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Roza A Ala or Mexican Rice is a hot & spicy Mexican delicacy that's often confused with Spanish Rice. Mexican rice uses tomato sauce to create that beautiful color, the Spanish version uses saffron as a coloring agent. This rice specialty is also known as "Arroz Mexicano" is some regions of Mexico. Cook this up as a full meal or as a evening snack for the kids - it works either ways.


  • Process the tomatoes and onion in aprocessor until pureed.
  • It should give you about a cup worth of puree. Set aside.
  • Meanwhile in a skillet, heat 1 tbsp of oil. Add the drained rice to the oil and saute until the rice is golden and translucent.
  • Add garlic and jalapeno and cook for another 1 minute.
  • Add the pureed tomatoes, 1 cup of vegetable stock along with tomato paste and salt. Use 1/2 0r 1 cup more of water to cook the rice.
  • Close with a tight fitting lid and cook for 10-15 minutes (stirring halfway), or until the rice is tender and cooked completely.
  • Garnish with cilantro and squeeze line juice. You can also serve lime wedges to be squeezed on individuals plates as per taste.
  • Grind the garlic, ginger, red chili powder, coconut, almonds, poppy seeds, sesame seeds, coriander and turmeric to a paste.
  • Mix the chicken, lamb or mutton with the ground paste.
  • Heat the oil in a deep pan; add onions and sauté till light brown. Add the lamb and mix well. Reduce heat and add yoghurt. Continue to cook until the yoghurt is absorbed and the lamb is brown in colour. Add just enough water so that very little remains when the lamb is almost tender and the oil rises to the surface. Remove the pan from the heat and keep aside.
  • Bring 3-1/2 cups water the boil and then add the drained Kohinoor Super Basmati Rice and salt. Stir to mix well. Bring back to the boil; reduce heat, cover and cook until the water is absorbed and the rice is almost done.
  • Grease a deep ovenproof pan. Layer the rice and meat, beginning and ending with the rice. Spread a slightly moist cloth on the rice and cover with a tight fitting lid. Put the pan in a preheated oven (170 Degree Celsius) for 10-15 minutes.
  • Keep aside for 5-10 minutes and serve hot with any dal of your choice, raita or a fresh green salad consisting of onion, carrot, cucumber, and lemon wedges.

Tanvi Jain

It is a great twist to Indian pulao

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