Tomato Pullao Recipe

Name: Tomato Pullao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups basmati rice, 1 pound tomatoes, coarsely chopped, About 1 cup chicken stock, if needed, 2 tablespoons olive or canola oil, and more.

Yes, Tomato Pullao falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Pullao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions