Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: bigboaby1 on January 13, 2013, 10:39 AM
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SOAK RICE FOR HOUR AND THEN DRAIN TO COMPLETELY REMOVE STARCH..DO NOT USE NON STICK RICE IT WILL NOT WORK..
1 SMALL ONION FINELY CHOPPED
ENOUGH OIL TO COOK ONIONS
2 CUPS OF BASMATI RICE TO 4 CUPS OF WATER
4 CLOVES
1/2 STICK CINNAMON
PINCH OF CUMIN SEEDS
1 TSP SALT
1 TSP YELLOW FOOD CLOURING POWDER..NOTE..DO NOT USE TURMERIC TO COLOUR YOUR RICE IT'S A NO NO
PINCH RED COLOURING POWDER
BROWN ONION WITH SPICES UNTILL COOKED THEN ADD RICE AND COAT REALLY WELL
ADD YOUR WATER AND COOK UNTILL RICE IS SOFT DO NOT OVER COOK
REMOVE RICE FROM THE PAN AND DRAIN
PUT IT BACK INTO THE WARM POT ADD YOUR RED FOOD COLOUR BUT DO NOT FORK THROUGH.. COVER WITH LID.. THE STEAM IN THE POT WILL REMOVE ALL THE MOISTURE.....IT NEEDS TO BE COMPLETELY DRIED OUT BEFORE FORKING.. LEAVE FOR ABOUT AN HOUR BEST TO LEAVE OVERNIGHT UNTIL THE WATER COMPLETELY EVAPORATES FROM THE RICE LEAVING IT WITH LOOSE GRAINS
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Thanks again
I'm getting a list of recipes to try!!
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Hi mate
Why do you say not to use turmeric to colour the rice?
I know plenty of people that do. I think it's a personal preference. Personally I'd rather use a spice than a chemical concoction anyday. just a thought......
I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ........
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I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ...
Well, I don't share this perspective, but even if I did it is worth bearing in mind that (a) all foodstuffs are made up of nothing but chemicals (see the late Prof. Jack Pridham's "Chemophilia (http://chemophilia.org.uk/)" for a rigorous debunking of the "all chemicals are evil" myth, by an internationally famous biochemist), and (b) many modern food colourings are directly derived from natural foodstuffs (e.g., Queen brand natural extracts (http://duetogsaij514.cloudfront.net/images/products/10/LN_407482_BP_10.jpg) for colouring food & drinks, where the yellow is extracted from turmeric) : Queen brand (http://queen.com.au/), incidentally, is itself an Australian company, so you should have no problem sourcing some).
** Phil.
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This is pilau rice not fried rice.
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This is pilau rice not fried rice.
I wouldnae' recommend expressing that view tae forcefully in Sauchiehall Street, laddie ...
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but its still pilau rice
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but its still pilau rice
A wise man knows what it is; a wiser man knows what to call it in Sauchiehall Street if he doesn't want to be on the wrong end of a Glasgow handshake (http://kamabakar.blogspot.co.uk/2008/05/glasgow-handshake-anyone.html) . . .
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In which case what do they call fried rice then? ::)
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I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ...
Well, I don't share this perspective, but even if I did it is worth bearing in mind that (a) all foodstuffs are made up of nothing but chemicals (see the late Prof. Jack Pridham's "Chemophilia (http://chemophilia.org.uk/)" for a rigorous debunking of the "all chemicals are evil" myth, by an internationally famous biochemist), and (b) many modern food colourings are directly derived from natural foodstuffs (e.g., Queen brand natural extracts (http://duetogsaij514.cloudfront.net/images/products/10/LN_407482_BP_10.jpg) for colouring food & drinks, where the yellow is extracted from turmeric) : Queen brand (http://queen.com.au/), incidentally, is itself an Australian company, so you should have no problem sourcing some).
** Phil.
If you want to add turmeric to your rice then that's fine but it won't be traditional Glasgow fried rice...I work in in an Indian takeaway food colouring is used in about everything from curry's to pakora massalas....etc..maybe better sticking to fish and chips..
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This is pilau rice not fried rice.
I wouldnae' recommend expressing that view tae forcefully in Sauchiehall Street, laddie ...
It is is pilau but if your from Glasgow it's fried rice..Hence GLASGOW FRIED RICE lol
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but its still pilau rice
A wise man knows what it is; a wiser man knows what to call it in Sauchiehall Street if he doesn't want to be on the wrong end of a Glasgow handshake (http://kamabakar.blogspot.co.uk/2008/05/glasgow-handshake-anyone.html) . . .
and a real man will say what it is despite the over stated, over opinionated nature of a pissed up local
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I know turmeric can add a "flavour" but I'd rather have the turmeric flavour and no chemicals ...
