Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: Peripatetic Phil on January 03, 2012, 03:09 PM
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Although in 2011 I experimented with the "don't wash, and dry-fry" approach to pulao rice, and was quite happy with the results, I did come to realise that while the technique most definitely works and produces very acceptable pulao rice, the one thing that suffers in the process is the colour : the rice just isn't white at the end of the exercise. With this in mind, I have started 2012 by returning to the "Wash, soak and drain" method, but have modified my subsequent technique to use no stove-top utensils at all : all takes place in the microwave oven. So here is a step-by-step guide to what I am now happy to call "perfect pulao" : it really does lead to perfection, and I don't think can be significantly improved much further.
Step 1: place one mug of rice in a very large kitchen sieve, and stand the latter in an even larger bowl so that the sieve hangs down into the bowl for the former's full depth. Stand under the kitchen tap in the sink, and wash thoroughly, using hot water at first and then switching to cold. Leave the water running while you do other things, and return from time to time to give the contents of the sieve a good stir. When stirring no longer produces any signs of cloudiness in the water, turn off the tap and leave to soak for about 30 minutes, then empty the bowl and allow the rice to drain/dry.
Step 2 : into the base of a Pyrex [R] casserole with lid, put a little ghee (maybe 1/3 of an ice-cream scoop, no more) and on top of the ghee add your pulao spices : faux cinnamon, Indian bay, kala jeera, cardamom, fennel, a couple of cloves, and -- most important of all -- some star anise. Place in an 850W microwave oven and cook on full power with the lid on for five minutes. Remove from the oven, add some freeze-dried garlic flakes and the drained rice, salt to taste, and then cover with boiling water to a depth of about 1/3". Place in an 850W microwave oven with the lid on for 12 minutes. Remove from the microwave oven, lift over gently, add a few drops of food colouring if desired (keep each colour separate) and either return to the microwave oven at 10% for about 20 minutes, or place in a warm (80C) conventional oven for about the same period, in both cases still with the lid firmly in place. Gently lift over once more and serve. The pulao is even better on the second day, when the rice has been in contact with the spices and garlic for a full 24 hours, but is nonetheless both edible and delicious when freshly prepared.
** Phil.
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Hey Phil and Happy New Year to ya.
I've never seen a recipe for micro rice before, apart from those instant pre-made packets from supermarkets. It seems to me that one of the disadvantages of this method is time - 5 minutes plus 12 minutes whereas on the stove I give my basmati 10 minutes max. However I know one thing from exchanging banter with you and reading your posts on here - you are an astute chap and I imagine there must be other advantages that I've not thought of?
Steve
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Hey Phil and Happy New Year to ya.
Thank you, Sir : and to you and yours.
I've never seen a recipe for micro rice before, apart from those instant pre-made packets from supermarkets. It seems to me that one of the disadvantages of this method is time - 5 minutes plus 12 minutes whereas on the stove I give my basmati 10 minutes max. However I know one thing from exchanging banter with you and reading your posts on here - you are an astute chap and I imagine there must be other advantages that I've not thought of?
For me, it is as much a matter of convenience as anything; by cooking the rice in the microwave oven (and then transferring it to the main oven, where the plates are warming), I leave the hob completely free for the curry, the sag aloo, the chapatti, and so on. It is rather like my use of the induction hob : the more I can relegate to non-hob space, the more room I have to concentrate on the primary dishes. And cooked in a microwave oven, the rice never /ever/ sticks !
** Phil.
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Am with you now Phil and I can appreciate the hob problem, with only an 4 burner electric ceramic hob (not induction) I have to plan ahead. I usually drain my rice then pop it in a casserole and then later put it into the micro to dry off and heat up although the actual cooking is done in a saucepan with plenty water (not reduction method). This works for me but of course this is a plain basmati rice and not pilau. I can see how your method is attractive and stress free!
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An interesting alternative method which I may have a go at sometime but could you provide more info as to amounts of the spices etc and is it veg ghee or butter ghee that you use? Thank you.
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An interesting alternative method which I may have a go at sometime but could you provide more info as to amounts of the spices etc and is it veg ghee or butter ghee that you use? Thank you.
Butter ghee, Ruby, but no particular quantities of spices; I simply shake them into the palm of my hand and add them when it looks as if I have the right amount. Probably two star anise, two or three Indian bay leaves, at most two cloves, 8 to 10 little-finger-nail size pieces of faux cinnamon, 8 to 10 green cardamom, 2/3 teaspoon kala jeera, 1/3 teaspoon fennel and maybe 1 1/2 teaspoons freeze-dried garlic flakes. But I really must emphasise that all of these are guesses -- I have never measured how much I use, and just use visual judgement to guide me.
** Phil.
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An interesting alternative method which I may have a go at sometime but could you provide more info as to amounts of the spices etc and is it veg ghee or butter ghee that you use? Thank you.
