Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Yousef on March 31, 2005, 10:25 AM
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Hi all,
Has anyone got a recipe to get perfect boiled rice like the takeaway.
I spend all my time on curry production and neglect the rice, perhaps you have one to get it right ???
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Busy today.Perfect boiled rice.
PURE BASMATI RICE.(use anything else & i will nail your mouth open & stuff you with long grain rice ,bit like a stuffed marrow ;D ;D)
1. Get you pan & put in the amount of rice you need .
2. Boil a kettle,pour boiling water over rice, stir immediately,bring to boil on cooker.
3. Turn down heat to steady simmer as soon as it starts to boil.
4. Keep STIRRING & tasting (you actually testing the rice to see how cooked it is).
5. A soon as its still slightly crispy in the center(this part you need to learn from experience but what you are trying to do is get to the point were by the time you have taken from the heat rinsed in cold water it will be cooked right through with the residual heat in the rice)
Between parts 4 & 5 i add 2 STAR ANISE,4 CLOVES,4 CARDAMOM PODS ,4 PIECES OF CASSIA BARK (about amount that would equate to the STAR ANISE in weight) & 2 BAY LEAVES.
The biggets thing i have learned (& i cook rice 4/5 a week) is you never boil rice as by the time you think its cooked it carries on cooking until you cool it down ,so you always miss that point.also i find Basmati rice cooks so well .i use it for my Chinese & experimental dishes.
IT IS THE KING OF RICE !! 8)
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Thanks i will try this ;D ;D
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Hi i would like to know how did the rice turn out.Did you try all the spices as well ? What did you think ?
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hi,Darthphall
this method is very simple and easy as well , i will try it soon and report back.
thanks
ghanna
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I forgot , you can also add some cumin seeds . ;) ;)
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Rinse the basmati rice until the liquid coming off it comes clear. Then boil it in salted water along with a few pieces of cassia bark, a couple of bay leaves, a piece of star anise, a couple of cloves. Slightly undercook it then drain off the hot water. Return to pan with a knob of ghee. Cover with a tea towel (off the heat) for ten minutes.It will steam in the residual heat. Then add a tiny drop of red and green food coloring (just the cake baking stuff) and cover for a further ten minutes. Finally, fluff with a fork. It should be light and fluffy, with that restaurant "jeweled" effect. This rice reheats excellently in a microwave. It also freezes well.
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I never rinse Basmati :o as it is not starchy as most rices are, also a large amount of the flavour & nutritional content is on the surface, your washing away the goodness !! & using food colouring defeats the health objective.Try this as a healthy alternative .
Cook rice as i described but do a separate dish with just rice & no spices .The spiced version with the Turmeric will turn Yellow,
the unspiced will stay white , after all is cooked mix together Yellow & White rice !! it will look ACE!!! ;) and will not include any additives, i object to the use of these & enforce this protocol through the medium of a large hammer (hehehehehe!!! ) ;D ;D ;D ;D
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Hi, Darthphall
Please tell me if you do fry the whole spices in oil or not,as well in what stage do you add the cumin seeds ?
Which cumin seeds do you use is it the black cumin seeds that usually used in the biryani or is it the normal cumin seeds.?
Darthphall all your cooking is simple and easy and very quick, i print every recipe you type.
Waiting for your reply
Thanks
ghanna
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Hi Ghanna !!
Add normal Cumin between parts 4 & 5 as with the other spices,i don't roast them.
But you can in an empty pan on high just chuck in & roast for 30 seconds , you know when spices are cooked too long as they go bitter( i bet you knew this anyhow Ghanna as you have a vast knowledge on fine authentic Asian cuisine).
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Darth, How much rice do you use for this quantity of spice ?
Can you make 'loads' this way and freeze ?
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Blade the quantity of above spices will be adequate for 3 take-away sizes portions .
So if you now how much uncooked rice will make 3 cooked rice portions, sorry but i always do it by eye !!
That will be enough, incidentally it isn't that critical, you will know straight away if you`ve got it right or not (it`s not as hard as getting a curry right by a long shot!!).The rice will turn out fragrant & compliment your curry MMMM!!!! ;D ;D ;D
Recently i`ve been cooking all the spices together(covered) in the Microwave in a little water ;D ;D for 20 seconds or little longer until they are a little soft.
& then adding them to the cooked drained rice this gives excellent results. Hope this is of help feel free to ask anything else coz my rice is ace !!!
