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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: Aussie Mick on December 12, 2012, 04:36 PM

Title: British Indian 2go Pillau rice
Post by: Aussie Mick on December 12, 2012, 04:36 PM
This is how we do our rice.

Firstly, buy the best rice you can afford. We use "Aeroplane LA Taste". Expensive but you get what you pay for.

Wash the rice several times and soak in hot water for at least 20 min's

Boil up water (this is the excessive water method, so make sure you have plenty in there) and add some lemon juice, salt and oil to the water.

Put the rice in and stir. Keep a close eye, it won't take long because it has been soaking. When it is "al dente" strain immediately, put into a large enough container and work a bit of oil through the rice (stops it clumping together. Add some Shan Pillau Biryani mix. (If you are cooking enough for 4 servings, you will only need about a quarter of a packet). Then fry up a tarka of cumin seeds, Indian bay, cardamoms, cassia bask and whatever else takes your fancy ie cloves etc. Pour this into the rice.

Then make a mix of rose water with your favourite food colouring. Pour this into the rice and allow the colours to "set" for a couple of minutes. Mix thoroughly and ENJOY. 8)
Title: Re: British Indian 2go Pillau rice
Post by: George on December 12, 2012, 04:43 PM
add some lemon juice, salt and oil to the water.

How much of each, please?
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 12, 2012, 04:47 PM
Hi George,

Fora 4 portion size, I would say probably a tablespoon  each of lemon and oil and a pinch of salt. We obviously cook much larger quantities, and we basically add a good glug of oil and lemon and a small handfull of salt.

Cheers Mike 8)
Title: Re: British Indian 2go Pillau rice
Post by: RubyDoo on December 13, 2012, 12:18 PM
Interesting to see that you wash and soak the rice. 
As guided / suggested by Julian and Dave loyden, I never wash or soak, just pick over for little stoney bits. Never had a bad one.  8). Use proper aged rice though..
Title: Re: British Indian 2go Pillau rice
Post by: h4ppy-chris on December 13, 2012, 12:30 PM
thanks mick for taking the time to post the recipe.
Title: Re: British Indian 2go Pillau rice
Post by: George on December 13, 2012, 01:13 PM
Add some Shan Pillau Biryani mix. (If you are cooking enough for 4 servings, you will only need about a quarter of a packet). Then fry up a tarka of cumin seeds, Indian bay, cardamoms, cassia bask and whatever else takes your fancy ie cloves etc.

You obviously selected the best recipe you know for pilau rice, in order to maximise customer satisfaction but I've never heard of anything like the Shan mix being added. Does it result in the pilau rice going a bit brown? i.e. rather than the pure white I typically see in a BIR (plus colours like red and green added to pure white grains).

I added some lemon juice to rice last night and couldn't tell any difference, to be honest.  What's your rationale for adding lemon juice?
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on December 13, 2012, 01:51 PM
You obviously selected the best recipe you know for pilau rice, in order to maximise customer satisfaction but I've never heard of anything like the Shan mix being added. Does it result in the pilau rice going a bit brown? i.e. rather than the pure white I typically see in a BIR (plus colours like red and green added to pure white grains).

It does for me, which is why I tried it once and never again.  The Shan Pulau mix that I bought had not only whole spices (which barely affect the colour) but also ground spices of varying degrees of coarseness.  Since that one disastrous experiment I have reverted to my earlier method which uses only whole spices and leaves the rice beautifully white (particularly if one washes it thoroughly first).

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 13, 2012, 04:54 PM
I suppose it's a love/hate thing with Shan Pillau biryani mix. Personally I'm in the "love" section. Many of our customers have commented on how much they prefer the "new improved rice".

George, according to Raj, adding the oil and lemon juice to the water, stops the rice sticking and will also compensate if you overcook it slightly, which is very easily done in a busy restaurant kitchen. Our rice pan is so huge, we cannot carry it to the sink, we have to scoop out the rice with a jug into buckets and drain in collanders in the sink. This process can take a good 5, 6 or 7 minutes after the rice has been cooked. The lemon holds off the "mushiness" effect.

