1. Drain the pineapple slices from syrup and chop.
2. Heat the ghee or oil in a non stick kadai or deep fry pan.
3. Add all the ingredients from shajeera to pepper corns.
4. Fry for few seconds.
5. Add cashew nuts and fry till they turn golden brown.
6. Add cooked rice and salt to taste.
7. Sprinkle with two Tbsp of water.
8. Mix well and keep covered on a low flame till heated through.
9. Serve hot with kurma.

Serves: 4 to 6