This evening, my eyes fell on the shrink wrapped pineapple from last week, which has been imploring to get used.
Since its been sitting in the fridge for a few days, it wasn’t as sweet, and I sliced it into slabs and threw it in a flat pan on medium heat to concentrate the sugars. Come dinner time, Shankari who has been having a bad day with her bad back wanted some rice and yogurt ( I think she wanted to keep it simple for me, as I have been having a busy day at work)
Shankari got her rice, but that plain rice did not seem as appealing to me, gosh my folks would be surprised at how my tastes have changed or as they say in Tamil, his tongue has gotten too long. And all these pineapple chunks were calling me Shankari tasted it, and liked it so much that she wanted a plateful which polished off without problem.
Pineapple : 2 cups chopped into 1 inch cubes
Steamed rice – 2 cups ( We use left over rice, and this recipe worked equally well with jasmine and basmati rice)
Cardamom – 4 whole pods
Butter – 2 tsp
cayenne – 1/2 tsp
garam masala – 1/2 tsp
Salt to taste
Heat butter in a pan, and add cardamom pods in it.
Saute for a minute, and add the steamed rice.
To this add cayenne, garam masala, and salt to taste.
Grill the pineapple on a flat pan, on medium heat until it slightly browns. Add pineapple to rice and cook for 2-3 minutes.
Check for seasonings and serve warm.
This post has been in my drafts for the past 5 weeks, and I have made this dish 3 times by popular demand and finally got the pictures after we made this dish again today.