If it is too overcooked, we get it straight into the coolroom for 1/2 an hour, and it is then still useable.

BTW, if you don't wash your rice THOROUGHLY before use, you could be putting sand/grit/soil and god knows what else into your body. Many restaurants don't wash it, coz it takes time, and THEY won't be eating it......simple as. Same goes for lentils, they need 3 times the amount of washing that rice needs. Our rice is aged basmatti rice and to the best of my knowledge, there isn't a more expensive rice available in Perth. It still needs a good wash however, as it's grown in a field with soil, sand, crap etc all over it. :o
Title: Re: British Indian 2go Pillau rice
Post by: Secret Santa on December 13, 2012, 06:44 PM
The basmati rice we get in the UK is always perfectly clean Mick so we don't need to do any pre-washing. The pilau though does sound odd for a BIR, but if it works for your customers who's to say it's wrong.
Title: Re: British Indian 2go Pillau rice
Post by: George on December 13, 2012, 06:59 PM
I suppose it's a love/hate thing with Shan Pillau biryani mix. Personally I'm in the "love" section. Many of our customers have commented on how much they prefer the "new improved rice".

I'm not doubting how good your rice might taste. It's only that it doesn't sound like BIR pilau rice as I know it. You may have said before, but how much exposure have you had, if any, to curry houses (BIRs) actually in the UK? Probably more than I have, for all I know!
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 02:30 AM
I suppose it's a love/hate thing with Shan Pillau biryani mix. Personally I'm in the "love" section. Many of our customers have commented on how much they prefer the "new improved rice".

I'm not doubting how good your rice might taste. It's only that it doesn't sound like BIR pilau rice as I know it. You may have said before, but how much exposure have you had, if any, to curry houses (BIRs) actually in the UK? Probably more than I have, for all I know!

I'm not up for question or debate George. As I stated in my original post "This is how we do our rice." If you don't like the look/sound iof it..........don't try it.....simple 8)
Title: Re: British Indian 2go Pillau rice
Post by: StoneCut on December 14, 2012, 09:12 AM
I don't see anything wrong with using a different technique to your regular old BIR. As it is Mick has a restaurant and we don't. So his way of doing things is just as "professional" :)
Title: Re: British Indian 2go Pillau rice
Post by: George on December 14, 2012, 10:17 AM
I'm not up for question or debate George.

Perhaps a (any) forum isn't the right place for you, then. I thought the whole point is based on debate.

Given you won't answer my question, I rest my case.
Title: Re: British Indian 2go Pillau rice
Post by: h4ppy-chris on December 14, 2012, 01:33 PM
I'm not up for question or debate George.

Perhaps a (any) forum isn't the right place for you, then. I thought the whole point is based on debate.

Given you won't answer my question, I rest my case.
you are not having a debate George! you are baiting, nice 1 ;)
Title: Re: British Indian 2go Pillau rice
Post by: George on December 14, 2012, 02:48 PM
you are not having a debate George! you are baiting, nice 1 ;)

I'm not into fishing so I'm not sure what you mean. Pray tell me what's wrong with any of the sentences in my post which caused Aussie Mick to say he wouldn't answer questions, with a sort of take-it-or-leave-it attitude.

1. "I'm not doubting how good your rice might taste".

What's wrong with that?

2."It's only that it doesn't sound like BIR pilau rice as I know it."

What's wrong with that? I'm sure a lot or people here must agree with me that pukka BIR pilau rice is essentially pure white, with bright colours (but not brown).

3. "You may have said before, but how much exposure have you had, if any, to curry houses (BIRs) actually in the UK? Probably more than I have, for all I know!"

What's wrong with that?
Title: Re: British Indian 2go Pillau rice
Post by: h4ppy-chris on December 14, 2012, 03:01 PM
you are not having a debate George! you are baiting, nice 1 ;)

I'm not into fishing so I'm not sure what you mean. Pray tell me what's wrong with any of the sentences in my post which caused Aussie Mick to say he wouldn't answer questions, with a sort of take-it-or-leave-it attitude.

