Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: Cory Ander on November 26, 2006, 01:35 PM
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Background:
This is my recipe for Pilau Rice. It produces perfect Pilau Rice, every time. It involves boiling the rice, in excess water, and draining the excess water once the rice is just cooked. This is unlike the "absorption method" where all of the water is fully absorbed into the rice. The absorption method no doubt produces a tastier rice (and is the method that BIRs no doubt use), but I find that this method is far easier to control and produces perfect, free-flowing rice, every time, and with minimal flavour loss.
I have separated the ingredients into those that I consider "essential" (i.e. the bare minimum that I believe is necessary) and those that I consider "optional". I personally use all of the spices and ingredients that I've specified. However, you should feel free to omit any of the spices (or add other spices) if you so wish.
I have included photographs to illustrate each step and I hope that this proves to be helpful.
I have also included variations for Plain Boiled Basmati Rice (see note 10 below) and Pilau Rice Cooked by Absorption (see note 11 below).
Serves 4 to 6
Ingredients - photo 1:
Essential:
- 500g basmati rice
- 6 tbsp (90ml) butter ghee (or vegetable oil)
- 6 whole cloves
- 12 whole green cardamom pods (lightly crushed using, for example, the back of a clever or knife)
- 1 inch long stick cassia bark (or cinnamon stick)
- 4 dried bay leaves
- 2.5 litres water
Optional:
- 1 tsp fresh garlic puree (or bottled)
- 1/2 tsp fresh ginger puree (or bottled)
- 1 star anise
- 1 tsp cumin seeds
- 1/2 tsp black (brown) mustard seeds
- 4 fresh curry leaves (or dried)
- 1/4 tsp salt
- 4 tbsp sugar
- Red food colouring (liquid)
- Yellow food colouring (liquid)
- Green food colouring (liquid)
Method:
1. Put the rice in a sieve and THOROUGHLY RINSE in cold, running, water - photo 2
2. Leave rice, for at least five minutes, to drain and for the grains to elongate
3. Bring the water to boil in a saucepan (or kettle, if big enough)
4. Heat the ghee (or vegetable oil) in large saucepan
5. Add the garlic and ginger purees (if using) and fry gently, stirring continuously, for 30 seconds - photo 3
6. Add all of the the whole spices and fry gently, stirring continuously, for 30 seconds - photo 4
7. Add the rice and fry gently, stirring continuously, for 1 minute. Ensure that all of the rice grains are coated in ghee (or vegetable oil) - photo 5
8. Add the boiling water and immediately stir to prevent the rice from sticking to the bottom of the pan - photo 6
9. Add the sugar and salt (if using) - photo 7
10. Bring the water back the boil
11. Cook the rice, uncovered, and stirring occasionally to prevent the rice from sticking to the bottom of the pan - photo 8
12. Keep removing and tasting grains of rice to see if it is nearly cooked. It is ready when the grains are soft on the outside but still a little hard in the middle (i.e. "al dente"). It will only take about 5 - 7 minutes for Basmati rice. DO NOT OVERCOOK THE RICE!
13. When almost cooked, pour the rice into a sieve and drain for 5 minutes - photo 9. If the rice is overcooked, immediately rinse it with cold water to prevent further cooking. Otherwise, don't bother (you'll simply wash away some flavour)
14. Spread the rice, in a thin layer, on a large tray (e.g. a baking tray) - photo 10
15. Place a few drops of each food colour (if using) on the surface of the rice - photo 11
16. Allow the rice to cool, by placing it in a fridge, for at least an hour. The colours will "fix", the rice will become dry and the grains will separate (Alternatively, place the rice in a warming draw/oven, pre-heated to 80-100C, for 30 to 60 minutes, and "fluff up" the before serving)
17. Gently toss the rice, using a couple of forks, to separate the grains, distribute the colours, and to "fluff up" the rice - photo 12
18. Place the rice in a bowl, or on a plate, and reheat in a microwave, on full power, for a couple of minutes, or until the rice is steaming hot throughout - photo 13
19. Enjoy!
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
2. The following points are important if you wish to produce free-flowing (i.e. non-stodgy) rice:
a) Thoroughly RINSE the rice in water (before cooking) to remove as much starch as possible
b) DO NOT OVERCOOK the rice. It is far better to undercook it. Remember that the rice will continue to cook, once you've removed it from the heat (unless you choose to immediately rinse it with cold water of course). It will also cook further when you subsequently reheat it.
3. If you wish to omit the artificial food colours, but you still want coloured rice, simply add 1 tsp of tumeric powder in Step 9
4. If you want a yellow base colour to the rice, instead of white, simply add some yellow food colour (or tumeric) to the water in Step 9
5. The rice can be used immediately it has drained, but it is preferable to dry it for the grains to separate further and for the food colours to set (if using)
6. Rice can contain a bacteria called Bacilleusereus. This can make you seriously ill. Therefore, to kill the bacteria, the rice should be thoroughly heated (to greater than 80C, for not less than 2 minutes), before use, accordingly
7. This rice freezes excellently. Simply put it into suitable sized sealable containers and freeze it after Step 17 (remove the whole spices beforehand, if you wish, because they can become astringent upon freezing). To reheat, simply defrost and heat in a microwave, on full power, for 2 minutes, or until the rice is steaming hot throughout
8 Any other rice can be cooked using this method, but the cooking times will vary
9. Other options:
a) For a tastier rice, add Akhni Stock (a "spice infusion"), instead of water, in Step 8
b) Add 2 tbsp of chopped onions and fry, until golden, prior to Step 5 (or add pre-fried onions in Step 17)
c) Add a tbsp of finely chopped fresh coriander in Step 7
d) Add 2 tbsp of desiccated coconut in Step 7
10. For Plain Boiled Basmati Rice:
i) Prepare the rice as detailed in Steps 1 and 2
ii) Omit Steps 3, 4, 5, 6 and 7
iii) Bring the water to boil in the cooking pan
iv) Add the basmati rice to the boiling water and stir well
v) Proceed with Steps 9 through to 19
vi) Use immediately after Step 13 (without rinsing with cold water) or proceed through to Step 19 (omiting food colouring if you wish)
11. For Pilau Rice Cooked by Absorption:
i) Use a large saucepan (preferably flameproof) with a tight-fitting lid
ii) Add 800ml of boiling water (for 500g of rice) in Step 8
iii) Reduce the amount of sugar (if using) to 2 tsp in Step 9
iv) Return to the boil and, as soon as the water starts boiling, put the lid on and reduce the heat to low
v) Leave well alone
vi) Turn the heat off after 3 minutes
vii) Leave for another 3 minutes, check that all the water has absorbed (if not, leave for another minute or two), and stir the rice gently but well (lifting and turning it from the bottom of the pan to prevent sticking)
vii) Proceed with Steps 14 through to 19. Alternatively, leave in the saucepan (if flameproof) and proceed from Step 15, placing the rice directly into the warming drawer/oven.
