Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: Cory Ander on February 12, 2010, 12:26 AM
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Posted by rasta and moved to here by CA
From rasta:
I love fried rice from my lolac take away, but can't find anything for fried rice or how to cook it, ie: after it's boiled, do I let it cool, go cold or fry it hot? what oil to use and how much and so on, I have also bought dried onions from an asian shop which I want to put in, but again no idea how to do it? help!
Reply from joshallen2k:
Its usually recommended to fry it cold. There are a number of good recipes for fried rice (pilao I'm assuming) on the site under side dishes.
-- Josh
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I love fried rice from my lolac take away, but can't find anything for fried rice or how to cook it
That's a very good question rasta, I have always had special fried rice with my BIR curries (never plain, never pilau, but most definitely fried) and, you're right, there is not one recipe on thisforum for producing it.
To my knowledge, they simply stir fry cold, dry pilau rice, in oil or ghee, in a very hot pan. Quite how they get such a beautiful flavour though is beyond me (maybe they use spiced oil/ghee to fry it in?).
If anyone knows for sure, please tell us!
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this may help........
here (http://www.youtube.com/watch?v=EJjl816nhZ0)
and the rice was one portion of pilau rice(hot) straight from the microwave,
Mick
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What were the spices that were added?
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Thanks Achmal,
Nice video 8)
Some questions please:
a) Was the oil fresh oil?
b) How are the onions and green pepper precooked?
c) Three tub ingredients were used. Were the first two salt and spice mix?
d) What was the third tub ingredient used?
e) Is the procedure the same (minus the egg) for plain fried rice?
Interesting to note they use preheated rice.
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What were the spices that were added?
Salt, spice Mix and methi leaves,
Mick
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Thanks Achmal,
Nice video 8)
Some questions please:
a) Was the oil fresh oil?
b) How are the onions and green pepper precooked?
c) Three tub ingredients were used. Were the first two salt and spice mix?
d) What was the third tub ingredient used?
e) Is the procedure the same (minus the egg) for plain fried rice?
Interesting to note they use preheated rice.
Hi Cory,
a) The oil was fresh (KTC),
b) Using a ratio of 2 onions to 1 pepper, boiled in enough water to cover add a little spice mix and salt, for about 4 minutes, drain, add a little oil, mix, to stop it drying out until ready for use,
c) Correct,
d) The spoon was dipped into dry methi leaves,
e) Yes Cory, thats how this chef cooked it,
The pre heated pilau rice makes perfect sense to me, no danger of the rice not being hot enough, all the flavour in the pilau being reinvigorated and speeds up the process,
Mick
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Yep nice video Mick, just been looking through your you tube channel
http://www.youtube.com/user/CURRYHOLIC1#p/u (http://www.youtube.com/user/CURRYHOLIC1#p/u)
You got some nice vids there your a really lucking boy getting into bir kitchens, good work.
Cheers UB.
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add a little oil, mix, to stop it drying out until ready for use,
Ah that's solved a puzzle for me! I saw the chef on the Malik live feed do this and I couldn't figure why he was adding the oil at the end when they were in their plastic tub. Now I know. Thanks mick, it's this sort of confirmatory evidence that really helps. An added hint is to use recovered oil for this, as I saw them do, for extra flavour.
By the way, I can add that Maliks and the East takeaways make their 'special' fried rice the same way, i.e. they add nothing more than salt, methi, and mix powder, oh and they fry up some onions, from raw, first too.
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Thanks for clarifying those points Achmal,
There's some interesting stuff there (the precooking - i.e. boiling - of the onions and peppers, the use of preheated rice (I can see the sense to ensure it's hot...though I understand that Chinese restaurants do it differently from cold?) and the addition of methi surprised me.
Good posts Achmal, I'll be trying this tomorrow.....
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Hmm. I always assumed that fried rice in BIR terms was in fact pilau.
Didn't know they did a more Chinese style with egg.
Never had it, but I too will try this.
Good post, Mick.
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Hmm. I always assumed that fried rice in BIR terms was in fact pilau.
Indian fried rice is distinctly different to Pilau Josh
"Plain" fried rice also does not normally have egg in it.
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Yep nice video Mick, just been looking through your you tube channel
http://www.youtube.com/user/CURRYHOLIC1#p/u (http://www.youtube.com/user/CURRYHOLIC1#p/u)
You got some nice vids there your a really lucking boy getting into bir kitchens, good work.
Cheers UB.