1. "I'm not doubting how good your rice might taste".

What's wrong with that?

2."It's only that it doesn't sound like BIR pilau rice as I know it."

What's wrong with that? I'm sure a lot or people here must agree with me that pukka BIR pilau rice is essentially pure white, with bright colours (but not brown).

3. "You may have said before, but how much exposure have you had, if any, to curry houses (BIRs) actually in the UK? Probably more than I have, for all I know!"

What's wrong with that?
George i am sorry, if you really don't know. I am not the one to tell you, because you would not understand.
Title: Re: British Indian 2go Pillau rice
Post by: RubyDoo on December 14, 2012, 03:02 PM
you are not having a debate George! you are baiting, nice 1 ;)

 I'm sure a lot or people here must agree with me that pukka BIR pilau rice is essentially pure white, with bright colours (but not brown).


Well at dire risk of backlash here, I do not agree with this bit   ;)  MANY BIR in my area of South London, the infamous Brick Lane  etc etc serve Pilau with overall yellow colouring in addition to the varied coloured flecks which may or may not be present.   - An additional spanner will not delay the works too much I hope.  :o
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on December 14, 2012, 03:02 PM
George, you /know/ that you are being intentionally provocative, and you know that there is nothing you can do about it : it is just in your nature.  But do you have any /evidence/ that Aussie Mick's rice is brown rather than pure white with flecks of intense colour ?  From my experience with Shan Pulao mix I would expect it to be a rather murky brown, but unless/until Mick posts some pictures neither of us can be sure.  So why not give Mick the benefit of the doubt and just ask him nicely "Could you post some pictures of your rice, please, Mick ?  I'd like to see how it compares with my mental model of perfect BIR rice.".  If you do that, no-one will take offence, and we will all benefit.

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 03:10 PM
OK George  ::)

By exposure, if you mean watching chefs cook, I have only seen videos that kind folk post on here ie Chewy, CBM and others who take the time and trouble to do it.

I left UK in 1996. Before that I used to have a curry once or twice a week like a lot of people do. Sometimes more, sometimes less.

I mainly frequented Manchesters curry mile which was completely different to suburban eateries. Great tandoori food, but IMHO, you could get a better "BIR" curry in the 'burbs.

BTW, the amount of rice that we cook, and the tiny proportion of the Shan product (one packet to about 40 trays of rice) we use leaves the rice white, apart from the coloured bits. When I get time I will take a picture and post it. 9 or rather get the kids to post it) :D

We just feel that the Shan gives it a little something extra without being too overpowering. 8)
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 03:26 PM
Looks like 4 of us answered at the same time.

Oh, and George, I wasn't avoiding any questions, I was in a rush this morning to get to my shop as I'm sure you can appreciate Friday is a pretty hectic day.  8)

I just felt a brief answer was called for though. As I said, if you're happy with your current rice recipe, stick with it mate. I promised that I would share all that I have learned since starting the shop, and I will. 8)
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 03:30 PM
And yes Rubydoo, I also remember yellow rice. Many places boiled their rice in water that contained turmeric to give it an overall yellow colour. raj suggested that I should do this, but I said no. lol.
Title: Re: British Indian 2go Pillau rice
Post by: RubyDoo on December 14, 2012, 03:34 PM
And yes Rubydoo, I also remember yellow rice. Many places boiled their rice in water that contained turmeric to give it an overall yellow colour. raj suggested that I should do this, but I said no. lol.

Discussed this elsewhere on forum and I think a bit of powdered food colour is best as there is no danger of adding flavour as with the turmeric. Not suggesting either is right or wrong but for me there is just a little something added by the aesthetics of the yellow tinge. 
Title: Re: British Indian 2go Pillau rice
Post by: RubyDoo on December 14, 2012, 03:35 PM
Or Kashmiri masala oil    - yum but that is a whole new discussion
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on December 14, 2012, 03:38 PM
BTW, the amount of rice that we cook, and the tiny proportion of the Shan product (one packet to about 40 trays of rice) we use leaves the rice white, apart from the coloured bits.

