Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: sp on November 04, 2014, 10:20 PM
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That's good looking rice sp. I'll have to give it a go. Just out of interest do you do pressure cook pilau? I did Julian's PC method the other day and was pretty happy with it. I'm also going to try the Kris Dhillon in the microwave as suggested by phil, I think it was.
Why wrap the lid in a tea towel? Is that just to ensure a good seal or is there another purpose?
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Looks good , I find bulk cooking rice is a precise beast.
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the restaurant doesn't pressure cook, that's where the pics are from. at home i usually use julians pressure cook method for rice and it works great, as does the microwave method (i use that for savoury rice sachets!)
i'm out of space in my freezer(s!) to stockpile more rice so i'm just doing one offs as required in the pan at the moment. in a moment of madness i did buy a kenwood rice cooker from a car boot sale but as you can't use the cooker insert for cooking pilau in case you scrape off the non-stick coating i keep that for plain boiled rice just to feel like it wasnt a total waste of
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Sp, that's a nice looking pot of onions 8)
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I've been in a few kitchens but NEVER seen as many onions in a pot. That is incredible.
Thanks for posting
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probably makes it look more as they were quartered rather than sliced... it was a bugger peeling them though!
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probably makes it look more as they were quartered rather than sliced... it was a bugger peeling them though!
dutch onions for the record
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Looks tasty!
I was cooking it before in a ricecooker, but I didn't like that it can only cook rice, was taking too much space and my kitchen is small.
So I got a multicooker Redmond m4502, brand new with a lot of functions. I was really impressed that I can cook rice in it for so short time and it will be so soft and tasty.
Will try your recipe today, thank you for sharing!
Have a nice holidays
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Here we go again. Another first-time poster who just "happens" to have bought a R@dm0nd mult1c00ker. I don't know how much R@dm0nd pays you for these facile attempts at product placement, but however much it is, it's too much. You're just too transparent and obvious, and the only result is that forum members are even less likely to buy one than they were before you guys (you are the third, by that way) started trying to promote them.
** Phil.
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I bought a Pyrex bowl. Works a treat.
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Out of curiosity does anyone else not see measurements in the original recipe? I'm unsure of the ratio of onion/spices/rice. This looks really good, so I'm keen to try it sometime.
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There are no quantities, Zap, and neither are there any in mine. I am afraid I make pulao rice entirely by eye, and the only measured quantity is one cup (or one mug) of rice -- everything thereafter is either "as required" (as in the case of water : 1/3" on top of the rice in the casserole dish) or "as seems desirable/appropriate".
** Phil.
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I always go 2 measures rice to 3 measures water
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I always go 2 measures rice to 3 measures water
For the evaporation method, Andy (which is the method for which I use my 1/3" above rule of thumb) ?
** Phil.
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Yes Phil evaporation :)
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Hi sp
I have tried this recipe twice now and the rice has come out perfect both times. The second time round I added a few cloves too - probably a regional thing!
Thank you for taking the time to post this
Regards
Mick
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...I have tried this recipe twice now and the rice has come out perfect both times...
Mick, did you use any specific ingredient quantities to a particular weight of rice, or did you "do it by eye"? It would be handy to have a guide rather than ruin a whole pot of rice through over-spicing.
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Hi Naga
I just did it by eye to be honest.
I used 2 mug fulls of rice (500ml approx)
3 mug fulls of water (approx 750ml)
1/2 finely chopped onion
150 ml oil
2 black cardamom
4 green cardamom
1 tsp cumin seeds
3 cloves
Regards
Mick
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Thanks, Mick. That gives me a starter for ten. :)
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Thanks, Mick. That gives me a starter for ten. :)
I wouldn't be keen on just rice for a starter and you'll not get much stretching it to 10 people. ;D ;) ::)
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I like it - it's my kind of wordplay!
I'm just disappointed I didn't notice it myself before I clicked the Post button! :D
Guess I'll give University Challenge a miss then...
