Pineapple Biryani

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
• yogurt/curd
• turmeric
• red chilli powder
• salt
• ginger,garlic and green chillies

For Biryani

• oil
• cumin seeds
• black & green cardamom crushed
• ginger,garlic and green chillies
• cloves crushed
• onions finely sliced
• fresh cilantro,mint chopped
•  turmeric
•  red chilli powder
• garam masala powder
• saffron strands in 2 tablespoon warm milk/water
• ghee 
• basmati rice soaked in water for 30 mins
• coconut milk
• Salt as per taste

Refer to recipe card for details

Instructions

• Mix the curd with spices and marinate the pineapple.
• Keep it in the fridge for 4 hours/overnight.
• Slice the onions.
• Heat a pan with heavy bottom and add 2-3 tbsp. oil. Add the whole spices with cumin seeds.
• Add Onion with ginger ,garlic and chillies 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 with remaining spice powders and salt.

• Add half of coconut milk and let it cook. Mix well.
• 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 ghee and saffron milk using a spoon on top of the rice.
• Add remaining coconut milk on top of rice, this will help pineapple to be more moist.
• Cover the biryani pan/pot with a lid and add some heavy item(like 1kg flour/pressure cooker etc) on the lid.This will help you give the dum.Let it 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.
   

Related links

• Paneer Biryani-Cottage cheese Biryani
• Vegan Kale smoothie | Kale pineapple smoothie
• Jackfruit Biryani
• Easy Paneer Tikka Recipe | Grilled cottage cheese
• Matar Paneer (In pressure cooker)

FAQ

Substitution

You can substitute pineapple with jackfruit or mock meat of your choice. You can also make a patra biryani by marinating patra rolls.

Variation

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.

Print Recipe

4.67 from 3 votes

Pineapple Biryani recipe

Pineapple biryani is a slightly sweet and sour biryani.Great way of citrus intake when in season.

Prep Time4 hours hrs

Cook Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: annanas biryani, meatless biryani, pineapple biryani

Servings: 4

Author: bhavana bhatia

Equipment

• Mixing bowl
• heavy bottom pan with lid
• Food processor

Ingredients

For marination:

• 500 gm pineapple pieces before peeled and diced
• ½ cup yogurt/curd
• ½ teaspoon turmeric
• ½ teaspoon red chilli powder
• ½ teaspoon salt
• 1 teaspoon each ginger,garlic and green chillies

For Biryani

• 3 tablespoon oil
• 1 teaspoon cumin seeds
• 1 big cardamom crushed
• 2 small cardamom crushed
• 1 teaspoon each ginger,garlic and green chillies
• 2 cloves crushed
• 2 -3 large onions finely sliced
• ½ cup each fresh coriander,mint chopped
• ½ teaspoon turmeric
• 1 teaspoon red chilli powder
• 2 teaspoon garam masala powder
• 7-8 saffron strands in 2 tablespoon warm milk/water
• 2 tablespoon ghee optional
• 2 cups basmati rice soaked in water for 30 mins
• 100 ml coconut milk
• Salt as per taste

Instructions

• Mix the curd with spices and marinate the pineapple. Keep it in the fridge for 4 hours/overnight.
• Heat a pan with heavy bottom and add 2-3 tablespoon oil.
• Add the whole spices with cumin seeds.
• Add Onion with ginger,garlic and chillies with little salt,let it cook on medium flame until golden brown.
• Add the pineapple pieces with the curd mix.Cook for 10 mins.
• Add the chopped coriander and mint with remaining spice powders and salt.
• Add half of coconut milk and let it cook.
• 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 ghee and saffron milk using a spoon on top of the rice.
• Add remaining coconut milk on top of rice,this will help pineapple to be more moist.
• Cover the biryani pan/pot with a lid and add some heavy item(like 1kg flour/pressure cooker etc) on the lid.This will help you give the dum.
• Let it 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..

Food safety

• Never leave cooking food unattended
• Always reheat your leftover food.
• If it tastes rancid or smells off, discard immediately.