OK, one packet to 40 trays won't make a great deal of difference in colour; I think that what triggered George and I to believe that it might be off-white, or even "murky brown" was the original proportions that you posted :

Quote
Add some Shan Pillau Biryani mix. (If you are cooking enough for 4 servings, you will only need about a quarter of a packet)

i.e., 16:1 rather than 40:1

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 04:08 PM
Ok Sorry Phil. I "guessed" at the quarter packet late at night after a big day.

Sometimes we sprinkle in a packet and a half, depends how much rice we have made.

But the rice is always white
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 04:13 PM
Not easy to find Kashmiri masala here mate. even if/when we do, there is very little oil on top. The only brands available that I have found are Ahmed and Ashoka. :-\
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on December 14, 2012, 04:49 PM
And now an apology from Phil : on checking, I see that my pulao masala is MDH, not Shan, so there is no basis at all for my belief that Mick's pulao might not be white.

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Secret Santa on December 14, 2012, 04:55 PM
I can sort of see where George is coming from and I think it's that of a BIR purist. BIR pilau is always flavoured with whole spices and may also be coloured with food colouring and sometimes turmeric. If, as Mick is doing, you start adding ground spices then you're verging towards a more Biryani style rice. Honestly I don't see that it matters though as long as the punters like it.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 06:17 PM
BTW Rubydoo

Before opening the shop I always made C2go rice at home in the pressure cooker, unwashed just as Julians book instructed and it was perfect everytime.

I made a batch at the shop for Raj to try and he wouldn't even try a teaspoonful because it hadn't been washed. He agreed that it looked/smelt very good, but absolutely refused to put any of it into his body lol.

This is when he showed me this version, and I have got to say, it is really, really good. It really is amzing how much crap comes out of the rice when you wash it thoroughly.
Title: Re: British Indian 2go Pillau rice
Post by: Unclebuck on December 14, 2012, 06:24 PM
George, you /know/ that you are being intentionally provocative, and you know that there is nothing you can do about it : it is just in your nature.  But do you have any /evidence/ that Aussie Mick's rice is brown rather than pure white with flecks of intense colour ?  From my experience with Shan Pulao mix I would expect it to be a rather murky brown, but unless/until Mick posts some pictures neither of us can be sure.  So why not give Mick the benefit of the doubt and just ask him nicely "Could you post some pictures of your rice, please, Mick ?  I'd like to see how it compares with my mental model of perfect BIR rice.".  If you do that, no-one will take offence, and we will all benefit.

** Phil.
Phil, you get the post of the week! like a parent talking to a child.
Title: Re: British Indian 2go Pillau rice
Post by: RubyDoo on December 14, 2012, 06:31 PM
BTW Rubydoo

Before opening the shop I always made C2go rice at home in the pressure cooker, unwashed just as Julians book instructed and it was perfect everytime.

I made a batch at the shop for Raj to try and he wouldn't even try a teaspoonful because it hadn't been washed. He agreed that it looked/smelt very good, but absolutely refused to put any of it into his body lol.

This is when he showed me this version, and I have got to say, it is really, really good. It really is amazing how much crap comes out of the rice when you wash it thoroughly.

hahahah  -just for you I will give it a wash next time  but will be careful to take into account that washing adds moisture no matter how long you drain ( ok the oz sun for a few hours may be ok )  so volumes of added water need to be adjusted if using absorption method.   ;D
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 14, 2012, 07:03 PM
Mate, if you're happy bollox to the washing.

Like I said, I am sharing all info that I am learning....that's all 8)
Title: Re: British Indian 2go Pillau rice
Post by: RubyDoo on December 14, 2012, 07:30 PM
Mate, if you're happy bollox to the washing.

Like I said, I am sharing all info that I am learning....that's all 8)

Understood, agreed and appreciated.  ;)
Title: Re: British Indian 2go Pillau rice
Post by: loveitspicy on December 14, 2012, 09:08 PM
And yes Rubydoo, I also remember yellow rice. Many places boiled their rice in water that contained turmeric to give it an overall yellow colour. raj suggested that I should do this, but I said no. lol.