Copyright Cory Ander 2006
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photos (from top left to right, then bottom left to right):
Photo 1: The ingredients
Photo 2: Rinsing the rice
Photo 3: Frying the garlic and ginger (if using)
Photo 4: Frying the whole spices
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photos (from top left to right, then bottom left to right):
Photo 5: Frying the rice
Photo 6: Adding the boiling water
Photo 7: Adding the sugar and salt (if using)
Photo 8: Boiling the rice
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photos (from top left to right, then bottom left to right):
Photo 9: Draining the rice
Photo 10: Drying the rice
Photo 11: Colouring the rice (if using)
Photo 12) "Fluffed up" rice
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photos:
Photo 13: Perfect Pilau Rice, ready to eat!
(additional photos can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=1180.msg10229#msg10229 (http://www.curry-recipes.co.uk/curry/index.php?topic=1180.msg10229#msg10229))
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Fantastic Cory, well done and thank you. That must have taken a lot of effort to produce, so it is well appreciated. I can smell it from here ;D
CP
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Yes I agree
Excellent work Cory great photo's well done :P
Layne
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Excellent, Ill be giving that a go once my new kitchen is installed, grrr (almost 4 weeks and no curry cooking) ;D
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Nice one Cory,
But what?? no tablecloth? ;)
Kind Regards Ashes
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;) ;) Fanastic result Cory, well worth the time and effort, do I detect the old star aniseed used. Well Done. Paul
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I use Star Anise in my Darbari Rice its an ace Spice..love it. :)
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Darth, Do you find just 1 piece of Star Anise is just enough to flavour the rice, or do you use more.
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Hi Spicy...here is a link to Darbari Rice http://www.curry-recipes.co.uk/curry/index.php?topic=498.0
It will give you a good idea on Star anise amounts i use, but it is all down to personal taste with this powerfull Spice (just like the Darkside, muhahahhaaaaa). ;D
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Thanks Darth, But do you leave the star anise in the rice untill you serve it up. Cheer's Paul
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I leave all the large whole Spices in right until i serve, then take them out before pouring the curry over it, it's much easier than bitting down on them & wishing you had took them out before serving. ;D :P
Cheers :)
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Fantastic photos
I'm not sure if I have missed this, but what brand of Basmatti are you using?
I have have had very different results from various brands.
The cheapest rice seems to be almost impossible to clean.
It doesn't separate well either
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.....what brand of Basmatti are you using?
Hi Haldi,
Here, I've used "Sultan Pakistan Basmati Rice" supplied by "Spencers Gourmet Trading". It's pretty cheap (certainly not one of the more expensive) at about seventy pence a kilo. I find that there is no need to pick through it for loose husks and grit (cos there isn't any). However, there is a fair amount of loose starch and it therefore needs a good rinse to prevent the rice from sticking.
I've also used several other, similarly priced, basmati rices (such as "Elephant Brand") with very similar (i.e. good) results. I should think that any other half-decent Basamati rice will suffice, provided you give it a good rinse beforehand. Cooking times may vary though.
I also love Tilda Basmati rice which, I recall, cooks really quickly, is nice and fluffy, has nice long grains and has great aroma and flavour. I also recall it being considerably more expensive though! :o
Regards,
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I am not sure if you have seen recent comments in the press by various Trading Standards people; but there is great concern about the cheap Basmati rice appearing in this country. I have already posted comments about this subject elswhere at an earlier point, but briefly the cheap brands are being mixed with other types of rice and reject stuff, also the growing conditions may be somewhat undesirable (sewerage water etc). So as ever you makes your own choice an live with it. Just remember Rice is one of the most dangerous (even lethal) foodstuffs we eat, so my advice (professional) is buy the best. Another point: did you know that if you buy good quality rice and store it for aboyt 2 years or so in a dark dry place, you will have the finest rice you have ever eaten? The Asians do and they trade with it!
Happy (safe) cooking
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....there is great concern about the cheap Basmati rice appearing in this country....I have already posted comments about this subject elswhere at an earlier point.....
Please could you provide a link to this CP? I'm sure others may find it helpful?
...but briefly the cheap brands are being mixed with other types of rice and reject stuff, also the growing conditions may be somewhat undesirable (sewerage water etc). So as ever you makes your own choice an live with it. Just remember Rice is one of the most dangerous (even lethal) foodstuffs we eat....
...yes, but isn't this more to do with the growth of bacteria in cold rice (i.e. "Bacilleusereus", which is killed by heating the rice to a temperature above 630C) rather than the growing conditions or the mixing of types of rice?
....so my advice (professional) is buy the best....
Is "the best" also the most expensive CP? Is "the best" what BIRs use??? I suspect that BIRs will simply use the "best value" Basmati rice they can find....i.e. a compromise between "the best" rice and lowest cost!
...Another point: did you know that if you buy good quality rice and store it for aboyt 2 years or so in a dark dry place, you will have the finest rice you have ever eaten......
Yes, I understand that it can be "matured" for many years in fact!
The Asians do and they trade with it!
Quite right CP! As evidenced by this web site! http://basmati.com/ (http://basmati.com/) Clearly rice is a significant trading commodity!