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Never been the same since Bamber Gascoigne left. And why don't they "read" anymore ? All this "studying" nonsense really gets my goat ... And oh for the glorious days when contestants were still addressed by honorific and surname (e.g. 'Mr Blenkinsop') in "Brain of Britain" and not this ridiculous modern given-name nonsense. Hmmppphhhh.
** Disgusted of Tunbridge Wells
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Is this the pilau rice thread or the rambling nonsense one?
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Just to put it back on topic, I will probably add a Bay leaf next time too - which is normal for me to do in Pilau rice recipes
Regards
Mick
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Is this the pilau rice thread or the rambling nonsense one?
Of course it's not the pulao rice thread; that is taking place over on the Chicken Dhansak thread (http://www.curry-recipes.co.uk/curry/index.php/topic,13616.msg115582.html#msg115582), as you would know if you kept up-to-date with the forum posts ...
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...I will probably add a Bay leaf next time too...
Aye, you're right, Mick. An Asian bay leaf is needed for me too. I must admit that it's been ages since I made pilau rice, and I've been sticking to plain old boiled basmati. I'd sort of forgotten about making pilau rice until all these recent photos started popping up!
All change for Friday curry night this week though. Pilau rice with my curry and some of Colin Grigson's excellent Massur Dhal too. Can't wait! :)
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It works so well Naga.
At the end of cooking, all the whole spice end up on top of the rice so they are easy to remove. Before I used to have to rummage around trying to find them all. Also the addition of the red food colouring works a treat. I used to get too much bleeding of colour into the bulk of the rice (if you get my drift).
sp's rice is now my No 1 preferred rice
With this in mind, Im going to have to give his naans a whirl too even though I give Happy Chris's a 100% bir rating
Regards
Mick
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I'm going to make some of SP's pilau rice today to give it a go. I feel a bit curry-deprived this morning, so I've dug a portion of Chewy's Jal Jal Murgh out of the freezer to neighbour the rice.
Looking forward to it already! :)
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A not-entirely-artistic photo of a potful of SP's pilau rice made this afternoon. As is usual for me, I used liquid food colouring rather than the powdered stuff, hence it might look a little anaemic!
(http://www.curry-recipes.co.uk/imagehost/pics/6ab94d809f28e2c0402ce236b891f8a7.jpg)
First impressions are not bad - not the most flavoursome pilau rice I've made, but maybe it needs to mature a bit. Not unpleasant either, mind you, but it'll be tested very shortly alongside a portion of Chewy's Jal Jal Murgh. Yum! :)
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Hi naga you could try leaving the spices longer infusing in the oil. Think I left them for about 10 minutes on a slow simmer. I also left the rice to fry in the oil for maybe 2 or 3 minutes before adding the water. Should have told you this beforehand. Sorry mate :-\
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No bother, Mick. To be fair, I had a good few distractions while I was making the rice, so I wasn't giving it 100% attention. At least I got 7 very-decent single portions out of the batch, so I won't be making any more for a week or so, but I'll bear your advice in mind for the next time.
In the meantime, SP's rice complimented the main event very nicely! :)
(http://www.curry-recipes.co.uk/imagehost/pics/ca124754953409338f7c969c070c591f.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/000bb23964367421b8a58da8026d9327.jpg)
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That looks so tasty- my stomach is rumbling Big Time :o :o. Wouldn't mind trying CT's recipe. Have you got a link please naga and any tweaks for it maybe if any?
Regards
Mick
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...Have you got a link please naga and any tweaks for it maybe if any?...
There's two links for Chewy's Jal Jal Murgh, Mick: Chewy's Midnight Snack 16 (http://www.curry-recipes.co.uk/curry/index.php/topic,13410.msg112934.html#msg112934), and my effort (http://www.curry-recipes.co.uk/curry/index.php/topic,13448.msg113737.html#msg113737) at the dish.
I based it mainly on Chewy's Madras with some elements of Jalfrezi included. I have to say that last night's frozen portion was much better and richer-tasting than the freshly-cooked dish, proving that maturity matters.
I also added a couple of heaped teaspoons of Patak's Mixed Pickle to last night's curry as, for some reason, I can't get enough of the stuff at the moment! :)
PM sent.
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Great rice recipe- many thanks.