A delicious pilaf that may be served with most Indian meals.

　　

Ingredients

serves 6

　　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 2–3-inch cinnamon stick

　　2 bay leaves

　　1 medium onion, cut into fine half rings

　　1 1/2 teaspoons salt

　　

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.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.