Spanish Rice

Not sure how this recipe got its name is yummy and easy for a weeknight supper or when we have guests over. Recipe credit-Shahista Parpia (my sister, my friend)

Forgive and pardon others to be forgiven and pardoned.


2-3 tablespoons oil

2-pounds meat cut into pieces

4 onions sliced

1 teaspoon cumin seeds

2-3 tomatoes-ground

2-3 green chilies chopped


½ teaspoon Chili powder

1 tablespoon ginger-garlic paste

1 teaspoon garam masala powder

Method 1-

Heat oil and add the cumin seeds, add the onions and fry till golden. Add the meat along with tomatoes, green chilies, chili powder, garam masala and ginger-garlic paste. Cook till meat is tender. 

Method 2-

Heat about 1 cup oil and fry sliced onions till golden. Remove and reserve. 

Heat 2-3 tablespoon oil and add the cumin seeds till fragrant (should take 30mseconds) add the ginger-garlic paste and add the meat along with salt, brown it. 

Add the tomatoes along with the spices. Cover and cook on low heat, add 1 cup water and cook till meat is tender. Add fried onions and cook for a couple more minutes.

For the rice-

Heat 4 cups water in a pot along with the below spices and bring it to boil (I like to put it in a tea ball which infuses the flavor so that we don't chew on whole spices). Add 2 cups rinsed rice along with 11/2 teaspoon salt. Cook the rice till all water is absorbed, reduce heat and cook the rice till tender.

Whole spices

- cinnamon sticks-2

-Cardamom pods-3

Saffron strands-generous pinch


To serve-

In a serving plate put 1/2  layer of rice, then add a layer of meat gravy, cover with the remaining rice and over it pour the remaining meat gravy. Sprinkle with chopped coriander leaves and spring onions and serve hot.