(A dessert of spring festivities- pearls of basmati perfectly blended with pineapple ,dry fruits & saffron cooked on Dum served piping hot -with a crown of pineapples )
One cup basmati rice.
One and a half tsp saffron.
Two cups sugar.
One cup pineapple juice.
2 TBS lemon juice.
5 green cardamom.
5 drops yellow food colour.
5 fresh pineapple rings, chunk cut.
Quarter cup ghee.
1. Rinse and soak the rice for 2 hours. Drain.
2. Soak the saffron in two tbsp warm water.
3. Boil sugar with half a cup water, pineapple and lemon juices; stir until the syrup becomes thick. Reserve.
4. Heat four cups water in a pot with the cloves, cardamom pods and yellow food coloring added. Boil fiercely for five minutes, skim out the spices with a kafgir, and add the rice. Cook till puffy and half way done. Drain.
5. Heat the syrup over low heat to boiling, add the rice, mix well and remove from the fire when heated through, whereupon stir in the pineapple chunks and the saffron water.
6. Transfer the rice mixture to a shallow casserole, place the lid on tight and set the casserole in the oven at 300 degrees for half an hour.
7. Melt the ghee and pour it in a circular motion all over the rice.
1: Muzaffar means yellowed. Which, thanks to liberal use of both FLAVOR AND COLOR imparting SAFFRON, it will indeed be.
2: This dish can also be done with mango (Aam Ka Muzaffar) or even jackfruit (Kathal Ka Muzaffar).
(Courtesy : Executive Chef Aman Tandon at ThePrideHotels Ahmedabad)