Butter ghee, Ruby, but no particular quantities of spices; I simply shake them into the palm of my hand and add them when it looks as if I have the right amount. Probably two star anise, two or three Indian bay leaves, at most two cloves, 8 to 10 little-finger-nail size pieces of faux cinnamon, 8 to 10 green cardamom, 2/3 teaspoon kala jeera, 1/3 teaspoon fennel and maybe 1 1/2 teaspoons freeze-dried garlic flakes. But I really must emphasise that all of these are guesses -- I have never measured how much I use, and just use visual judgement to guide me.
** Phil.
Thank you for that, I understand.. I have recently been using the pressure cooker method for 3 mugs of rice quantity. Assuming my pyrex and micro is large enough, IF i doubled or trebled your quantities do you think I would keep the same cooking time or would that need to be increased proportionally?
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Thank you for that, I understand.. I have recently been using the pressure cooker method for 3 mugs of rice quantity. Assuming my pyrex and micro is large enough, IF i doubled or trebled your quantities do you think I would keep the same cooking time or would that need to be increased proportionally?
I think you might need a catering-size microwave oven to accommodate three mugs of rice after cooking ! I normally cook one, which is more than enough rice for two people; I do not think my Pyrex casserole would hold two mugs after the expansion that takes place as the rice swells, and certainly not three. As regards timing, we are not talking pro-rata; I would start with the 12 minutes recommended (certainly if using boiling water rather than cold), and test it at 12 minutes; if it is not ready, give it one or two more minutes and try again. My suspicion is that we are probably looking at something like a square-root law, so if one cup requires 12 minutes, two cups would require at most 12 x 1.414 = 17 minutes max. Don't forget to let the rice rest for 20 minutes, either at 10% power or in a conventional oven at 80oC : this will both help to dry it and also to set the colour if you are using liquid colouring.
** Phil.
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Ok I think the answer here is to do the smaller amount to try it out.. Three mugs in a 7 l pressure cooker doesn't even come to half and gives me a good 9 / 10 portions but may be a bit too much for the micro.
Now you got me getting the books out as I have never used 10% power for anything as it has a preset defrost etc. Seems like our micro is 1000watt on high. Has a warm setting of 100 watt so that is fine me thinks. :D ;)
Will report back but it will be a while as we are dining out this weekend ;) ruby of course.
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Phil.
Going to have a go at this today pending an answer to this.
A mug of rice? Am I splitting hairs to ask what size that is or does it not matter as long as the water is enough to cover it by 1/3" ?
Also note that you use pyrex dish. I have a couple of these with proper lids but would not say they are a tight fit like some pans. Does this matter?
Ta.
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Phil. Going to have a go at this today pending an answer to this. A mug of rice? Am I splitting hairs to ask what size that is or does it not matter as long as the water is enough to cover it by 1/3" ?
I do have a preferred mug which is not as large as some; I can weigh it for you if you like, but I don't think it really matters so long as it is much closer to one mug than to two.
Also note that you use pyrex dish. I have a couple of these with proper lids but would not say they are a tight fit like some pans. Does this matter? Ta.
No, that sounds just like mine. The weight of the lid prevents too much steam escaping, but it is by no means a hermetic seal!
** Phil.
P.S. One preferred mug of rice weighs 8 7/8 oz, or about 64 drachms & one scruple for those that prefer more traditional measures :)
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Thank you. I assume that is just the rice? ;)
2 / 3 servings? This amount?
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Thank you. I assume that is just the rice? ;)
And I thought /I/ was pedantic ! Yes, 8 7/8 oz is the weight of the rice, including any trapped air, grain weevils, fungal spores, and other undetected detritus. It was measured at an atmospheric pressure of 1002 millibars at 12:09 on 22nd January 2013 at an altitude of 13.62 metres above sea level, latitude 51.1667
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I see that the initial post in this thread (http://www.curry-recipes.co.uk/curry/index.php/topic,7664.msg66623.html) doesn't accurately describe my current methodology, so I will document the differences here :
1) Pre-heat the ghee for five minutes
2) Add the whole spices, coat in the now-liquid ghee, and cook for five minutes
3) Add the drained rice, mix gently with the spices and ghee, then cook for two minutes
4) Add the boiling water, salt, freeze-dried garlic flakes, stir gently, then cook for 12 minutes as before.
No other changes that I can spot. The spices will tolerate longer than five minutes without burning if you want to experiment. Don't forget to tear the Indian bay leaves into shreds, and you can crack the cardamom pods if you want to. No more than two cloves, and they can safely be omitted if you don't like the flavour they impart.