Thanks for your comments CP...intrigueing as always! 8).....though I do believe (only my opinion of course!) that we are at risk of becoming paralysed by paranoia....but forewarned is forearmed I suppose and each to their own! :P
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Yes Cory points taken and they are correct, depends where you are coming from and what is an acceptable risk. As a professional I have to be careful what I say in my posts so that is why it comes across a bit anal; I can't be seen to be giving advice that is at loggerheads with what the Health authorities are saying.
On the growing conditions point, there is concern about where rice is grown and under what conditions. Sure, it is never the perfect place, but I have heard there is concenrn that there may be other impurities creeping into the food chain. Yes reheating and the storage of rice is still the major concern as you say. Bacilleusereus is always present to a lesser or greater degree, but its danger arises from its rapid growth potential after the rice has been cooked and cooled and then re-heated. As I have said elswhere BIRs and all other food retailers are only allowed to store their rice warm after cooking for 4 hours, then it must be chilled and frozen, or chilled and reheated by portion (microwave). Another important factor is it is not destroyed by heat like other bugs. The outbreaks of food poisoning from Chinese and Indian restaurants were often just put down to the quality of food and poor hygiene; however it now appears that most of it (and still does) comes from bad rice management.
BIRs and rice? Most I have visited or mad enquiries to all seem to use middle of the road rice, but not cheap rice. I think bog standard Tilda is the benchmark. But I concur that may well have changed since the BIRs have more competition these days and need to cut costs.
I can't find where I posted the original stuff at the moment, I do remember it did cause a stir then ::) It may well have been removed because of the other comments that appeared later. I also posted links to the Food Standards Agency and Health & Hygiene sites. If I have some time maybe I can put something in hints and tips with your good comments from the unofficial point of view.
Must go
CP
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What a gent,
I applaud you for taking the time and effort to do that as well as photos...I am gonna try this weekend and your step by step makes it easier for the lesser mortals ;D
a big thanks !
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Through ignorance, I have never observed any extra care, with cooking/reheating rice.
I had no idea there was any danger.
Sometimes, I've not put the cooked rice into the fridge until the next day
Having said that, I have never had food poisoning either.
I've always taken great care with prawns,chicken and meat.
But vegetables and rice I have just used one safeguard.
And that is:- if it tastes and smells good, then it's ok
On a slightly different note, the worst rice I have ever bought is broken basmatti.
It slips through the seive and seems very sticky to cook.
Anyone else bought that?
I was lured by it's cheap price, but NEVER again!!
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It may be a bit anal, but here is some basic stuff from F&H sources
The Symptoms
Symptoms with the diarrhoeal toxin are nausea, cramplike abdominal pains and watery diarrhoea, beginning 8 to 16 hours after eating and are related to the lower intestine. With the emetic toxin the symptoms are more severe and acute and are nausea and vomiting beginning 1 to 6 hours after eating and are related mainly to the upper intestine.
The diagnosis is confirmed by a laboratory test on a faecal specimen.
The illness occurs when people swallow the bacteria or spores formed by them which then multiply and produce toxin in the intestine, or from eating the toxin already produced in food, e.g rice.
Reducing the Risk
Bacillus cereus exists in normal bacterial and spore forms in foods. The normal form is inactivated by cooking, but most illness is a result of the multiplication of spores during inadequate refrigeration of moist cooked protein foods and rice. Because cooking often kills competing bacteria and heat activates the Bacillus cereus spores, storing large masses of cooked food between 4 deg C and 60 deg C can allow the bacteria to multiply.
(Your fridge is probably operating at 8 degrees Celsius !!!!)
Preventive measures that can be taken to help avoid the illness include:
Ensuring adequate temperatures are reached during cooking of food mixes such as sauces, custards, and soups to inactivate the bacteria. (80 degrees C is the minimum, and take note this is for deactivation not killing the blighters)
Keeping cooked hot foods above 60 deg C (preferably 70 deg C) if not served immediately. (Health & Hygiene regulations state the maximum length of time that rice can be stored at this temperature is 4 hours)Ensuring the rapid cooling of cooked food by dividing into smaller lots and refrigerating in shallow containers (less than 10cm deep).
Storing cold foods at or below 4 deg C to prevent toxin being produced.
Avoiding storing protein-containing foods with cooked rice because this stimulates the growth of Bacillus cereus.
Reheating foods to 75 deg C or until steaming hot, as flash frying or brief rewarming is not adequate to destroy the toxin. (Please note)
Preventing cross-contamination from raw to cooked foods (by using separate preparation areas or sanitising between processes).
Thoroughly washing fruit and vegetables and rice with clean water of drinking standard (potable) before use.
Ensuring food handlers have good personal hygiene and adequate food safety training.
Try these links
Food Standards Agency (UK)
http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/ (http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/)
http://www.food.gov.uk/ (http://www.food.gov.uk/) Just search on keywords Baccillus Cereus and Rice
quote: And that is:- if it tastes and smells good, then it's OK
A very dangerous assumption, you will not know in any way the rice is not fit for consumption.
Anyway I hope this clarifies. And please everyone don't lets have another episode as before. :o ::) :-[ ;D Everyone has a personal choice.
I will say however that if you ever suffer from the effects of BC you will never take risks with cooking rice; I know I have been there and hospitalised (not my cooking ::) I think it was that BIR in Bedford >:().
One last point; if you are taking any medicines for reflux or severe indigestion (not Rennies and the like) you are at greater risk.
CP
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Thanks CP.
I will take more care with rice.
I cook pillau rice quite a bit ,and have found myself, looking closely at the spices.
They don't always look that clean.
The bay leaves, for instance, look decidely dodgy.
They have bits missing, dark blotches, uneven colours with the underside coated with what might be mould.
If you think about the origin of these spices, they can't be hygenic.
Birds live in bay leaf trees and they are dirty!
When we use cinnamon, that is the bark of a tree.
Who knows what has been on that!
Animals mark their territory, don't they?
I hope they use the bark from high up.
What about the cardamon pods, are they harvested from the tree or the ground?
How well are they cleaned?
All in all, we are doing very strange things, to some unusual ingredients!
Having said that, they do making very tasty meals.