Cheers UB,
Some might call it luck :D but it also cost a lot of money buying loads of curries from the same place and befriending the owner and then asking the question "can I watch the chef cook my curry?", This place was ok with it and the videoing but I've had most say no to being videoed even if they have been happy enough for me to be in the kitchen,
Cheers,
Mick
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add a little oil, mix, to stop it drying out until ready for use,
By the way, I can add that Maliks and the East takeaways make their 'special' fried rice the same way, i.e. they add nothing more than salt, methi, and mix powder, oh and they fry up some onions, from raw, first too.
You're right SS, proving the point that chefs will have varied ways and methods for creating the same dish, just their take on it.
Mick
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Yep nice video Mick, just been looking through your you tube channel
http://www.youtube.com/user/CURRYHOLIC1#p/u (http://www.youtube.com/user/CURRYHOLIC1#p/u)
You got some nice vids there your a really lucking boy getting into bir kitchens, good work.
Cheers UB.
Cheers UB,
Some might call it luck :D but it also cost a lot of money buying loads of curries from the same place and befriending the owner and then asking the question "can I watch the chef cook my curry?", This place was ok with it and the videoing but I've had most say no to being videoed even if they have been happy enough for me to be in the kitchen,
Cheers,
Mick
Hey Mick,
This may seem a bit cheeky but is there any chance you will be able to ask your local chef of his naan dough recipe,
I'm hoping to have my new tandoori oven built in a couple of months and a bir naan recipe would probably give me
legendary status!!
Cheers UB.
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come upto Glasgow, you can buy a lesson for the ashoka , cost ?25 quid and u can ask and get them to show you exactly what they do lol
Garry
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Just tried this Achmal but have yet to eat it! I've taken photos and will report back soon.
Meanwhile, the final sprinkling of something (whilst it's in it's container)? Is it fresh coriander or dried fenugreek?
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Just tried this Achmal but have yet to eat it! I've taken photos and will report back soon.
Meanwhile, the final sprinkling of something (whilst it's in it's container)? Is it fresh coriander or dried fenugreek?
Just the ubiquitous sprinkling of fresh coriander,
I'm looking forward to the photos,
Mick
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Thanks Achmal, just one more question if I may?
What rice do they use?
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Thanks Achmal, just one more question if I may?
What rice do they use?
Now your asking :)
This was some time ago,
It was basmati of some brand but I can't remember,
I can guarantee not an expensive one,
Mick
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Thanks for your replies Achmal,
Here is the resultant fried vegetable pilau rice using my pilau rice recipe (with the addition of frozen mixed vegetables) here: http://www.curry-recipes.co.uk/curry/index.php?topic=1383.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1383.0) and your recipe above.
Tasted very nice 8)
(http://www.curry-recipes.co.uk/imagehost/pics/4db814f6272b5e2e3dd767b836f5a35a.JPG) (http://www.curry-recipes.co.uk/imagehost/#4db814f6272b5e2e3dd767b836f5a35a.JPG)
Any objections if I post the recipe in the recipe section Achmal?
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Here's one I made subsequently but also with potatoes in:
(http://www.curry-recipes.co.uk/imagehost/pics/0c7efef4b4fbb902a92b44b258104189.JPG) (http://www.curry-recipes.co.uk/imagehost/#0c7efef4b4fbb902a92b44b258104189.JPG)
I also used spiced oil for this one (fresh oil for the one above)
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And here it is with my Chicken Tikka Phal:
(http://www.curry-recipes.co.uk/imagehost/pics/b7efffd64c76e1110a69daa446284d2d.JPG) (http://www.curry-recipes.co.uk/imagehost/#b7efffd64c76e1110a69daa446284d2d.JPG)
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All looking pretty good Cory,
No problems with what you want to do,
Mick
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this may help........
here (http://www.youtube.com/watch?v=EJjl816nhZ0)
and the rice was one portion of pilau rice(hot) straight from the microwave,
Mick
Hey Mick wheres your vid's gone mate, im looking to do that fried rice?
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im looking to do that fried rice?
I have written the recipe and posted it here UB: http://www.curry-recipes.co.uk/curry/index.php?topic=4446.msg40731#msg40731 (http://www.curry-recipes.co.uk/curry/index.php?topic=4446.msg40731#msg40731)
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im looking to do that fried rice?
I have written the recipe and posted it here UB: http://www.curry-recipes.co.uk/curry/index.php?topic=4446.msg40731#msg40731 (http://www.curry-recipes.co.uk/curry/index.php?topic=4446.msg40731#msg40731)
Ah, ta CA