Bengali Tomato Pulao with Cashews and Raisins

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Fragrant Bengali-style tomato pulao, cooked with basmati rice, ripe tomatoes, and enriched with toasted cashews and sweet raisins for a comforting one-pot meal. This Indian-inspired rice and grain recipe (vegetarian), ready in about 65 minutes, pairs Basmati rice, Ripe tomatoes, finely chopped, Ghee (clarified butter) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups Basmati rice
• 2 medium Ripe tomatoes, finely chopped
• 3 tbsp Ghee (clarified butter)
• 1 Bay leaf
• 1 inch Cinnamon stick
• 3 Green cardamom pods
• 3 Cloves
• 1/4 cup Cashew nuts
• 1/4 cup Raisins
• 1/2 tsp Turmeric powder
• 1 tsp Salt
• 3 cups Water
• 2 tbsp Fresh coriander leaves, chopped

Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak it for 30 minutes and drain.
2. Step 2: Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat, add 1 bay leaf, 1 inch cinnamon stick, 3 green cardamom pods, and 3 cloves; sauté for 1 minute until aromatic.
3. Step 3: Add 1/4 cup cashew nuts and 1/4 cup raisins, stirring for 2 minutes until the cashews turn golden and raisins puff up.
4. Step 4: Stir in 2 finely chopped medium ripe tomatoes and 1/2 tsp turmeric powder; cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
5. Step 5: Add the drained rice and 1 tsp salt; stir gently for 2 minutes letting the rice coat in the ghee and tomato mixture.
6. Step 6: Pour in 3 cups water, bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until rice is tender and water absorbed.
7. Step 7: Turn off heat and let it rest covered for 10 minutes, then fluff with a fork and garnish with 2 tbsp chopped fresh coriander leaves before serving warm.