Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: Cory Ander on January 20, 2010, 12:10 AM
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Posted by peterandjen and moved to here by CA
Ive got a fool proof works every time no matter how many servings Pilau rice recipe, have a gander.
Per person 75g Basmati rice
Per person 1 quarter pint Water
salt to taste.
Wash rice really well until water runs clear.
sieve and allow to dry (dryer the better) about 20 mins
In a pan add a tablespoon of oil, 1tsp Fennel seeds and a stick of Cinnamon.
Heat until seeds start to crackle, throw in rice and stir till coated with oil.
Chuck in the cold water and salt and bring to the boil.
Cover pan with a tight lid and place on lowest heat for 5:30 secs.
When time is up, remove from the heat and allow to stand for 5:30 secs witout removing lid!.
When times up remove lid and give it a good forking, ahem, to fluff it up.
Perfect pilau rice and a spotless pan.
The cooking times are for a gas cooker, with an eccentric cooker allow 8:30 secs for both stages.
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Thanks for this recipe Peterandjen.
I used it last night as it looked simple, and I've never made pilau before. Fantastic! It worked amazingly well, so much better than the overboiled gloopy rubbish I usually end up with.
I modified the quantities for my tastes - 100g and 1/3 pint water per person. May try adding some other spices next time like cardamom.
My rice will never be the same again, and the stupid thing is making rice this way is probably easier than the way I used to do it - you just have to leave it alone!
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Im glad it worked for you:)
The best recipes are the simple ones, even an idiot like me can do them lol.
Ive got a good naan recipe aswell ill dig out, the only thing with this one is it uses packet yeast and it takes an hour to rise.
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ok i tried this recipe, i have an electric cooker at the moment , its horrible lol, cant wait to move again, i tried the times suggested , 8.5 mins each , wasnt long enough but it looked ok, next time i will add cardomons and also cloves plus turmeric as i prefer yellow pilau rice like Glasgow indian restaurants, i think 10 mins should do it for electric ! ps - first time i tried it i doubled the ingredients
Good post
Garry
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ps - first time i tried it i doubled the ingredients
That's the problem, especially with recipes like rice. Not much in BIR cooking scales well, except for naan bread. I wonder if you're giving peterandjen's pilau a fair shake.
Peterandjen - some pics would help as well.
I noticed your pilau includes only fennel and cinnamon. Bay leaves, cardamon, cloves, all feature frequently in BIR fayre. Have you tried including some of these in your method, and how was the result?
-- Josh
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As far as spices go id just throw in whatever you fancy, i usually put in a pinch of black onion seeds as well sometimes but i dont go for overly perfumed spices like cloves and cardamons, but its a personal taste thing.
As for weights and measurements as long as you stick to 75grams of rice and 1/4 pint of water per person, ive never had a single problem. Ive done it for myself, for 2 3 4 6 people all the time just following those weights and its been honky-dorey.
The only problem you can have is the heat of your simmer, i used to have an eccentric cooker and that took 8 and a half minutes simmer the same steaming.
Then we binned that and bought a proper cooker what uses gas, and after a little bit of trial and error reduced the time to 5 and a half for both.
Oh and MAKE SURE your pot lid is a tight fit, if not put a sheet of tin foil over the top of pan then press your lid down onto it tightly. As its really the steaming thats the most important thing. thats what gets your rice fluffy.
Ive passed this recipe on to a few friends and family members and they love it.
I can take photos,only i cant get my head round this reducing the size lark lol. I can cook the rice fine but foto's? nope not yet.
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i am again trying this recipe, this time with the exact recipe and measurements, i have added 2 green cardomons, 2 cloves , little bit of turmeric for the colour and 1 star anise, got the timer on so will see how it goes this time !
Garry
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ok i tried and failed, rice was cooked but not the distinct flavour of a scottish BIR - foto below lol
(http://www.curry-recipes.co.uk/imagehost/pics/2235d908edb6eea6ad27217f5ebc3fcf.jpg) (http://www.curry-recipes.co.uk/imagehost/#2235d908edb6eea6ad27217f5ebc3fcf.jpg)
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Blimey is that oil or water?
It is hard to tell is trhat basmati rice and if so was it washed and dried?
Ill make a portion for 1 sometime today and get a pic or 2 posted because that stuff you cooked just isnt right lol.
Ill follow the recipe to the letter. as i always do.
(http://www.curry-recipes.co.uk/imagehost/pics/da573a8759ebf0b978e0caac91acf5bc.JPG) (http://www.curry-recipes.co.uk/imagehost/#da573a8759ebf0b978e0caac91acf5bc.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/63e1e14f3260b1613bf3542082b98494.JPG) (http://www.curry-recipes.co.uk/imagehost/#63e1e14f3260b1613bf3542082b98494.JPG)
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I gave this a shot, this evening, and made 150g worth (twice the amount given in the recipe).
(http://www.curry-recipes.co.uk/imagehost/pics/490f028710f2032c0151c3703be3193b.jpg) (http://www.curry-recipes.co.uk/imagehost/#490f028710f2032c0151c3703be3193b.jpg)
I think it could have done with 6-minutes cooking time (a little more than stated in the recipe), as it came out a little damp.
It will go well with my chicken vindaloo.
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its water lol, didnt work for me, tried a few times lol
Garry
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Well im stumped m8 every time ive cooked it its been great. Oh well sorry m8.
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Tonight I made 4-times the quantity cooked it for 6-minutes, and then let it rest for 6-minutes, and did not use the cinnamon. I used 1tsp of salt.
I seem to be 'burning' the fennel seeds, so I guess whatI should do ned time it be much more careful with the fennel, or possibly even not use it, as it is getting a smokey flavour.
This method is working for me.