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Absolutely and well thought out. I am sorry to say this but pulses (dhall etc.,) are nearly as risky as rice (2nd on the H&H list of risks I think). Spices are better bought whole and grind them yourself, but in the end as long as you cook your stuff at 80C or above you should be safe. Anyway, many great minds on this Forum have debated this for long threads, and I respect their opinions; do your own thing just keep the risks in mind.
CP
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Just thought I'd add that I cooked this rice last weekend as a trial for a Christmas Curry night for our 'pommy' friends. Fast froze it and blitzed it tonight in the microwave. It came out perfectly -
looked absolutely brill - and no stodge!
P.S. Ate it with Darth's Madras (again). Knocked up another huge batch of base too :-)
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I tried this recipe last night but by absorption, came out good.
If you want to try it by absorption I would suggest as the rice has been soaked thoroughly dont stick to the normal 2:1 water to rice, I would go 3:2.
I did 20 fl oz of rice with 40 fl oz of water and it was a bit too much water, dried off fine in the oven afterwards though.
Also I only used 0.5 tsp of salt and 1 dsp of sugar, as you arent pouring the water you need less salt and definitely less sugar I would say.
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Hi CLNZ and Mark, :)
Thanks for taking the time and effort to try this recipe. Glad to hear it came out fine for you! 8)
I would just like to add/clarify a couple of points:
- the point of this method (i.e. cooking the rice in excess water and draining) is that is is far easier to control than the absorption method. The absorption method is fundamentally different in that it requires a defined amount of water to be used and careful cooking....hence the difficulty some will experience with the method and the results
- in this method, the rice has been "RINSED" thoroughly rather than "SOAKED" thoroughly. However, if I cook the rice by the absorption method, I use 500g of rice and 800ml of water. Again, I think it is preferable to use too little water than too much water
- 0.5tsp of salt is twice the amount of salt that the recipe calls for...hence more rather than less salt
- I also reduce the amount of sugar to 2 tsp (i.e. 1 desertspoon), if I cook the rice by the absorption method
I will post the recipe, for cooking basmati rice by the absorption method, shortly
Happy Christmas and New Year to all! 8)
Oh! And Happy Birthday to cr0.co.uk too! :P
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Hi Mate
Yes sorry meant rinsed, agree too little water is way preferable when doign absorption than too much. With regard salt I thoguht your recipe didnt have enough :)
Absorption is definitely trickier until you have a tried and trusted method, but IMHO it is the only way to cook pilau rice as you dont lose flavour.
cheers and happy Xmas
- the point of this method (i.e. cooking the rice in excess water and draining) is that is is far easier to control than the absorption method. The absorption method is fundamentally different in that it requires a defined amount of water to be used and careful cooking....hence the difficulty some will experience with the method and the results
- in this method, the rice has been "RINSED" thoroughly rather than "SOAKED" thoroughly. However, if I cook the rice by the absorption method, I use 500g of rice and 800ml of water. Again, I think it is preferable to use too little water than too much water
- 0.5tsp of salt is twice the amount of salt that the recipe calls for...hence more rather than less salt
- I also reduce the amount of sugar to 2 tsp (i.e. 1 desertspoon), if I cook the rice by the absorption method
I will post the recipe, for cooking basmati rice by the absorption method, shortly
Happy Christmas and New Year to all! 8)
Oh! And Happy Birthday to cr0.co.uk too! :P
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Hi All,
I've now added instructions for making Plain Boiled Basmati Rice (see note 10) and Pilau Rice Cooked by Absorption (see note 11).
The absorption method should produce a slightly tastier rice but is more difficult to control.
Regards, 8)
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Yep I agree
but once you get the knack of using the absorption method you won't do it any other way I always use this method there is a definate difference in taste to the final product.
Layne. ;)
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As a newbie to all this I've only ever used the absorption method before and not getting it right most times and end up washing the rice in cold water, and washing the flavours away at the same time.
Also my biggest fault I've now found out after reading this thread is that I've been over cooking the rice.
So following Cory's method my rice came out spot on with flavours still in tact.
Practise makes perfect..........another bag of rice goes in the trolley !
Thanks Cory.
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hiya cory
thanks for the recipe.been trying to nail this one for long enough.ive just taken it from the fridge and tasted it and had to reply right away.its spot on.congratulations.
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Hi xPatx and Harpole, :)
Thanks for trying the recipe. I'm glad to hear that you had successful results with it 8)
Regards,
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I wanted to give this a try, but when I went out on my shopping mission, I could only find normal mustard seeds (white ones), and I wondered if that would make much of a difference. I am still pretty new to some of these ingrediants, so I dont always understand the importance of some of the spices, and the unimportance of others, so some of you may be laughing thinking that of course they are well different, but I do have to ask these things.
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Hi SM,
Dont worry SM, it's a perfectly reasonable question! If in doubt, just ask! 8)
You can use white (yellow really!) if you can't find black (reddy brown really!). There is a subtle difference, but nothing to be unduly worried about.
Otherwise, just omit them, they are optional anyway ;)
PS: Put a lid on when frying them! Otherwise they will pop all over the place! :P
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Done this one tonight in my rice steamer - without the food colouring,(havent got any in stock) so I used a bit of turmeric instead - it tasted fantastic - better than any BIR pilau I've sampled. cheers CA :)
Kev.
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Hi Cory,
I made this last night and it was great,but there was enough to feed the 5,000!!
My question is can this recipe be halfed or can i freeze whats left?
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Hi PhilH,
Glad you liked it 8)
The recipe should be enough for about 4-6 (greedy!) adults! :P
But the answer is "yes" to both questions!
The rice freezes really, really, well. I recommed it if you have room in your freezer (please see point 7 in the "notes" to the recipe 8))
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Looks amazing!!!! I will try now........... :P
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I tried it... and am sorry to say ballsed it... i over cooked the rice and washed out the flavour.
I will definately try it again, it still tasted like pilau rice, but washed out ;D
My own fault... but great easy recipe... read all the instructions b4 cooking lol
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This is the second time I have done this recipe but this time with all the optional extras.
