Nandos Style Rice
Nandos Style Rice
I remember my first visit to Nandos and it wasn’t the chicken that I came away remembering, it was the rice. This is my take on their rice, slightly spicy, slightly salty, cooked in a stock.
I didn’t add peas to it this time for the photos but there is no reason you can’t. You can also add red peppers, I use red chilli and garlic paste though.
Making this on the Egg in a cast iron pan is a great way of doing it. Very much like a paella, you can end up with a crispy base. The other great thing to do is cook your chicken above it and let the juices drip down into your rice.
- 1 onion chopped finely
- 1 tbsp light olive oil
- 1 tsp Garlic and Chilli Sauce
- 1/2 tsp turmeric powder
- 2 tbsp liquid chicken concentrated stock (Knorr)
- 1 cup long grain rice
- 2 cups water
- Handlful of frozen peas (optional)
- Salt to taste
- Squeeze of lemon (optional)
- Small Big Green Egg skillet and plancha for the lid
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- Setup for Big Green Egg for a direct cook with the stainless steel grid. Set the temperature to 180°C.
- Into your pan put the oilive oil, chopped onion and chilli and garlic paste. Mix together and cook until the onion has softened, about 5 or 6 minutes.
- Pour in the liquid stock and add the turmeric and dry rice. Mix together coating the rice in the turmeric, stock and the onions and chilli.
- Fry for 1 minute once stirred togther.
- Add 2 cups of water and put on the lid of your pan. Now cook for about 15 minutes (12 minutes if you are adding peas). The rice will soak up all the water as it softens.
- If you are adding peas add them after the rice has been cooking for 12 minutes and cook for a further 3 minutes.
- If you want a really crispy bottom leave to cook uncovered until you are happy with the texture of the rice.
Serve this with some of my Nandos chicken and some corn on the cob or coleslaw.