Rice Pilaf Ala Nando

"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."
photo by gailanng photo by gailanng
photo by gailanng
Ready In:




  • 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.

Questions & Replies

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  1. Rachel T.
    My husband and I love this recipe - tastes very similar to Nando's. We add a bit more than the recommended spices (1 1/4 tsp of each) and also add in some garlic (powdered or fresh depending on what we have on hand. Thanks!
  2. Noo8820
    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.
  3. Joanne B.
    This recipe is fantastic. I love it. I’m on the keto diet now and I was missing this so much. So I tried it with cauliflower rice. It turn out fantastic. The thing I had to change was to use 1/2 Tbl spoon of dry chicken broth instead of the liquid.
  4. Sidra A.
    I made this and the directions were very clear; the texture of the rice was perfect. Taste was just ok; I felt there was too much red chili pepper. It may have been that I used a freshly opened box of red chili pepper so the potency would have stronger.
  5. gailanng
    Ate too much. I'll just be sure to try not to look into the mirror with my glasses on.


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.
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