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• 1 kg basmati rice, washed
• 3 cups pineapple, chopped
• 3 pieces cinnamon sticks
• 4 cardamoms
• 2 cloves
• Quarter cup raisins
• Quarter cup pistachio, finely sliced
• Quarter cup almond, finely sliced
• Half cup khoya
• 1 cup ghee
• 2 cup sugar
• Food color or saffron, a pinch
Method:
1. Boil 16 cup of water with food color or saffron. Add rice to boiling water.
2. When the rice is parboiled, drain.
3. Spread it on a big tray and let it cool.
4. Cook together sugar with ½ cup of water, cardamom, cinnamon and cloves in a saucepan.
5. When the sugar melts, add pineapple and ghee.
6. Cook for seven minutes.
7. Add boiled rice and cook it until water dries.
8. Spread the rice in an ovenproof dish and place it in an oven at low heat for 15 minutes.
9. Garnish with khoya, raisin, pistachio and almond.
