A delicious pilaf that may be served with most Indian meals.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Put the rice in a bowl. Cover with cold water, stirring the rice gently. Pour out the dirty water. Do this 4–5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer will not hurt). Drain and leave in a sieve set over a bowl to drain some more.
Step 2
Put the tomatoes in a blender and liquidize completely. Strain and pour into a measuring jug. Add enough chicken stock or water to make 2 2/3 cups.
Step 3
Preheat oven to 325°F.
Step 4
Pour the oil into a heavy pan and set over medium-high heat. When hot, put in the peppercorns, cloves, cinnamon, and bay leaves. Stir a few times and add the onions. Stir and fry until they turn a reddish color. Add the drained rice. Stir very gently from the bottom for 1 minute. Now add the tomato liquid and salt. Stir and bring to a boil. Cover tightly, first with foil, crimping the edges, and then with the lid. Place in the oven and bake 30 minutes.