Any thought on how to get the yellow 'flecks' into it?
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its water lol, didnt work for me, tried a few times lol
Garry
So, when you say it 'doesn't work for you' what exactly is not working?
I believe the secrets are to:
* wash the rice THOROUGHLY, and
* thoroughly cover the rice with the oil
Washing it removes the starch, that may cause it to stick together in a clump; and coating each grain with oil keeps the rice grains separated.
When I wash it, I am using a 7-inch tamis (http://en.wikipedia.org/wiki/Tamis (http://en.wikipedia.org/wiki/Tamis)), washing with COLD water, and using about 4-5 gallons of water (to make sure the water runs clears when the rice is washed).
I bought my tanis (I have 1 7-ich and 12-inch tams) that I bought from Sur la Table (http://www.surlatable.com/p2p/endecaSearch.do?keyword=tamis&Search.x=0&Search.y=0). They are expensive, BUT they are worth the money, because they do the job properly,
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Every once in a while, you come across a recipe that "just works".
For me, its the original BE Pilau. (not the revised).
1C rice in 2T ghee with whole spices - bay, cinnamon stick, cloves, green cards, plus I like to add fennel and black cumin.
Stir until just brown, then add 0.5 t turmeric and 0.5t salt, I personally add 0.5C rosewater and 1.5C water. Into the oven at 350 degrees F for 25 minutes. At the end I colour with streaks or not.
Great result.
-- Josh
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haha i must be the only person who cant make this lol, i am once trying again as its annoying me lol
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lol i tried and failed again hahaha , where do you live peterandjen so u can show me lmao
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haha i must be the only person who cant make this lol, i am once trying again as its annoying me lol
Hi gazman, perhaps you'd be better off using one of the recipes where you use an excess of water and drain (rather than using this absorption method). It's easier to control.
There are several recipes in the rice recipes section here: http://www.curry-recipes.co.uk/curry/index.php?board=86.0 (http://www.curry-recipes.co.uk/curry/index.php?board=86.0)
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Posted by peterandjen and moved to here by CA
I've got a fool proof, works every time no matter how many servings, Pilau rice recipe : have a gander. (recipe snipped)
OK, tried this twice now. The first time I followed your quantities and timings exactly, and found that the rice was not fully cooked, so had to continue cooking until ready. The results were OK but not as good as I'd hoped. On the second occasion (yesterday), I used your exact methodology but modified the quantities, timings and spicing in accordance with my own experience and judgement. This time the results were out of this world : I have never achieved anything like this before. Pilau rice that was light, fluffy, rounded, smooth, every grain separate (without any trace of greasiness) and with a real "BIR Pilau Rice" flavour. Thank you so much for posting this : my rice will never be the same again !
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Just tried this with a single serving and I'm very impressed. I'm a noob, but it's the best rice I've ever made, lol. I'm eating a for-the-sake-of-it bowl as we speak. I added a little msg to mine though...I add it to nearly everything, lol.
Thanks very much ;D
A quick question: what are your views on the 'easy cook' basmati?
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A quick question: what are your views on the 'easy cook' basmati?
It's a bit like putting go faster stripes on a Ferrari.
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Im glad ite worked for you nai, i must admit its never failed for me, although i have noticed that if you follow my original recipe i have put the timings in SECONDS rather than MINUTES lol.
And as for easy cook rice, i wouldn't bother, it'll be shite, and i dont see the need, this recipes easy, quick and it works.
If it aint broke dont fix it.
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Thanks Peterandjen. This rice kinda improves once it's been on the plate for a minute or so too...not sure why. Great though...so simple to remember and does the job. ;D
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I made this on Wednesday, it worked a treat. I was out of fennel seeds so I added some cloves, cardomons & turmeric. I have a ceramic hob & cooked it for 9 min & 9 min and out came light fluffy pilau rice ;D
thanks Peterandjen ;)
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I've done a couple of these today ... good results every time even when changing the spices around. ;D
The only issue I have is the rice seems a little on the oily side. I did try reducing the oil to a desert spoon which was better but I also noticed a reduction in the flavour of the rice.
The taste is right but the local TA rice is very dry. :(
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Okay well the oil i use is just dirt cheap sunflower oil and you only need enough to fry the spices a little, i probably use about half a tablespoon for 2 portions, its just enough to heat the fennel and give the rice a LIGHT coating.
You might be able to remove the oil completely, just add the spices to your water and bring it to the boil, that might work, it might not but theres no harm in trying. As long as you've washed all the starch out of the rice i dont see why it shouldnt seperate when steamed at the end.
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the oil i use is just dirt cheap sunflower oil
Dirt cheap? :o It's more expensive than high performance synthetic engine oil! :P
I reckon the price of cooking oil is generally becoming quite prohibitive.....
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I know cooking oil is expensive today, I was thinking of running my van on it but it wouldnt have worked money wise lol.
I said dirt cheap to get the point across that it was just no frills no added flavout oil, stops people asking you whether you use olive oil and the likes.
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I made this for the first time today and had a great result. We quadrupled the recipe but only had double the amount of fennel seeds but I though this was enough anyway. Very easy to cook and super tasty. Thanks for the recipe.
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This is still my fave recipe, but I amended it slightly to achieve the desired result. I use 1/2 tsp Turmeric with the spices, 100g of white pearl basmati, let it cook for 6 minutes and stand for 6 minutes. I only use 1 1/2 tbls oil. I was using some supermarket brand basmati, which never gave me much joy. Now that I've switched to the 'white pearl' I'm having much better results.
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nai,
off post but i see the white pearl quite a lot and have thought of buying - could u measure a grain - just roughly using a ruler.
if so can u please post it here http://www.curry-recipes.co.uk/curry/index.php?topic=3487.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3487.0)