Close
Tweet
Ingredients
| basmati rice: 1 1/2 cups |
| olive oil: 2 Tbl |
| onions (chopped): 1 cup (optional) |
| ground cumin: 1 tsp |
| chili powder: 1 tsp |
| ground turmeric: 1 tsp |
| salt: 1 tsp |
| chicken stock: 2 1/2 cups |
Rice Pilaf Ala Nando
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- 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.