Pineapple Pullao

 2 cups rice

2 fresh pineapples or one large tin pineapple bits

2 cups sugar

Half cup ghee

1 table spoon powdered garam masala

A few almonds

Half table spoon (soaked in half cup warm milk)

Clean and cut the pineapple into small pieces, and sprinkle with the sugar. Cook on a low flame with half cup water till the water and sugar form thick syrup.

If tined pineapple is used, take one cup of the sugar and add to the syrup from the tin and cook till thin (without the pineapple pieces).

Fry the garam masala in ghee. Add the washed rice and stir a few minutes. Add boiling water up to one inch above the rice, and salt to taste. Cook for about 20 minutes. Stir in the pineapple and syrup.

Grind the almonds and add to the saffron and milk. Sprinkle over the rice.

Place over a low flame for a few minutes. Stir and serve.