Had 6 hungry curry lovers for a dinner party, they all commented on the rice and how nice and fluffy it was and how do you get the colours to separate and not run all over the place. It was served with a hybrid BIR/authentic Dhansak (my own invention an will post it soon)
In my humble opinion, this recipe is better than any BIR pilau rice I have ever had!.
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Hi ES,
Yep, as you say, best to undercook the rice and avoid washing away the flavours.
Please let us know how you get on if and when you try it again :D
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Hi Jethro,
Thanks for trying the recipe and providing feedback mate...so glad you and your guests liked it 8)
Looking forward to seeing your "hybrid dhansak" recipe too :D
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This is next on the to-do list. I currently use food colouring in powdered form but find it quite hard get concise drops onto the rice - I'm going to try using a small straw I think. Would I just be better off buying the liquid food colouring? :-\
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This is next on the to-do list. I currently use food colouring in powdered form but find it quite hard get concise drops onto the rice - I'm going to try using a small straw I think. Would I just be better off buying the liquid food colouring? :-\
Hi Bobby
I use a little syringe (without the needle) which we got from the vet (our dog's annual booster).
;D
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Are you serious??? :o A well presented Pilau and a deworming in one! Now that's what I call killing two birds with one stone ;D
With the syringe are you using powder or liquid? Or powder mixed with water? In the absence of a pet dog / serious drug habit ;D any clues as to where I could get a similar syringe? Is that the best method?
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Are you serious??? :o A well presented Pilau and a deworming in one! Now that's what I call killing two birds with one stone ;D
With the syringe are you using powder or liquid? Or powder mixed with water? In the absence of a pet dog / serious drug habit ;D any clues as to where I could get a similar syringe? Is that the best method?
Hi Bobby
Powdered food colouring + water + syringe.
Excellent way of controlled squirting of colour into cooked rice.
No dog - no vet - have a look round back streets of Leith - bound to be a few discarded syringes there. Failing that, go into any veternary surgeon or medical centre and ask (explain why you want it first - or you'll probably get arrested).
Regards
SnS ;D
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Just when you thought diabetes was a no win...who'd a thunk it?
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I always use liquid colourings, its just a matter of putting your finger over the end of the bottle and giving it a flick.
Yes you get a multicoloured finger that does not clean off for about three days and sometimes the colouring actually hits the rice and not the work surface,the wife and the cat but hey, its fun and artistic ;D
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and sometimes the colouring actually hits the rice and not the work surface,the wife and the cat
Haha, that's funny Jethro! ;D :P
I also use liquid colours for the rice.
I use powders for tikka and tandoori marinades and for tanbdoori masala, where I find powders give more vibrancy.
For rice, a couple of drops (dotted here and there) is all that's required. To be honest, it doen't have to be criss-cross lines like depicted in the photos.
I usually add a few of drops of yellow (if the rice is white), maybe one or two drops of red and (occassionally) a drop of green. It's important not to overdo it or you'll end up with a day-glow mess!
Alternatively, I make the rice all yellow, by adding yellow liquid food colouring to the rice as it boils. Then I subsequently just add a drop or two of red and maybe a drop of green.
It's imprortant that the rice is quite dry before you add it though, otherwise the colours will run.
It then needs to "set" (in a warming drawer or fridge) before mixing, otherwise the colours will bleed, as you mix it, creating a good imitation of abstract art :P
Preferably put the rice in a thin layer, in a large, shallow pan (e.g. a baking or roasting tin).
hey then need to set
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Fantastic man. Absolutely. Respect for going the whole hog on this one. Loving my culinary indian experience so far ;D
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HOORAH! At last I've made Pilau rice that hasn't stuck together! Thanks for the step by step instructions. Think I was lacking in patience too. The rice came out fab! Husband was really impressed, and with the curry using a base from this forum. Better be careful or we'll end up having to go for Italian's instead of Indian's :-\
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Hi all.
great recipe.
I always use liquid colour and a small pipette. You can buy these from any chemist without suspicion you have dog worms or a drug habit.
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I tried this last night and it's the best rice I've made yet. I don't have the correct food colouring, so just used my standard yellow powdered stuff. The main things I learned were the frying of the whole spices and the bit about not cooking the rice all the way through. After a shot in the micro it really was just like the BIR.
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I tried this last night and it's the best rice I've made yet. I don't have the correct food colouring, so just used my standard yellow powdered stuff. The main things I learned were the frying of the whole spices and the bit about not cooking the rice all the way through. After a shot in the micro it really was just like the BIR.
CA definately has a winner here, just done another batch tonight with a Madras (CR0 base and Darths Madras recipe) nearly ready and tastes rather nice :)
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Made this last night. Its the best rice iv tasted! Got a lovely flavour to it!
Here are some piccies:
(http://i26.photobucket.com/albums/c122/mattwoodfield/ricebeforewater.jpg)
(http://i26.photobucket.com/albums/c122/mattwoodfield/riceontheboil.jpg)
(http://i26.photobucket.com/albums/c122/mattwoodfield/PilauRice.jpg)
(http://i26.photobucket.com/albums/c122/mattwoodfield/26072008158.jpg)
CA'S Pilau Rice! - DONE!
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Having seen photos of some members' pilau rice posted recently, I thought it might be helpful if I elaborate a little on the techniques that I currently use.
1) Rinse the rice thoroughly (until the water runs clear). This removes loose starch and thereby minimises sticking and enables free flowing grains to be produced
2) Soak the rice in water for a while (at least a few minutes). This softens and elongates the grains.
3) Drain the rice well. This removes excess water prior to frying.
4) I currently fry the spices in a few tablespoons of ghee. The spices I currently use are: a couple of cloves (not too many because their taste is overpowering), a few cardamom pods (cracked open), a few fresh curry leaves, a piece of cassia bark (and/or a cinnamon stick), an Indian (or English) bay leaf, half a teaspoon or so of panch phoran (an equal mix of mustard seeds, cumin seeds, fenugreek seeds, wild onion seeds and fennel seeds), a few chopped coriander stalks and a little chopped pandam leaves....all of which are optional of course.
5) I have stopped using the garlic and ginger I specified in the recipe since I think it overpowers the taste.
6) I generally add a little yellow food colouring (and/or a little tumeric when frying the spices) to impart an overall pale yellow colour (instead of white) to the rice.
