Spanish Rice
Spanish rice is a perfect combination of spices, sauce and rice makes this a satisfying and finger-licking dish, perfect for lunch or dinner.
Servings 4
Ingredients
- 2 cups basmati rice
- 1 medium onion sliced
- 1 large ripe tomato finely chopped
- 4 cups stock vegetable or chicken
- 1 tablespoon finely chopped garlic
- 1 large pinch of saffron threads
- 2 tablespoon butter
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 2 tablespoon vegetable oil
- 1 teaspoon salt
Instructions
- Wash the rice well and soak it for 30 minutes. Drain the rice and set it aside.
- Soak the saffron threads in 2 tablespoons hot water for 15 minutes and crush them slightly.
- Heat the oil in a large non-stick pan along with butter. Add chopped garlic and fry for a few seconds or till the raw smell disappears and slightly changes color.
- Add sliced onion and sauté till light golden.
- Now add the soaked and drained rice and fry the rice for 3 to 4 minutes.
- Add chopped tomato, chili powder, cumin powder, soaked saffron, and 4 cups of chicken or vegetable stock (You can also make the stock by dissolving 1 stock cube with 4 cups of hot water).
- Taste and adjust the salt. Bring the stock to a boil and then reduce the heat to medium. Place the lid and cook till rice is fully done and all the water has dried up. This will take around 7 to 10 minutes.
- Turn off the flame and leave the rice covered for another 10 minutes.
- Serve hot with yogurt and grilled chicken.