Tomato pulao rice

Tomato pulao rice

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Of the many, many recipes for pulao rice, this version appeared at the time of the first Portuguese settlement in India, around the sixteenth century. There were no tomatoes in India before then. Another distinctive feature of this dish is star anise, which is not commonly used in Indian cooking. A rosy blush covers this special rice dish. Serve it simply with a delicate korma.

Ingredients

Quantity Ingredient
60g Ghee
or 60ml vegetable or canola oil
2 star anise
4 cloves
2.5cm cinnamon
200g basmati rice or other long-grain rice,, washed and drained
2 garlic, chopped
250g see method for ingredients
or 4 tomatoes, skin and seeds removed, puréed, (see note)
1/2-1 teaspoon salt, or to taste
1 teaspoon sugar, (optional)
1 teaspoon cumin seeds, roasted and ground
Fried onions, to garnish

Method

  1. Heat the ghee or oil in a shallow heavy-based saucepan over a high heat. Sauté the star anise, cloves, cinnamon and rice, stirring continuously, until the ghee or oil coats every rice grain.
  2. Stir in the garlic and 375 ml hot water. Bring to a boil, then reduce the heat to as low as possible, cover, and cook for about 15 minutes, or until most of the water is absorbed.
  3. Stir in the tomato purée. Add the salt and the sugar, if desired, if the tomato purée is very sour. (It is important to add the tomato only at this stage, otherwise the rice may not cook evenly, as the acid in the tomato slows down the cooking process.) Cover the pan again and continue cooking for about 12 minutes, or until all the liquid is absorbed and the rice is fully cooked.
  4. Sprinkle over the cumin, garnish with the fried onions and serve hot.

Note:

  • If you are using whole tomatoes to make the tomato purée, score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water. When cool enough to handle, peel the skin away, starting from the cross. Cut the tomato in half, scoop out the seeds with a teaspoon and discard. Process the tomato flesh in a food processor to form a purée. You should have 250 g of purée.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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