Annanas Ka Muzzafar (Pineapple Layered Rice) Recipe
An Exotic Awadhi Dessert with Fragrant Saffron Rice and Sweet Pineapple Layers
Servings: 4
Cuisine: Awadhi
Course: Dessert
Diet: Eggetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Pineapple, chopped | 1 cup |
| Saffron strands | 2 strands |
| Paneer (Homemade Cottage Cheese), grated | 2 tablespoons |
| Cardamom (Elaichi) pods/seeds | 4 pods |
| Sugar | 1/2 cup |
| Raisins | 1 tablespoon |
| Cashew nuts, chopped | 8 pieces |
| Pistachios, chopped | 8 pieces |
| Badam (Almonds), chopped | 8 pieces |
| Salt | to taste |
| Ghee | for cooking |
Instructions
-
Prepare the Rice:
Begin by heating a pressure cooker over medium heat. Add a tablespoon of ghee and let it melt. Once the ghee is hot, add the cardamom pods and lightly toast them along with a small piece of cinnamon. Stir gently to release the aromas of the spices. -
Cook the Rice:
Add the basmati rice to the cooker and sauté it for a few seconds, allowing the rice to be coated with the ghee and spices. Pour in 2 cups of water, followed by 50 ml of water mixed with saffron strands. Season with a pinch of salt. Close the cooker and cook for two whistles, then let the pressure release naturally. -
Prepare the Sweet Syrup:
While the rice is cooking, heat a separate saucepan over low heat. Add the sugar, 1/4 cup of water, and a cinnamon pod. Stir constantly, mashing the mixture until it thickens into a smooth, syrupy consistency. -
Fry the Paneer and Nuts:
In another saucepan, heat some ghee and add the grated paneer. Stir-fry until it turns a light golden color. Add the chopped cashews, pistachios, almonds, and raisins, frying everything together until the nuts are toasted and the raisins plump up. -
Layer the Dessert:
Once the rice has finished cooking, carefully remove all the whole spices and set the rice aside. In a flat, ceramic serving dish, layer the chopped pineapple at the bottom. Then, gently spread the saffron rice over the pineapple, forming a thick, even layer. Continue layering until the dish is filled to the brim. -
Finish and Serve:
Top the rice with the golden brown paneer and nut mixture, spreading it evenly across the top. The rich ghee-fried paneer, crispy nuts, and juicy raisins will add a delightful crunch and sweetness to the soft, fragrant rice. Drizzle the thick syrup over the dessert to finish. -
Serving Suggestions:
Serve this Annanas Ka Muzzafar (Pineapple Layered Rice) as a decadent dessert with a traditional Awadhi meal. It pairs wonderfully with dishes like Awadhi Style Taheri, Awadhi Style Khatti Arbi Ka Salan, and Makhana Ka Raita for a complete feast.
Tips for the Perfect Annanas Ka Muzzafar:
- For a more intense saffron flavor, let the saffron strands soak in the warm water for a few minutes before adding them to the rice.
- Feel free to adjust the sweetness by adding more or less sugar to the syrup according to your taste.
- This dessert can be served warm or at room temperature, but it’s especially refreshing when served chilled on a warm day.
Enjoy this delightful Awadhi-inspired dessert that combines the tropical sweetness of pineapple with the richness of saffron rice and the crunch of toasted nuts. Perfect for special occasions, festive meals, or as a luxurious treat to end a meal!
