PREPARATION

1. In a bowl, add 250 grams rice, 500 milliliters water and soak for 30 minutes.
2. In a small bowl, add 45 milliliters warm water, 1/4 teaspoon saffron and mix it well.
3. Soak for 15 - 20 minutes.
4. Heat 1 1/2 tablespoons ghee in a skillet, add 4 pods cardamom, 4 pods cloves, 1 bay leaf and stir for 1 - 2 minutes.
5. Then, add 20 grams almonds, 20 grams cashews, 20 grams raisins and roast for 3 - 5 minutes on medium heat.
6. Now, add the soaked rice and mix it well.
7. Add the soaked saffron water, 1/4 teaspoon organic food color and mix it well.
8. Add 300 milliliters water, 1/8 teaspoon salt and mix it again.
9. Cover it with lid and cook for about 10 minutes on medium heat.
10. Open the lid and remove it from heat.
11. Heat 2 tablespoons ghee in a heavy skillet, add 240 grams pineapple and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Then, add the cooked rice in it and spread it evenly.
14. Add 30 milliliters pineapple syrup, 100 grams khoa, 100 grams sugar and spread it evenly.
15. Cover it with lid and cook for about 5 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.