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Sorry i forgot , you can make a large amount & freeze as i do & it turns out A1 .
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Just tried it. Cooked it for about 14mins then rinsed in cold water. Each grain is perfectly seperate. It must be the rinsing cold after cooking that is the key !! Thank you.
Anyway, got the base, got the rice, got some chicken tikka defrosting from a previous batch. Now where's that flour..... chapatti time !!!
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Also you can add half a teaspoon of Turmeric when cooking the rice to turn it yellow. Or do half in a separate pan without then mix together when finished & get white & yellow rice !! ;) ;) ;) ;)
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Stealing wholesale from Natco-online website ... http://www.natco-online.com/acatalog/Holy_Grail.html ... but this recipe is dead easy and is pretty perfect. My comments are in [[brackets]]
Pilau Rice [[Mix it and leave it Recipe!]]
Fill and switch on your kettle
Whilst this is happening heat up a little oil in a pan that comes with a tight fitting lid [[I use about one teaspoon of oil for two 3oz portions. Careful, it could get too oily!!]]
Allow 3oz of BASMATI rice per person (weigh it!!! And it must be basmati ? nothing else works! You can also be boring and soak the rice in water first but I never bother) [[note that 3oz of rice is a small portion per person]]
Salt to taste
2 green cardamom pods (split open slightly) per rice serving
1 whole clove per serving
When the oil is warm, add the raw rice and spices together [[stir! stir! stir!]]
Mix well, ensuring the rice gets coated in the oil ? don?t worry if it starts to turn white
Turn down the heat to minimum
Quickly pour the boiled water into a measuring jug
(allow double the fl oz of water to the rice weight) ie for 4 portions: 12 oz of rice and 24 fl oz of boiled water. [[so for two 3oz portions you do 12fl oz of water]]
Stir everything around to stop any sticking and place the lid on securely
Cook for 12 minutes on the lowest heat setting [[should only need to check it once!]]
After 12 minutes take from heat and leave for another 12 minutes (do not remove the lid ? the steam will continue to cook the rice!!!)
Later take the lid off and you can add a drop or two of food colouring for that restaurant effect ( I use a drop of red at one end of the pot and a drop of green at the other ? leave for a while and then mix through the white rice for a realistic effect) [[how cool is that?!]]
I would normally make the rice first and, while it is resting, knock up the curry sauce. The rice stays hot like this for a couple of hours if you don?t keep removing the lid and let the steam escape!)
This recipe will give impressive results if you measure/time things accurately.
(For plain boiled rice, omit the spices and food colouring).
[[only thing to add, and apologies for singing to the choir on this, is that rice cooks on the plate so almost done in the pan is done on the table!]]
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My Recipe for Dabari Rice. ;)
This recipe makes totally awesome Rice http://www.curry-recipes.co.uk/curry/index.php?topic=498.0
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I do agree with Darth on this one. Make this rice to his instructions and you will have a dish that you can't distinguish from a BIR, in fact I think better.
The packet instructions on Basmati rice could not be more misleading. Most tell you to cook it for 15-20 mins. I get Rice Pudding if I do this!
Cooking for 6-8 mins is just right as like Darth says it continues to cook itself beyond this.
I also add a 1 oz knob of butter which they do in the Balti Kitchen Video ( weight watchers beware! ).
This gives it a slight stickiness ( although the grains are still seperate ) which you get in many BIR rice dishes, but either way this is a perfect rice.
And as Dee Dee points out adding some colouring either side of the pan once it is cooked then gently stirring makes for a great colouring effect that impresses everyone.
When it comes to rice I think at? least we can say we have cracked this one!!
Ray
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I sometimes cook the Dabari rice in two pans, one plain & one with a Teaspoon of Turmeric which turns the Rice Yellow. ;)
Much more healthy than food colouring. ;)
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Hi
Have tried Dylan's recipe twice now, yesterdays was good, today - boiled basmati rice for 8 mins, let stand for 10-15, didn't use star anise today but did us 1 tsp cumin seeds, result: perfect!? Almost exactly like my favourite restaurant.? Thanks Dylan - had been looking for the secret for a while.
Kacey
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Hi Darth, if you put your cooked rice in a tray,then using bottom of a machstick do four lines of yellow colouring 1 aross of green and one aross of red ,use your hand to mix in,and theres your pillau rice nice and colourfull TERRY
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Thats a good idea matey. ;)