Rice Pilaf Ala Nando

1. 1

   Heat the olive oil in a large pan with an available cover.

2. 2

   Stir in the onion over medium heat until softened, 3-5 minutes.

3. 3

   Stir in the rice until it just starts to turn colour, 3-5 minutes.

4. 4

   Stir in the cumin, chilli powder, turmeric and salt.

5. 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. 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. 7

   Fluff the rice with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.