Skip to main content
Epicurious
Cookbooks

Tomato Pullao

A delicious pilaf that may be served with most Indian meals.

Recipe information

  • Yield

    serves 6

Ingredients

2 cups basmati rice
1 pound tomatoes, coarsely chopped
About 1 cup chicken stock, if needed
2 tablespoons olive or canola oil
10 whole black peppercorns
5 whole cloves
One 2–3-inch cinnamon stick
2 bay leaves
1 medium onion, cut into fine half rings
1 1/2 teaspoons salt

Preparation

  1. Step 1

    Put the rice in a bowl. Cover with cold water, stirring the rice gently. Pour out the dirty water. Do this 4–5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer will not hurt). Drain and leave in a sieve set over a bowl to drain some more.

    Step 2

    Put the tomatoes in a blender and liquidize completely. Strain and pour into a measuring jug. Add enough chicken stock or water to make 2 2/3 cups.

    Step 3

    Preheat oven to 325°F.

    Step 4

    Pour the oil into a heavy pan and set over medium-high heat. When hot, put in the peppercorns, cloves, cinnamon, and bay leaves. Stir a few times and add the onions. Stir and fry until they turn a reddish color. Add the drained rice. Stir very gently from the bottom for 1 minute. Now add the tomato liquid and salt. Stir and bring to a boil. Cover tightly, first with foil, crimping the edges, and then with the lid. Place in the oven and bake 30 minutes.

Image may contain: Human, Person, Madhur Jaffrey, and Plant
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
TagsPilafIndianSouth AsianAsianBasmati RiceRiceRice & GrainsTomatoVegetableCinnamonHerbs & SpicesOnionRoot VegetableSideDinnerGluten FreeNut FreeDairy FreeOven BakeBlenderRamadanCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.