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Tomato Pullao

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Aromatic basmati rice is cooked with fresh tomatoes and select spices in this traditional Indian side dish from "At Home with Madhur Jaffrey." Serve with Chicken with Vindaloo Spices.

  • Servings: 6

Source: The Martha Stewart Show, November 2010

Ingredients

  • 2 cups basmati rice
  • 1 pound tomatoes, cored and coarsely chopped
  • 1 cup store-bought low-sodium chicken stock, or as necessary
  • 2 tablespoons olive or canola oil
  • 10 whole black peppercorns
  • 5 whole cloves
  • 1 (2- to 3-inch) cinnamon stick
  • 2 bay leaves
  • 1 medium onion, halved and thinly sliced
  • 1 1/2 teaspoons coarse salt

Directions

  1. Place rice a large bowl; cover with cold water and stir rice gently. Drain and repeat process 4 to 5 times. Cover with cold water again and let soak for 30 minutes. Drain and transfer rice to a fine mesh strainer set over a bowl; let drain more.

  2. Place tomatoes in the jar of a blender; blend until smooth. Strain and pour into a large measuring cup; add enough chicken stock or water to make 2 2/3 cups.

  3. Preheat oven to 350 degrees.

  4. Heat oil in a medium ovenproof heavy-bottomed saucepan over medium-high heat. Add peppercorns, cloves, cinnamon, and bay leaves; stir to combine. Add onion and cook, stirring, until reddish in color. Add drained rice and cook, stirring from bottom, about 1 minute. Add tomato liquid and salt; stir and bring to a boil.

  5. Cover saucepan tightly, first with parchment paper-lined aluminum foil, crimping edges, then with a lid. Transfer to oven and bake for 30 minutes. Serve.

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