Take 1 cup of basmati rice, rinse and soak for half an hour.
Take 1 cup of pineapple juice in a saucepan with 1/4th teaspoon of salt, and 1 cup of water. Bring to boil.
Cook the rice in pineapple water upto 90% done.
Drain the 90% done rice to a colander.
Heat 1 tablespoon ghee to a heavy bottomed saucepan and fry some dry fruits and raisins. Transfer to a dish.
In the same pan add in 1 more tablespoon of ghee and temper 2-3 cloves, 1 cardamom and a small piece of cinnamon.
Add in 1/2 cup of pineapple juice and 2 tablespoon of sugar.
Stir well to dissolve the sugar completely.
Add in the pineapple chunks and mix well to the juice.
Cook for 5-6 minutes so that pineapples become soft.
Soak some saffron strands with 2 tablespoons of warm milk.
Now add in the cooked rice over the pineapple pieces.
Sprinkle the saffron soaked milk over the rice.
Keep flame in low heat, stir gently.
Also add in 3-4 drops of kewra water and cover with a lid. Cook in low heat for about 10 minutes.
After 10 minutes remove from heat, add in the fried nuts and give a gentle stir. Aromat pineapple zarda is ready now.
Transfer to serving dish and serve at room temperature.