Well, I don't share this perspective, but even if I did it is worth bearing in mind that (a) all foodstuffs are made up of nothing but chemicals (see the late Prof. Jack Pridham's "Chemophilia (http://chemophilia.org.uk/)" for a rigorous debunking of the "all chemicals are evil" myth, by an internationally famous biochemist), and (b) many modern food colourings are directly derived from natural foodstuffs (e.g., Queen brand natural extracts (http://duetogsaij514.cloudfront.net/images/products/10/LN_407482_BP_10.jpg) for colouring food & drinks, where the yellow is extracted from turmeric) : Queen brand (http://queen.com.au/), incidentally, is itself an Australian company, so you should have no problem sourcing some).
** Phil.
If you want to add turmeric to your rice then that's fine but it won't be traditional Glasgow fried rice...I work in in an Indian takeaway food colouring is used in about everything from curry's to pakora massalas....etc..maybe better sticking to fish and chips..
I think what members are missing is bigboaby1 giving a recipe from the takeaway where he works and the way it is done in Glasgow - I use turmeric all the time - but im not making the Glasgow version like bigboaby1 has posted.
best, Rich
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and a real man will say what it is despite the over stated, over opinionated nature of a pissed up local
Glasgow Infirmary A&E is full of "real men", BIR-TY : 389 attendances per 1000 head of population in 2008/9. Personally I'd far prefer to accept that in Glasgow it's called "fried rice" than insist that it should be called "pulao rice" and then become just another statistic. There's also the rather interesting psychological effect of being surrounded by people all of whom call something the same thing (but not the same thing that you or I would call it) : I remember queueing for fish-and-chips in Stornoway, and hearing everyone in front of me asking for a "fish supper". "Fish supper ?!", I thought to myself : "No way am I going to call it that -- it's bl@@dy 'fish and chips', as every southerner knows". So, I got to the front of the queue and opened my mouth, fully planning to say "Fish and chips, please". And what words came out ? "Fish supper, please". Just couldn't stop myself :(
** Phil.
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and a real man will say what it is despite the over stated, over opinionated nature of a pissed up local
Glasgow Infirmary A&E is full of "real men", BIR-TY : 389 attendances per 1000 head of population in 2008/9. Personally I'd far prefer to accept that in Glasgow it's called "fried rice" than insist that it should be called "pulao rice" and then become just another statistic. There's also the rather interesting psychological effect of being surrounded by people all of whom call something the same thing (but not the same thing that you or I would call it) : I remember queueing for fish-and-chips in Stornoway, and hearing everyone in front of me asking for a "fish supper". "Fish supper ?!", I thought to myself : "No way am I going to call it that -- it's bl@@dy 'fish and chips', as every southerner knows". So, I got to the front of the queue and opened my mouth, fully planning to say "Fish and chips, please". And what words came out ? "Fish supper, please". Just couldn't stop myself !
** Phil.
Don't think i'll post anymore recipes guys this is getting to be hard work..what next death threats..over a curry... I'm not taking any chances. ....going back to Facebook less hastle
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Bigboaby1
Please reconsider that. I am sure that the vast percentage of members genuinely appreciate your efforts and the alternative cuisine that you offer. There will always be banter on forums and the written word will continue to be misinterpreted but for the most part no offence is meant. Yes, there will always be the odd one who will seek confrontation in everything anybody else seems to say. Just ignore them. That is the stance I have now taken on here. ;) ;) ;)
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and a real man will say what it is despite the over stated, over opinionated nature of a pissed up local
Glasgow Infirmary A&E is full of "real men", BIR-TY : 389 attendances per 1000 head of population in 2008/9. Personally I'd far prefer to accept that in Glasgow it's called "fried rice" than insist that it should be called "pulao rice" and then become just another statistic. There's also the rather interesting psychological effect of being surrounded by people all of whom call something the same thing (but not the same thing that you or I would call it) : I remember queueing for fish-and-chips in Stornoway, and hearing everyone in front of me asking for a "fish supper". "Fish supper ?!", I thought to myself : "No way am I going to call it that -- it's bl@@dy 'fish and chips', as every southerner knows". So, I got to the front of the queue and opened my mouth, fully planning to say "Fish and chips, please". And what words came out ? "Fish supper, please". Just couldn't stop myself !
