Soak saffron in a tbsp of warm milk, Set aside.
Soak basmati rice in water for atleast 20mins, Set aside.
After 20mins, drain water from the rice add saffron milk along with spices. Add water.
Pressure cook for 3 whistles or until rice is done. Switch off, let the pressure release bu itself. Slowly open and fluff it up with a fork. Add ghee.
Add required salt, mix well and set aside. Take pineapple in a pan, add sugar and cook covered for 10mins.
When it becomes a bit soft, switch off. Add a tsp of ghee toast almonds, then tutti frutti. Set aside.
Heat oil in a pan – add jeera, let it crackle then add onion fry till transparent then add cooked saffron rice.
Now add pineapple, tutti frutti, almonds and toss it well.
Your Pineapple pulao is ready to be served.