6) The rest of the process is as described in the recipe.
7) Boiling in excess water is by far the simplest (i.e. most easily conrolled) method for the novice. I don't think much in the way of taste is sacrificed. But the end result (free-flowing grains) is more easily achievable.
8) It is important to add sufficient water to ensure that the rice does not boil away to a stodge. It is also important not to add too much water so as to dilute the taste too much.
9) IT IS IMPORTANT TO ONLY BOIL THE RICE UNTIL IT IS JUST AL DENTE (i.e still has a bite). Always err on the side of undercooking it rather than overcooking it. It only takes about 5 to 7 minutes for basmati rice.
10) When ready, immediately transfer to a colander to drain
11) Drain well, but do not leave it to congeal in the colander for too long (a few minutes is sufficient)
12) Transfer the rice to a large shallow dish (e.g. a roasting tray)
13) DOT A LIMITED AMOUNT OF FOOD COLOURING OVER THE RICE. I use a couple of DROPS of liquid yellow (to accentuate the yellow in places), a DROP or two or liquid red, and a DROP or of liquid green....all of which are optional of course. I don't use a syringe or anything else, just pour it from the bottle and be careful not to overdo it. DO NOT USE TOO MUCH RED OR GREEN....it might not look too pretty! :P
14) Put the rice in the fridge to dry well. Leave it for a couple of hours for the colours to "fix" or they will bleed into the rice when you mix it!
15) After a couple of hours, remove the rice from the fridge and gently mix it by turning with a large spoon (being careful not to break the grains)
The photos show:
- the rice after boiling and draining
- the liquid food colourings I use
- the rice after addition of the liquid food colourings
- the rice after drying the rice, "fixing" the colours in the fridge, and mixing
- the rice ready to serve
I hope this is helpful :)
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And the other photos.....
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Having seen photos of some members' pilau rice posted recently, I thought it might be helpful if I elaborate a little on the techniques that I currently use.
That looks excellent CA. Great post! I'll be trying this again soon and hopefully get even better results! ;D
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half a teaspoon or so of panch phoran (an equal mix of mustard seeds, cumin seeds, fenugreek seeds, wild onion seeds and fennel seeds
I picked up some TRS "Panch Puren" today. Do I add it whole or grind it first? The reason that I ask is that I can't imagine having whole fenugreek seed in my rice.
Cheers,
BB.
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I picked up some TRS "Panch Puren" today. Do I add it whole or grind it first?
I add the panch phoran whole Bobby. I also add a little to many curries (just prior to frying powdered spices). It's a great mixture of whole spices!
The reason that I ask is that I can't imagine having whole fenugreek seed in my rice
It's effectively 1/10th of a teaspoon (0.5ml!) of fenugreek seeds in enough rice to feed 4 to 6 people Bobby. So it's harldy worth worrying about, but I feel the panch phoran adds a little extra texture, flavour and interest to the rice. I would say that the mustard seeds, cummin seeds and fennel seeds are probably the more desirable ingredients for rice though. Add them separately if you wish to.
I did say it's optional, so just omit (or add) any whole spices you particularly dislike (or like) accordingly....problem sorted! ;)
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PS: The main purpose of my recent post was to better describe (and show) the method for obtaining nicely coloured, free-flowing rice grains, rather than to prescribe the whole spices to add.
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Cheers CA,I must admit, I've been adding more than you specified. Cheers, BB.
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PPS: I forgot to mention that I also add a little milk (about 200ml) with the water. I find that this gives the rice a more mellow and creamy taste. Adding too much, though, makes it taste more like rice pudding. :P
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Hey guys,
Well I made a batch of this for tonights dinner, and I finally remembered to take some pictures ;)
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Yo,
I tried this yesterday and it works an absolute treat. Did the most basic version of it (no food coloring or extra spices) in a rice cooker and it was great. Turned the rice cooker on with no rice in it, just oil and aromatics, and when they were released, I threw in the washed rice and water and let it get on with it. Worked like a charm!
S.
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Thanks for posting your pics Sasha 8) How did you find it?
Glad it worked like a charm for you Gideon 8)
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I've made this 4 times now and have found that if I add the sugar it just doesn't taste right for my palette, so I do not add that, anymore.
The key (I believe) is NOT to overcook it, as you so rightly emphasize.
Also, I have been tending to add too much food coloring (it doesn't take a lot) so that's also something I need to be careful off.
It's an OUTSTANDING recipe. I'd been trying to get rice right for over twenty years, and it seemed that no matter what I did I ended up with a bowl of stodgy, sticky rice.
Thanks for sharing.
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I have always cooked my rice by the absorption method ever since I obtained a Pat Chapman curry book. I have followed his method of using 300g of rice to 600ml of water. I only use use 5 spices as they are the only ones I have tasted in a BIR Pilau Rice, These are 2 Brown Cardomen, 4 Green Cardomen, 2 inch piece of Casia Bark,2 Asian Bay leaves and 4 Cloves. These are then fried in 1 tablespoon of Ghee (butter ghee not vegetable ghee, very bad for you, full of trans fats) until they release their aromas.Then fry the rice for 1 minute which has been soaked and rinsed and then drained so there is very little moisture left on the rice. My particular brand recommends two hours and when rinsed there is very little starch coming off the rice. To this add your boiling water( 600ml)and return to the boil. Once water is boiling turn the heat down to half and leave covered for 3 minutes. Turn off heat and leave for a further three minute or till all the water has been absorbed. Spread out thinly on a baking tray, this is imperative as this lets the steam to escape, thus preventing over cooking and place in a cool oven 80 degrees C for 30 mins, turning over every ten minutes so all the rice dries out. I do this with my fingers, being carefull not to break the grains. The colour is achieved by placing a teaspoon of rice in a small pot with the food colouring. I use dry food colouring as I find i achieve better results. A pot each for the three colours,. yellow,red and green.these pots are placed in the oven with the rest of the rice and allowed to dry. Once dried the three colours are mixed with the rice. (http://)
Very similar to CA's but with different measurements and spicing. Will give CA's a go because of the larger quantities, as I use a lot of rice.