** Phil.
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I see that the initial post in this thread (http://www.curry-recipes.co.uk/curry/index.php/topic,7664.msg66623.html) doesn't accurately describe my current methodology, so I will document the differences here :
1) Pre-heat the ghee for five minutes
2) Add the whole spices, coat in the now-liquid ghee, and cook for five minutes
3) Add the drained rice, mix gently with the spices and ghee, then cook for two minutes
4) Add the boiling water, salt, freeze-dried garlic flakes, stir gently, then cook for 12 minutes as before.
No other changes that I can spot. The spices will tolerate longer than five minutes without burning if you want to experiment. Don't forget to tear the Indian bay leaves into shreds, and you can crack the cardamom pods if you want to. No more than two cloves, and they can safely be omitted if you don't like the flavour they impart.
** Phil.
Blimey - got you during one of your more periphrastic moments ** Phil. ;)
I am glad to added the update albeit my rice is now soaking and I have a bowl or spices AND ghee waiting to go in the Micro. Doh!!! Never mind, easily remedied. Unsure about giving such a small amount 5 mins but will be true to your instructions notwithstanding a slight adjustment I shall make for using a 1000W microwave. ;D Update to follow. Missus and girls out later so it may be a good excuse to add some of Saturday's left over Ceylon and try it out properly.
Arghh - just spotted 'preheat ghee' - is that the same as 'cook' or is that just to melt at lower power?
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Arghh - just spotted 'preheat ghee' - is that the same as 'cook' or is that just to melt at lower power?
"Preheat ghee" : all use of the microwave oven is at full power apart from the final resting phase.
I am glad to added the update albeit my rice is now soaking and I have a bowl or spices AND ghee waiting to go in the Micro. Doh!!! Never mind, easily remedied. Unsure about giving such a small amount 5 mins but will be true to your instructions notwithstanding a slight adjustment I shall make for using a 1000W microwave.
Mine is 850W, and in my experience both the ghee and the ghee + spices can tolerate well over five minutes without harm (this is, of course, fully-leaded butter ghee, not your watered-down namby-pamby vegetable rubbish !). The rice, on the other hand, is another matter, and I might be inclined to recommend cutting back the two minutes to 1 minute 30 or so ...
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Nice one Phil
You wouldn't have got away with those measurements last week ;)
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[http://www.curry-recipes.co.uk/curry/index.php/topic,8649.0.html author=michael.t link=topic=7664.msg87632#msg87632 date=1358863069]
Nice one Phil
You wouldn't have got away with those measurements last week ;)
[/quote]
Hahahaha. No way I was going to mention that. ;) certainly occurred to me though.
Should I enquire exactly how much 1/3 of an ice cream scoop is? Can't for the life of me work out why an ice cream scoop but, hey ho, in for a penny............. how big is yer scoop Phil? ;D
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Should I enquire exactly how much 1/3 of an ice cream scoop is? Can't for the life of me work out why an ice cream scoop but, hey ho, in for a penny............. how big is yer scoop Phil? ;D
Oh, bl@@dy h@ll, how should I know ? It's exactly large enough to remove one scoopful of ice-cream from a 2L container of Tesco own-brand new improved Cornish Dairy Ice-cream, that's all I know. And it's perfect for removing butter ghee from its tin, to boot :)
Photograph to follow, when I get back from returning my brand-new 2.6Kw 4-stroke generator to Lidl (damaged in transit, no replacement available).
** Phil.
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Ok done. I have some pictures but will only post at specific request. Hey guys - rice is rice is rice ( awaits argument ).
Having followed Phil's lead with a sprinkle of this, a shake of that and a smidgeon of 'fungal spored grain weevil', my only parting from the original was forced by my lack of freeze dried garlic flake. This was substituted with a small sprinkle of garlic powder at the appropriate stage.
My concerns regarding my micro being more powerful ( it's a man thing ) than Phil's obviously cheaper model ( did that come from Lidl too Phil? ;) ) were unfounded. Nothing burned and everything cooked, I think, as Phil intended. I did use red and green colour but very minimal. It is so easy to over do it. I would question the need for 5 minutes to melt the ghee unless there is an argument that this imparts additional flavour. ( Awaits comment ).
I must say - the smell was great whilst cooking. No, not great Bl@@dy marvellous.
On taking the finished product from the micro my first concern was the amount of water hanging on to the pyrex lid. Well at least it was on the lid and not in the rice. Lid carefully removed and water dispensed with, a quick stir revealed a still slightly tacky consistency but the rice was cooked perfectly. The tackiness did seem to go very quickly after removing lid and fluffing up. Again, lovely aroma. I have removed some of the whole spices ( then remembered that these may have been better left in if rice left overnight ) and stirred again to disperse the minimal colouring.
Verdict? - this rice looks good and indeed tastes good. I like the use of black rather than white whole cumin. It does have a strong but not unpleasant aroma and taste of aniseed. Bit obvious I suppose considering 2 x whole stars PLUS fennel seed. Personally I love it. For those who may not then I would suggest reducing the quantities as much may be lost if left out altogether.
