Author Topic: Chicken Dhansak  (Read 8160 times)

0 Members and 1 Guest are viewing this topic.

Offline Madrasandy

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1861
    • View Profile
Re: Chicken Dhansak
« Reply #10 on: January 25, 2015, 08:57 PM »
Making me hungry now, haven't had a curry since last night, great effort London  :)

Offline london

  • Indian Master Chef
  • ****
  • Posts: 483
    • View Profile
Re: Chicken Dhansak
« Reply #11 on: January 25, 2015, 09:26 PM »
Thanks everyone for your kind remarks, it means a lot to me as you're a tough bunch to please.

Chewy, I used red split lentils, I just don't cook the guts out of them as I like a bit of texture in a Dhansak.


Offline ELW

  • Spice Master Chef
  • *****
  • Posts: 790
    • View Profile
Re: Chicken Dhansak
« Reply #12 on: January 25, 2015, 09:27 PM »
Good honest pic also London

ELW

Offline Invisible Mike

  • Indian Master Chef
  • ****
  • Posts: 401
    • View Profile
Re: Chicken Dhansak
« Reply #13 on: January 25, 2015, 09:39 PM »
Rice does look good. What brand do you use?


Offline london

  • Indian Master Chef
  • ****
  • Posts: 483
    • View Profile
Re: Chicken Dhansak
« Reply #14 on: January 25, 2015, 10:43 PM »
MM, I use Tilda, I know it's not the cheapest, but rice isn't that expensive to buy @ about 2 pound 50 a kilo. I rinse then soak it for 30 minutes this cuts the cooking time by about half. Using CA's method my rice was cooked in about 4 minutes. I hope this helps.

London.

Offline Invisible Mike

  • Indian Master Chef
  • ****
  • Posts: 401
    • View Profile
Re: Chicken Dhansak
« Reply #15 on: January 25, 2015, 10:59 PM »
Might give that a whirl. I've been buying various Pakistani brands from Asian supermarkets. I'm using Laila aged basmati at the mo but using the absorbtion method and minimal water I still end up with porridge. I find some brands are like this, others are fine.

Offline chewytikka

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1951
    • View Profile
Re: Chicken Dhansak
« Reply #16 on: January 25, 2015, 11:12 PM »
Nice one London, just the way I like my Dhal. ;)
cheers Chewy


Offline Madrasandy

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1861
    • View Profile
Re: Chicken Dhansak
« Reply #17 on: January 25, 2015, 11:17 PM »
I'm using Laila aged basmati at the mo but using the absorbtion method and minimal water I still end up with porridge. I find some brands are like this, others are fine.

Never had a problem with Laila, put it in your pan cover with water and get your hands in and clean the rice, empty water repeat until clear. then absorbtion I do 2 cups rice, 3 water, always comes out good for me Mike

Offline SoberRat

  • Indian Master Chef
  • ****
  • Posts: 318
    • View Profile
Re: Chicken Dhansak
« Reply #18 on: January 25, 2015, 11:20 PM »
Might give that a whirl. I've been buying various Pakistani brands from Asian supermarkets. I'm using Laila aged basmati at the mo but using the absorbtion method and minimal water I still end up with porridge. I find some brands are like this, others are fine.

Have you ever seen Julian Voigt's method? I only ask and I know this is off the topic a bit, but I use Laila aged basmati and his method using a pressure cooker gives perfect results IMO. It's in his first ebook so I better not post the method but it works well with Laila rice. I have always had problems with the absorption method and basmati rice. I don't even wash it.

Offline Invisible Mike

  • Indian Master Chef
  • ****
  • Posts: 401
    • View Profile
Re: Chicken Dhansak
« Reply #19 on: January 25, 2015, 11:29 PM »
Madrasandy. Yep very similar to how I do it.

SoberRat. Yes think I've tried the C2go method. Is it the one where he says not to bother washing it then fry it dry in ghee etc? I think I ended up with underdone rice! Can't bloody win! :-) I find supermarkets own basmati the most user friendly. I keep buying the Asian stuff cos it's always on offer and temptation goes against my better judgement. :-(  Anyway sorry to send the thread off topic. I do love a dhansak. Looks great!



 

  ©2024 Curry Recipes