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I'd just like to say i tried this today and bingo!!!! Perfection!!!
Mind you all i had to hand was the Cardomen pods,cloves,cumin seeds,salt and clourings.
Came out brilliant just like a Bir,so many thanks for the recipe,now all i got to do is to work out how to do a decent curry!!!
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Oh forgot to add,the day before i made this rice recipe i was given my first ever rice cooker,thought all my problems would go,however it was ok,but nothing to shout from the rooftops,but now i think i will pass it on to someone else as i do not need it now,so thanks Cory for your recipe/method,it's blinding m8.
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Pleased that you found it to your liking CurryPot 8)
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I made this yesterday, CA.
Couldn't believe how well it turned out and my guests were very impressed.
I added fennel seeds and a pinch of garlic powder to the mix and it seemed to work well. It was bursting with flavour. To be honest I didn't expect it to taste and smell so good.
Anyone reading this who hasn't made this superb recipe yet. Do it!
Thanks for all your hard work CA ;)
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Glad it worked for you and your guests "Deadman" (is that walking or running? ;)) 8)
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fair play that looks amazing mate i will give its method a try. for me though you have to have the food coloring its what makes indian cooking all the colors just make it more inviting to eat and then you get all the flavor.
sweet info wish me luck i.ll post the results. ;D
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(http://i814.photobucket.com/albums/zz64/pforkes/Indian/Pilaurice.jpg)
I have found that just using this ingredients list:
500g basmati rice
6 tbsp butter ghee
12 whole green cardamom pods
1 inch long stick cassia bark (or cinnamon stick)
2? liters water
1 tsp fresh garlic puree (or bottled)
? tsp fresh ginger puree (or bottled)
1 tsp cumin seeds
? tsp black (brown) mustard seeds
4 fresh curry leaves (or dried)
? tsp salt
Red food coloring (liquid)
Yellow food coloring (liquid)
Green food coloring (liquid)
gives me a better tasting rice (for my palette).
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I made a batch of this & froze some. Even after defrosting & reheating it turned out light, fluffy & tasty.
Thanks once again CA ;)
(now to try making naan)
Will
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You're welcome Will.
Rice freezes really well, I find (probably best to remove the whole spices, first, though). Defrosted, and blitzed for a couple of minutes in the microwave, on high, results in really nice, fluffy, separate grains 8)
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I too found this receipe to be the best for me. I am attempting to cook a genuine tasting takeaway menu for 8 people on Saturday and this, along with several other brilliant recipes I have found on here, unless I mess it up, will make me queen of the dinner parties! Thank you
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Glad the recipe works for you Ficox....
....which other recipes have you had success with?
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Here's tonight's rice.
(http://www.curry-recipes.co.uk/imagehost/pics/24d7adde54d3da53ff1de29facb7ae4e.jpg) (http://www.curry-recipes.co.uk/imagehost/#24d7adde54d3da53ff1de29facb7ae4e.jpg)
To make sure that I don't forget to put the salt in, I put it into the water, that I boil. I also use 1 tbsp instead of the 1/2 tsp CA states in his recipe.
I add a small amount of yellow food colouring and then only a small amount of red red colouring before putting it into the refrigerator.
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Hi
Pforkes am I write in that you put six times the salt into your version?
Regards
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I've adopted CA's method for cooking basmati rice and it works every time for me now.
The trick is definitely not to overcook and remove from the boiling water after only 5-8 minutes when the rice is still al-dente.
Then I just leave for a few mins to drain in a sieve and them pop it into a warm oven until eating time.
A lot easier than the total absorption method!
Thanks CA
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Hi
Pforkes am I write in that you put six times the salt into your version?
Regards
I know it is more than CA suggests, but it tastes much better (in my opinion) and I have cooked this dozens of times.
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that looks forking good pforkes!
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Great recipe Cory, I have family coming Saturday for a curry night and I tried it tonight. Great smell and taste it turned out perfect what more could I ask for.
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I use this CA recipe all the time. It gives a great rice but my food couloring leaves a lot to be desired, it comes out turquoise (the green) & and pink (the red) but the white is good, lol. Tastes great though. I have tried both fridge and oven, both work great & it freezes really well too. Next time I will try to get it like pforkes's picture that looks great ( I wonder what colour my yellow food colouring will be ::)).
Will
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CA. brilliant recipe.
tried it recently results were good. just seems like to much hard work just for rice!
Also, went to a restaurant recently and the pilau had like golden stringy stuff on top
when served? didnt think to ask at the time.
any ideas what it was?
regards
Harbut
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seems like to much hard work just for rice!
It only takes about 20 minutes, start to finish (including bringing the water to boiling). The 500g of rice specified in the recipe actually serves more than 4-6 that is also mentioned. The surplus can be frozen (I use the same plastic containers, with lids, that I use for curry base and curries) for future use. Simply defrost and blitz in a microwave, on full, for 2 minutes. The rice is even better (i.e. more free flowing grains) than before freezing.
the pilau had like golden stringy stuff on top.....any ideas what it was?
Probably egg?
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Here's tonight's rice.
Looks good pforkes 8)
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I think this is a great method and always use it now. I put yellow food colouring (here in Spain it is usually used for paella) in the water when boiling and I think I will start putting the salt in the pre-boiled water because I have forgotten it on a couple of occasions (and the sugar!).
As already observed, undercook a bit because the heat will continue to cook the rice once strained, which is also why spreading it out is necessary.
This photo is of pilau using this method, with a prawn jalfrezi (using Mark J's 10 onion base and CA's recipe), and OB's using an oven baking technique, although I am going to be trying Axe's recent recipe very soon. It looks fantastic.
(http://www.curry-recipes.co.uk/imagehost/pics/5fc55430e9637a90a3317d38a150dac5.jpg) (http://www.curry-recipes.co.uk/imagehost/#5fc55430e9637a90a3317d38a150dac5.jpg)
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Excellent photos Millsoni, that curry looks lovely! 8)
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The surplus can be frozen (I use the same plastic containers, with lids, that I use for curry base and curries) for future use. Simply defrost and blitz in a microwave, on full, for 2 minutes. The rice is even better (i.e. more free flowing grains) than before freezing.