We make Yellow Rice Mick it goes down a storm

best, Rich
Title: Re: British Indian 2go Pillau rice
Post by: George on December 14, 2012, 09:32 PM
I left UK in 1996. Before that I used to have a curry once or twice a week like a lot of people do. Sometimes more, sometimes less.

Many thanks for clarifying that. As I said, you probably mentioned it before, but I didn't remember. In my mind it means you know what you're doing, and good luck to you. If you'd never visited the UK, it could be quite a different story.

I will get hold of some of that spice mix and give your pilau rice recipe a try. I also look forward to trying your Chef's recipe for naan bread, using yoghurt.
Title: Re: British Indian 2go Pillau rice
Post by: George on December 14, 2012, 09:37 PM
I think that what triggered George and I to believe that it might be off-white, or even "murky brown" was the original proportions that you posted

Yes, you're right, so I'm sorry for any confusion or perceived provocation. The only time I've been served brown-ish rice in an Indian restaurant was in the USA and it remains some of the worst Indian food I've ever eaten out, second only to some of my failures at home. Perhaps I was unlucky. The USA is a big place and it's now a long time ago.
Title: Re: British Indian 2go Pillau rice
Post by: Graeme on December 14, 2012, 10:26 PM
Thank you for you posts Mick.

My rice default colour is yellow, with royal cumin and a few other whole spices.
Sharwoods used to do it that way in the 80's  :) along side my Sharwoods Vindaloo
in its little tray  :)
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on December 14, 2012, 11:14 PM
Oh! my rice default colour is yellow, with royal cumin and a few other whole spices.
Not knowing what royal cumin is, and not wanting to show my ignorance, I did a quick web search and came up with this (http://www.alizagreen.com/tag/royal-cumin/) interesting and informative page.

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 15, 2012, 05:00 AM
I think that what triggered George and I to believe that it might be off-white, or even "murky brown" was the original proportions that you posted

Yes, you're right, so I'm sorry for any confusion or perceived provocation. The only time I've been served brown-ish rice in an Indian restaurant was in the USA and it remains some of the worst Indian food I've ever eaten out, second only to some of my failures at home. Perhaps I was unlucky. The USA is a big place and it's now a long time ago.

Not a problem fellas.

I am just wanting to give back something to this wonderful site. I have learned so much from being on here, and now i am in the position to give something back. I will get Raj's seekh kebab recipe on next week. (not BIR) Indian, but very nice all the same. Some people will prefer them, others won't. I don't want to argue or fall out about authenticity. I just want to share knowledge. 8)
Title: Re: British Indian 2go Pillau rice
Post by: commis on December 15, 2012, 08:25 PM
Hi
Mick, thank you for your postings. I and others look forward to more.
Regards
Title: Re: British Indian 2go Pillau rice
Post by: Cory Ander on December 17, 2012, 01:09 PM
Hi Mick,

Thanks for sharing these recipes.  Are these Raj's influence?  Where is he from, originally?

Interesting that you add lemon juice to your rice.  Also interesting that your reason is to stop the grains from sticking (I guess it changes the pH of the liquid).  I add oil to mine (as you also do) for the same reason (i.e. to prevent sticking).

Also an interesting addition of rose water.  Does this make the rice quite perfumed?  I did buy some rose water, once upon a time, but never really got around to using it much.  I think it is also sometimes used (traditionally) in Kormas, Pasandas, etc.

I have never tried (or seen) "Aeroplane LA Taste" Basmati before.  I'm currently using "Taj Basmati Classic", which is available from Woolies for a reasonable price (around $13 for 5 kg).  Probably less, from an Asian store, if you can find it there.  The grains are HUGE (1-2 cm, cooked) and I love the stuff!

I always wash (and soak) my rice (it invariably says to do so on the packet!  Who am I to disagree?).  You cite some very sound reasons for doing so (apart from culinary considerations)!   :o
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on December 17, 2012, 02:09 PM
Hi CA. Raj is from New Delhi. Been in WA for about 4 years. He's worked at Cinnnamon Club, Koh-I-Noor in Padbury, and Masala in Clarkson. He seems to know his stuff and is a real nice bloke with a wicked sense of humour. It's a pleasure to go to work.

