Rice Pilaf Ala Nando

Recipe by Jeff 631750
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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