Total Time
45mins
Prep 5 mins
Cook 40 mins

This rice pilaf recipe captures the spirit and a reasonable approximation of Nando's outstanding Peri Peri Rice. It goes brilliantly with any spicy chicken dish and always gets the compliments when I cook for others. If you have a favourite way of preparing pilaf, just skip ahead to the seasoning and proceed. Omit the onion for a more directly Nando's experience.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large pan with an available cover.
  2. Stir in the onion over medium heat until softened, 3-5 minutes.
  3. Stir in the rice until it just starts to turn colour, 3-5 minutes.
  4. Stir in the cumin, chilli powder, turmeric and salt.
  5. Pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. Leave the rice undisturbed until told otherwise!
  6. Set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. Cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking.
  7. Fluff the rice with a fork and serve.
Most Helpful

I have always cooked my pilaff rice in the oven, and was excited to try this method out.<br/>It worked beautifully....having followed the instructions ( precisely, I might add!! ).<br/>The rice was perfectly cooked, smelt wonderful, and had a fabulous yellow glow to it from the turmeric.<br/>The whole family enjoyed this, and we will certainly make this again and again.<br/>Cheers Jeff.<br/>Made for SPRING PAC 2013.

Noo April 17, 2013