The lemon and oil stop the rice from turning to a mush if it's overcooked slightly. As I said, it can take us a good 7 minutes to get all the rice out of the pan and drained after it has been cooked, the lemon helps to keep it stable.

The rose water with food colouring is great. It makes the rice very fragrant. We make up a squeezy bottle with food colouring in (powdered) red and yellow, and squirt it into the rice, then mix it all up when the colour has set.

Thanks for the rice tip, i'll give that one a go. If you want to try the Aeroplane rice, go to Shree Ganesh in Malaga if you're ever up this way. Ask for Mehendra, and mention me (Mike from British Indian) ask him for Aeroplane rice samples and he will give you a few packets of single serve portions for you to try. Other than that, you are always welcome to get some from me. I buy it in 20kg sacks at $57.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on February 28, 2013, 06:43 PM
Just thought I'd share this for the people that don't wash their rice.

Again, I ain't preaching, but this batch of rice was washed 10 times before cooking and LOADS of crap came out of it. During cooking, we could see, all these little black specs appearing on top of the water, and they were dead insects....YUCK.

We binned a whole 20 kg batch of rice. Luckily, it was just that one bag that seemed to be contaminated.


(http://img.photobucket.com/albums/v625/mickey-t/009-2.jpg)
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on February 28, 2013, 06:48 PM
Just thought I'd share this for the people that don't wash their rice.

Again, I ain't preaching, but this batch of rice was washed 10 times before cooking and LOADS of crap came out of it. During cooking, we could see, all these little black specs appearing on top of the water, and they were dead insects....

Yay, PROTEIN :-)  Millions of people in the third world would kill for rice with extra protein, insect or otherwise.  (Not saying you should have served it to your customers, but there are two sides to most issues).

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on February 28, 2013, 06:56 PM
LOL Phil.

I was thinking similar thoughts, and chuckling to myself that if we did serve it to vegetarians...................... ??? ??? ;D

Anyway, it went straight into the bin, our supplier couldn't be more apologetic, and provided a replacement bag.

It just struck a chord with me, as I used to follow Julians recipe and never wash rice, now the thought of NOT washing it, makes me feel sick
Title: Re: British Indian 2go Pillau rice
Post by: Secret Santa on February 28, 2013, 09:12 PM
It just struck a chord with me, as I used to follow Julians recipe and never wash rice, now the thought of NOT washing it, makes me feel sick

I just can't see it happening in the UK Mick, at least not with the retail basmati (I've been buying 10 and 20kg sacks for decades and never once had even a tiny spec of foreign matter). It does explain why so many books recommend washing it, but it's clearly a geographical thing.
Title: Re: British Indian 2go Pillau rice
Post by: DalPuri on February 28, 2013, 09:37 PM
I've had rice weevils a few times. If you buy rice by the sack and dont cook so often, they'll find their way to it somehow. But they're no bother. They just float and rinse out.  ;)
Just make sure you wash your rice like you always used to have to do.  If not for picking over stones, then for weevils.

Frank.  :)
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on March 01, 2013, 05:04 PM
Yeah Frank

I am always amazed at the amount of dirt that comes out of the rice. Lentils are even worse...lol.

I've seen weevils in flour, but never in rice, but our rice doesn't sit around for too long, we buy it and within the week it's cooked and gone.

SS, it can't be geographical as the rice that I and you are buying are coming from the same area. Australias border and quarantine restrictions are FAR stricter than UK, but every rice batch i have washed is filthy. I didn't realise HOW filthy rice was until I started washing it.... But like I say, if you're happy with it, go for it.

i'm sure boiling water will kill all parasites/germs/god knows what ever else is in there, so it's really not too much of a worry. i don't think it can make you ill. I am just so much happier giving it a good old scrub these days  8)
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on March 01, 2013, 05:27 PM
BTW, i never did get around to posting a picture of our rice.

