Recipe: Pineapple and Cashew BiryaniDescription: A delightful blend of sweet pineapple chunks, rich roasted cashews, and aromatic basmati rice, spiced with cinnamon, cloves, and bay leaves for a mild yet flavorful biryani experience.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 2 cups basmati rice, 2 tablespoons ghee, 1 piece cinnamon, 3 pieces cloves, 2 leaves bay leaves, 1 large onion, 1 tablespoon ginger-garlic paste, 0.5 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 1 cup pineapple, 0.5 cup green peas, 4 cups water, 1 teaspoon salt, 0.5 cup cashews, 0.25 cup cilantro, 0.25 cup mint leavesInstructions: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 15 minutes, then drain. In a large pot, heat the ghee over medium heat. Add the cinnamon, cloves, and bay leaves, and sauté until fragrant, about 1 minute. Add the sliced onions and cook until golden brown. Stir in the ginger-garlic paste and sauté for another 2 minutes. Add the turmeric powder and cumin powder, cooking for 1 minute. Add the pineapple chunks and green peas to the pot, sautéing for 3 minutes until the pineapples begin to caramelize slightly. Stir in the soaked basmati rice, ensuring it is well coated with the spices. Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. In a small pan, dry roast the cashews until golden and add them to the cooked biryani. Gently fluff the rice with a fork, mixing in the chopped cilantro and mint leaves. Adjust salt to taste. Serve the biryani hot, garnished with additional cashews if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, Vegetarian, Rice, Main CourseThis Pineapple and Cashew Biryani recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.