hence, making an one pot meal always helps.
Note: Pregnant women must avoid it.Also, please consult with your doctor prior usage In case of any allergies.
Equipment
- Mixing bowl
- heavy bottom pan with lid
- Food processor
Ingredients
For marination:
- pineapple pieces before peeled and diced
- coconut milk/ yogurt/curd
- red chilli powder
- turmeric powder
- garam masala powder
- salt
- ginger and green chillies (green chillies are optional, add if you like it spicy)
- chopped mint leaves
For Biryani
- oil
- cumin seeds
- black & green cardamom
- cloves
- Bay leaves
- onions finely sliced
- fresh cilantro,mint chopped
- saffron strands in 2 tablespoon warm milk/water
- ghee / oil
- basmati rice soaked in water for 30 mins
- Salt as per taste
Refer to recipe card for details
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How to make pineapple biryani?
In summary, the pineapple pieces need to be marinated with coconut milk and spices for few hours. Then cook them with whole spices and onions, add semi cooked rice on top and cook on slow cook/low flame.
- Chop the pineapple pieces in small pieces
- Add the spices and chopped mint leaves
3. Add coconut milk to the pineapple pieces.
4. marinate the pineapple.Keep it in the fridge for 4 hours/overnight.
5. Heat a pan/instant pot with heavy bottom and add 2-3 tbsp. oil. Add the whole spices with cumin seeds.
6. Add Onion with ginger and chillies with little salt.let it cook on medium flame until golden brown.
7. Add the marinated pineapple pieces. Cook for 10 mins.
8. Now, add the chopped coriander and mint.
9. Meanwhile, heat a pot with good 5-6 cups of water and salt. Once its is boiling, add rice and let it cook for 7-8 minutes(or until its around 70% cooked).
10. Once the pineapple is partially cooked(70%), start taking out the rice and stack it in the biryani pan.
11. Spread the saffron mix using a spoon on top of the rice.
12. Add fried onions on top.Cover the instant pot and use the slow cook option on 'Low' mode for 15 minutes.Open the lid after 15 minutes and serve Biryani.
In case you are using a pot (not an instant pot),cover and cook on the lowest flame for 5 mins and then move the pan to cook at different places for 5 minutes at least 2-3 times i.e cook for 15-20 minutes at lowest flames, changing the position every 5 minutes. Turn off the heat, let the pan be covered for 15 minutes. Remove the lid and slowly mix the rice and pineapple pieces, serve warm.
Pineapple Biryani recipe
Equipment
- Mixing bowl
- heavy bottom pan with lid
- Food processor
Ingredients
For marination:
- 500 gm pineapple pieces
- ¾ cup coconut milk can use yogurt if not vegan
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 1 tablespoon ginger
- 1 tablespoon green chillies
For Biryani
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 2 big cardamom
- 2 small cardamom
- 2 cloves
- 4-5 whole pepper
- 2 large onions finely sliced
- ½ cup mint chopped
- ½ cup coriander chopped
- 7-8 saffron strands in 2 tablespoon warm milk/water
- 2 cups basmati rice soaked in water for 30 mins
- Salt as per taste
Instructions
- Chop the pineapple pieces in small pieces,Add the spices and chopped mint leaves
- Add coconut milk to the pineapple pieces,Mix the coconut milk with spices and marinate the pineapple.Keep it in the fridge for 4 hours/overnight.
- Heat a pan/instant pot with heavy bottom and add 2-3 tbsp. oil. Add the whole spices with cumin seeds.Add Onion with little salt.let it cook on medium flame until golden brown.
- Add the marinated pineapple pieces. Cook for 10 mins. Now, add the chopped coriander and mint.
- Meanwhile, heat a pot with good 5-6 cups of water and salt. Once its is boiling, add rice and let it cook for 7-8 minutes(or until its around 70% cooked).Once the pineapple is partially cooked(70%), start taking out the rice and stack it in the biryani pan.
- Spread the saffron mix using a spoon on top of the rice.
- Add fried onions on top.Cover the instant pot and use the slow cook option on 'Low' mode for 15 minutes.Open the lid after 15 minutes and serve Biryani.
- In case you are using a pot (not an instant pot),cover and cook on the lowest flame for 5 mins and then move the pan to cook at different places for 5 minutes at least 2-3 times i.e cook for 15-20 minutes at lowest flames, changing the position every 5 minutes. Turn off the heat, let the pan be covered for 15 minutes. Remove the lid and slowly mix the rice and pineapple pieces, serve warm.
FAQ
Basmati rice.
You need to steam it more. If rice is undercooked, add ½ cup water and let it simmer.
It will make your dish sticky.
Substitution & Variation
You can substitute pineapple with jackfruit or mock meat of your choice. You can also make a patra biryani by marinating patra rolls.You can make this in instant pot, casserole or a deep pan of your choice.
Storage
It stays for 3-4 days in refrigerator. You can also freeze it for longer time in an airtight plastic container. However, taste might change after 2 days.
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