New This Month

Tomato Pullao


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


  • 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


  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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