Rice Pilaf Ala Nando
photo by gailanng
- Ready In:
- 1 1⁄2 cups basmati rice
- 2 tablespoons olive oil
- 1 cup chopped onion (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 1⁄2 cups chicken stock
- Heat the olive oil in a large pan with an available cover.
- Stir in the onion over medium heat until softened, 3-5 minutes.
- Stir in the rice until it just starts to turn colour, 3-5 minutes.
- Stir in the cumin, chilli powder, turmeric and salt.
- 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!
- 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.
- Fluff the rice with a fork and serve.
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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.
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In addition to my experience as a line cook, I learned from Schmidt and then Bittman. I've since left them behind but they gave me the tools to taste a printed recipe and vice versa. I just say no to packages, cans and jars, and if your recipe fails I'll be in your face.