Rice Pilaf Ala Nando - cooking recipe

Ingredients

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

Preparation

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.