That's a rather handy thing to know, i'll have to try this. I often make extra portions of anything that I cook to freeze and be available at short notice. Very handy indeed.
No idea about the stringy stuff but egg seems the most likely candidate. Local TA does Rashmi Kebabs with egg enveloping the kebab, that looks similar to your description. I have no idea how they do this but it must be a very hot pan and plenty of oil.
That prawn Jalfrezi has me salivating. :)
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I had a good go at this tonight and thoroughly enjoyed the finished dish. We added some button mushroom fried with onion and a little black cumin, garlic & ginger paste and IG Spice Mix.
Couple of things I noticed, the rice was cooked only after about 4-5 minutes in the pan. Having used ghee to fry, it remained in the grain after simmering. I also got some colour bleed from the colouring when mixing the finished dish. I halved the amounts but I forgot to halve the Cassia Bark and it was rather prominent.
I am sure it was in the process I applied but when all was said and done, both myself and the wife enjoyed it.
Thanks CA, any advice welcome.
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Hey, good recipie thanks :) When i do plain rice people dont like it anymore lol, and im using tilda! One comment ive just noticed as i am writng the recipie down for someone (dont know if its been mentioned already) is that you say to place the rice in the fridge to cool, this is not very clear as you should always allow food to cool down before putting it in the fridge.
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Umm, dunno. My rice is always precooked, left to go cold and then frozen or fridged. Hope that helps. Make sure that the colouring of the rice is done before you let it cool
It's the same for Chinese too, you never cook with hot rice.
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Those Bhajis look amazing!! :)
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One comment ive just noticed as i am writng the recipie down for someone (dont know if its been mentioned already) is that you say to place the rice in the fridge to cool, this is not very clear as you should always allow food to cool down before putting it in the fridge.
Isn't it best to cool it as quickly as possible?
As I understand it, the only problem with putting hot food in the fridge is that it may heat up the fridge and, therefore, the other food in it (to the possible detriment of the other food in the fridge)....though I've never experienced any problems with doing it.
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One comment ive just noticed as i am writng the recipie down for someone (dont know if its been mentioned already) is that you say to place the rice in the fridge to cool, this is not very clear as you should always allow food to cool down before putting it in the fridge.
Isn't it best to cool it as quickly as possible?
I imagine that by "best" you mean from the perspective of food safety -- the more quickly the rice can cooled, the lower the risk that dormant spores will develop into bacteria which could then produce toxins [1]. So from that perspective, clearly "yes". But by warming up other things in the 'fridge, you risk causing them to spoil prematurely, or to themselves start causing health problems, so unless you can dedicate a 'fridge to rapid food cooling, I would simply not bother. We (my wife and I) routinely leave rice to cool at room temperature and chill it (if we chill it at all : my wife often does not bother) only once it is cold. And neither of us has ever had a bout of food poisoning that could be attributed to this.
** Phil.
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[1] http://www.nhs.uk/chq/pages/can-reheating-rice-cause-food-poisoning.aspx?categoryid=51&subcategoryid=215 (http://www.nhs.uk/chq/pages/can-reheating-rice-cause-food-poisoning.aspx?categoryid=51&subcategoryid=215)
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What a great rice recipe it came out perfect
Thanks a lot 10/10
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I saw this and thought give it a try, I was a bit concerned about the amount of water but my this is the best rice I have ever made and it is 100% better then the 3 local takeaways I have tried in my area!!! Brilliant recipe easy to follow and does come out brilliantly!! Thank you for sharing.
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Cooked my rice using this method last night ready for tonights meal ;) Even though the recipe isnt all that different from the 1 I already use, the addition of minced garlic/ginger is new to me, I am delighted with the results. Firm rice full of flavour without the hassle of the absorbtion method. Happy Dayz :)
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This is perfect rice for me and it freezes and defrosts better than fresh !
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Massive thanks, it was terrific
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I have used the absorption method for donkey's years when making basmati rice, but I've never made pilau rice before last night. This is an excellent recipe and it is so easy to make with the minimum of effort. The beauty of the method for me is the ability to make a large batch of perfect pilau rice and store/freeze it without any loss of taste or consistency. Another cracker, CA! :)
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Glad that it worked for you, guys 8)
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Thanks for the clear instructions.
I used everything on your list apart from g/g and curry leaves and it turned out great.
Just cooked it initially for 5 mins as using other recipes my rice has come out sticky, probably due to overcooking.
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Made this today to go with another curry recipe from an alternate site...
It was lovely, the curry leaves were so fragrant.. Great recipe... thanks loads
Math
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too long winded just soak in cold water for 2 hours then drain cook in boiling water till soft drain then run under cold water simple thats for plain for pilau rice just place ingredents in water then do same just leave to cool end of
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too long winded just soak in cold water for 2 hours then drain cook in boiling water till soft drain then run under cold water simple thats for plain for pilau rice just place ingredents in water then do same just leave to cool end of
Possibly the worst advice ever Shaun. You never wash cooked rince in cold water. Properly cooked rice will be dry - why would you rinse it under cold water and make it all soggy again? Crazy! :o
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;)
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1
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I have to thank CA for this wonderful recipe. Unlike my photography it turned out perfectly. Separate grains and a beautifully delicate flavour.
(http://i40.tinypic.com/rumpso.jpg)
Made a batch using 500g of Tilda Basmati so freezing the rest in portions.
(http://i40.tinypic.com/4ibvxc.jpg)
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so i boil the rice first
then fry the rice
then boil the rice again
is that right? :S
i cant see the pictures on page 1
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so i boil the rice first, then fry the rice, then boil the rice again. Is that right? :S i cant see the pictures on page 1
Not as far as I can tell. I've not read the recipe before (seems a great deal of faffing about involved), but my reading is that you wash and soak the rice, then fry it, then boil it. That is also what I do, but the frying and boiling take place in a microwave oven, and as the absorption method is used, there is no loss of basmati flavour.
** Phil.
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ive read the recipe over and over again and just dont understand it. i want to make this.
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A rough pr