Tomato Pullao

Name: Tomato Pullao
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 23-inch cinnamon stick; 2 bay leaves; 1 medium onion, cut into fine half rings; 1 1/2 teaspoons salt

10 ingredients

20 steps

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 23-inch cinnamon stick
2 bay leaves
1 medium onion, cut into fine half rings
1 1/2 teaspoons salt

Directions

1

Put the rice in a bowl.
2

Cover with cold water, stirring the rice gently.
3

Pour out the dirty water.
4

Do this 45 times.
5

Now cover well with fresh water and leave to soak for 30 minutes (longer will not hurt).
6

Drain and leave in a sieve set over a bowl to drain some more.
7

Put the tomatoes in a blender and liquidize completely.
8

Strain and pour into a measuring jug.
9

Add enough chicken stock or water to make 2 2/3 cups.
10

Preheat oven to 325F.
11

Pour the oil into a heavy pan and set over medium-high heat.
12

When hot, put in the peppercorns, cloves, cinnamon, and bay leaves.
13

Stir a few times and add the onions.
14

Stir and fry until they turn a reddish color.
15

Add the drained rice.
16

Stir very gently from the bottom for 1 minute.
17

Now add the tomato liquid and salt.
18

Stir and bring to a boil.
19

Cover tightly, first with foil, crimping the edges, and then with the lid.
20

Place in the oven and bake 30 minutes.