Tis is it. I was a batch of around 30 portions of rice. There was a pack and a half of Shan pillau biryani mixed in, along with dry spices and rose water flavoured colouring. Very nice indeed. 8)

(http://img.photobucket.com/albums/v625/mickey-t/20121216_154548.jpg)
Title: Re: British Indian 2go Pillau rice
Post by: Naga on March 01, 2013, 05:32 PM
Your rice looks fantastic and fluffy. Guess like my accompaniment to Sunday's Butter Chicken is sorted! :)
Title: Re: British Indian 2go Pillau rice
Post by: Naga on March 04, 2013, 09:28 AM
My rice didn't turn out exactly like yours, Mick. Yours looks much, much better than my effort, but it was absolutely delicious and is now my No.1 recipe for pilau. I didn't have any of the Shan mix powder, so I substituted Chaat Masala and it worked OK for me. Thanks for posting the recipe and photo! :)
Title: Re: British Indian 2go Pillau rice
Post by: George on March 04, 2013, 09:50 AM
BTW, i never did get around to posting a picture of our rice. Tis is it. I was a batch of around 30 portions of rice. There was a pack and a half of Shan pillau biryani mixed in, along with dry spices and rose water flavoured colouring. Very nice indeed. 8)

Wow - your rice looks fabulous. My original fears that the biryani mix could turn the rice a bit brown were not justified. This now looks like a must-try recipe. It just goes to show the value in posting a photo. Thanks again.
Title: Re: British Indian 2go Pillau rice
Post by: Secret Santa on March 04, 2013, 01:29 PM
Am I right in thinking that the Shan Biryani mix is put into the rice raw, after the rice has been cooked? That seems odd.
Title: Re: British Indian 2go Pillau rice
Post by: Peripatetic Phil on March 04, 2013, 01:43 PM
Am I right in thinking that the Shan Biryani mix is put into the rice raw, after the rice has been cooked? That seems odd.
It would seem so, from the write-up.  My spices go in before everything, and are cooked for five minutes in ghee before the washed and dried rice is added, and then the whole is fried for a further two minutes before the boiling water and salt are added.

** Phil.
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on March 04, 2013, 02:22 PM
Yes fellas, we wash and cooke the rice, strai it, then transfer into a large container.

We then fry up a tarka of oil, ghee, mustard seeds, cumin seeds, (odd I know to use both, but this is what we do), cardamoms, cassia bark, cloves and Indian bay leaves.

We sprinkle Shan pillau biryani mix into the hot rice, then pour in the hot spice mix. squirt in the food colouring, wait a minute or two then mix it up. Easy!!! 8)
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on March 04, 2013, 02:35 PM
My rice didn't turn out exactly like yours, Mick. Yours looks much, much better than my effort, but it was absolutely delicious and is now my No.1 recipe for pilau. I didn't have any of the Shan mix powder, so I substituted Chaat Masala and it worked OK for me. Thanks for posting the recipe and photo! :)

You're too modest Naga.

I've seen the photo, and your effort looks bang on!

Good old Chaat masala, we use it on everything. Raj sprinkles it onto chips................wow, they taste fantastic. With seekh kebabs he rolls them in cream and sprinkles on the magic powder. Fan bloody tastic. 8)
Title: Re: British Indian 2go Pillau rice
Post by: Aussie Mick on March 04, 2013, 02:37 PM
BTW, i never did get around to posting a picture of our rice. Tis is it. I was a batch of around 30 portions of rice. There was a pack and a half of Shan pillau biryani mixed in, along with dry spices and rose water flavoured colouring. Very nice indeed. 8)

Wow - your rice looks fabulous. My original fears that the biryani mix could turn the rice a bit brown were not justified. This now looks like a must-try recipe. It just goes to show the value in posting a photo. Thanks again.

Thanks George. i hope you enjoy it. and yes, a picture speaks a 1000 words eh? it's just so time consuming for me as I'm not very computer literate. i normally have to bribe one of the kids to do the picture transfer stuff. lol.