Make Ananas Ka Muzaffar with Chef Aman Tandon

Preparation Time: 55 Minutes
Serving: 8 People


  • One Cup Basmati Rice.
  • One And A Half Tsp Saffron.
  • Two Cups Sugar.  Or To Taste
  • One Cup Pineapple Juice.
  • 1 TBS Lemon Juice.
  • 5 Cloves.
  • 5 Green Cardamom.
  • 5 Fresh Pineapple Rings, Chunk Cut.
  • Quarter Cup Ghee.
  • 2 Tbsp Assorted Slivered Dry Fruits
  • 2 Tbsp Sweet Mava


  1. Rinse and soak the rice for 2 hours. Drain.
  2. Soak the saffron in two TBS 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 saffron dissolved to extract flavours and yellow colour. Boil for five minutes, skim out the spices with a kafgir, and add the rice.
  5. Cook till puffy and half way done. Drain.
  6. 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.
  7. 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.
  8. Melt the ghee and pour it in a circular motion all over the rice.
  9. Garnish  well with slivered dry fruits, grated.


Muzaffar means yellowed. Which allows a liberal use of both Flavor and Color Imparting Saffron, it will indeed be a dessert of it’s own kind with both sweetness and a tingling after taste of the citrus juices .

This dish can also be done with mango (Aam Ka Muzaffar) or even jackfruit (Kathal Ka Muzaffar).

Hope your friends or family will like Friends Ananas Ka Muzaffar made by you! Stay tuned for more recipes from our chef.

Cook It Up is a weekly cooking column. Recipes being posted in the column is crafted by Gujarat’s Number 1 Chef, Aman Tandon. Column is being published on every Tuesday. Follow to read more articles from this column.

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Chef Aman Tandon
Chef Aman Tandon is the Regional Executive Chef at The Pride group of Hotels, Ahmedabad wherein he oversees the complete management of three F&B outlets – Cafetreat, Casablanca and Posh. His distinct creative culinary style have been appreciated by Hollywood and Bollywood stars, International Cricketers, Olympians, Politicians and industrialists. At, he write a weekly cooking column- Cook It Up.

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Make Ananas Ka Muzaffar with Chef Aman Tandon

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