Rice Pilaf Ala Nando

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat the olive oil in a large pan with an available cover.
• 2 stir in the onion over medium heat until softened, 3-5 minutes.
• 3 stir in the rice until it just starts to turn colour, 3-5 minutes.
• 4 stir in the cumin, chilli powder, turmeric and salt.
• 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 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 fluff the rice with a fork and serve.