** Phil.
Don't think i'll post anymore recipes guys this is getting to be hard work..what next death threats..over a curry... I'm not taking any chances. ....going back to Facebook less hastle
don't stress it bigbaby1, I was only having a bit of fun with Phil,
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don't stress it bigbaby1, I was only having a bit of fun with Phil,
Indeed. The whole thing was light-hearted, and in no way meant to detract from your recipes, which are clearly of great interest to many. Please keep posting, Bigboaby : even we poor Sassenachs are capable of appreciating good GIR ("Glaswegian Indian Recipes"), and don't all live on "skinking ware that jaups in luggies" :)
** Phil.
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but its still pilau rice
yes yes yes guys it's still pilau rice but in Glasgow we call it fried rice.. please please do not come back on and say "but its still pilau rice or i'll shoot my computer
On the subject of Turmeric once again...Fried rice..oops sorry Pilau rice should be aromatic Turmeric is not an aromatic spice... ..I used turmeric for years to colour my rice but after working in an Indian takeaway i was told no....yelLow food colouring only.. and this is from a chef who has had 25 years of experience of working in Scotlands restaurants and takeaway's.. Who am i to argue with him and by the way he's right
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On the subject of Turmeric once again...Fried rice..oops sorry Pilau rice should be aromatic Turmeric is not an aromatic spice... ..I used turmeric for years to colour my rice but after working in an Indian takeaway i was told no....yelLow food colouring only.. and this is from a chef who has had 25 years of experience of working in Scotlands restaurants and takeaway's.. Who am i to argue with him and by the way he's right
And I agree with him. For me, pulao rice is flavoured with spices such as star anise, Indian bay, cardamom, cinnamon or faux cinnamon, kala jeera, fennel, and optionally one or two cloves. Colouring is done with small quantities of dyes that impart no flavour, and the colours are kept separate until the rice is served.
** Phil.
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yes yes yes guys it's still pilau rice but in Glasgow we call it fried rice.. p
It's so good of you to post these recipes and I'm very keen to try some, or all, of them. They look promising to me. Frankly, I don't care what these recipes are called - all I'm interested in, is what they taste like! As others have said, please don't be offended by a bit of light-hearted banter on here.
And please, please, please answer my question on the other thread about base, as to whether you mean level, rounded or heaped amounts when you mention a chef's spoon. If I get that wrong, it could throw the whole thing out, and I want to give your recipes the best shot.
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Jesus H Christ here we go again....
I remember Panpot posting recipes on this forum a while back and him getting pretty upset at the questions he was getting asked. Some fair and valid, others just nonsense.
Here we have a guy going out of his way to post the recipes he PERSONALLY uses in a TA and they are being questioned or having comments made about what they call an item on the menu. These are FACTS that you are questioning, not something that's subjective and up for discussion.
I can understand critical comments like, "too much oil for my liking" etc (in which case don't try it but if you do you cannot comment on the recipe as you didn't follow it), but to say something is not actually what they are telling you its sold as is a little much. How quick we are to forget about regional variation; if if can happen for taste, why not its name?
As we are all trying to communicate only by typing, we need to appreciate that we don't have the benefit of hearing tone and seeing body language when it's being said - that way we can pick up on sarcasm or when it's a joke. Hey we can even use the smileys to help :D
I would hope that miscommunications do not hack off the originator of any submission to the point that they stop bothering because it's just not worth it. This goes for the other submissions that are dotted around the site, some of the comments/questions are pretty ridiculous, regardless of experience, come on chaps and chappettes!
Sorry, rant over! :P
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Irrespective of what it's called in Glasgow, this is pilau rice and pointing that out shouldn't be a reason to start throwing your toys out of the pram - this is a forum for discussion about all things curry after all. But that's by the by and no-one has answered my perfectly reasonable question, i.e. if this pilau rice is called fried rice, then what is fried rice called?
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You're all arguing what to call this rice but noone notices that the ingredients mention yellow food colouring but the method doesn't say what to do with it ... it only talks about the red food colouring.
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You're all arguing what to call this rice but noone notices that the ingredients mention yellow food colouring but the method doesn't say what to do with it ... it only talks about the red food colouring.
/Are/ all arguing ? Last post (before yours)
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Ok, then. But what about the orange food colour ? ;)
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Ok, then. But what about the orange food colour ? ;)
Orange, schmorange : vhat does it matter so long as you love your mother ?!
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I sure do love my mother, whatever that's supposed to mean.
Anyway, I guess I'm the only one who is buggered when an ingredients list doesn't match the method.
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I sure do love my mother, whatever that's supposed to mean.
It's a stereotypical Jewish traditional response expressing much the same sentiments as "whatever" does today ...
Anyway, I guess I'm the only one who is buggered when an ingredients list doesn't match the method.
It's pretty clear to me that this is meant to yield yellow rice with red grains, so just add the yellow food colouring at the same time as the water.
** Phil.