It has now been in the fridge for around 30 mins and all the tackiness has gone, due in part I think to me placing a clean tea towel between lid and bowl to absorb some of the steam residue. Not rocket science I know but think it helped although even over-cooked rice seems to firm, separate and benefit from a night in the fridge.
My only 'downer' on this is the time it takes to cook for the amount of rice produced. I have not measured it out into trays as yet but Phil estimates 2 to 3 portions. I think I could increase quantities in the micro but not greatly.
Highly recommended if you have the time and do not need the micro for anything else. ;)
Thanks Phil - just waiting on the size of your ice cream scoop now but I suppose that depends on the mood you are in after lugging your compressor back to Lidl ;)
Edit - just measured my oxo good grips ice cream scoop - = 4 x tbsp ;)
Have to ask though Phil - how much / many garlic flakes do you add? You seem to have omitted this information ;D
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Having followed Phil's lead with a sprinkle of this, a shake of that and a smidgeon of 'fungal spored grain weevil', my only parting from the original was forced by my lack of freeze dried garlic flake. This was substituted with a small sprinkle of garlic powder at the appropriate stage.
I think I would have substituted a few slivers of the real thing, but whatever.
I would question the need for 5 minutes to melt the ghee unless there is an argument that this imparts additional flavour. ( Awaits comment ).
I found it did not fully melt in two; five seemed the next obvious number (both necessary and sufficient).
On taking the finished product from the micro my first concern was the amount of water hanging on to the pyrex lid. Well at least it was on the lid and not in the rice. Lid carefully removed and water dispensed with, a quick stir revealed a still slightly tacky consistency but the rice was cooked perfectly. The tackiness did seem to go very quickly after removing lid and fluffing up. Again, lovely aroma. I have removed some of the whole spices ( then remembered that these may have been better left in if rice left overnight ) and stirred again to disperse the minimal colouring.
Ah, at this point you may inadvertently have deviated : did you remove the rice after 12 minutes at full power, or after 12 minutes at full power plus 20 minutes at 10% ? It is not clear if you added the colouring after the 12 as recommended and then let it rest at 10% for 20 mins (or the same time in a conventional oven at 80oC). I would not expect significant water on the lid after 12+20.
Verdict? - this rice looks good and indeed tastes good. I like the use of black rather than white whole cumin. It does have a strong but not unpleasant aroma and taste of aniseed. Bit obvious I suppose considering 2 x whole stars PLUS fennel seed. Personally I love it. For those who may not then I would suggest reducing the quantities as much may be lost if left out altogether.
To put things in perspective, I don't use very much fennel; probably four times as much kala jeera as fennel.
It has now been in the fridge for around 30 mins and all the tackiness has gone, due in part I think to me placing a clean tea towel between lid and bowl to absorb some of the steam residue. Not rocket science I know but think it helped although even over-cooked rice seems to firm, separate and benefit from a night in the fridge.
An optional extra : mine always gets eaten after the 12+20 minutes, and only what then remains gets chilled.
My only 'downer' on this is the time it takes to cook for the amount of rice produced. I have not measured it out into trays as yet but Phil estimates 2 to 3 portions. I think I could increase quantities in the micro but not greatly.
I suppose what matters here is for how many you are catering -- I normally cater for one, two, three or very occasionally four; never more. Almost invariably one or two. In which case 44 minutes plus washing time doesn't seen excessive to me, since it all takes place while I am cooking the curry.
Thanks Phil - just waiting on the size of your ice cream scoop now but I suppose that depends on the mood you are in after lugging your compressor back to Lidl ;)
D@mn your eyes, Sir, you have a confounded impudence : I will have you know that my microwave oven (which includes a 2Kw convection oven) came from Tchibo, as would any gentleman's. The generator was intended for the servants' quarters : they were to receive one tankful of petrol at the beginning of winter, and could then use the resulting power as they saw fit, even using two bars of their electric fire if they really felt it necessary ('though a few years at Gordonstoun would soon have knocked that nonsense out of them -- that's the trouble with the lower classes these days, they're just too d@mn pampered by half . . .).
Edit - just measured my oxo good grips ice cream scoop - = 4 x tbsp ;)
And here, Sir, is mine. Also from Tchibo, of course.
(http://www.curry-recipes.co.uk/imagehost/pics/da5e7e4e1b6dac188e15b45b70f0cceb.jpg)
Have to ask though Phil - how much / many garlic flakes do you add? You seem to have omitted this information ;D
Just sufficient, old chap : neither too many nor too few. Toodle-pip.
** Phil.
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Ah, at this point you may inadvertently have deviated : did you remove the rice after 12 minutes at full power, or after 12 minutes at full power plus 20 minutes at 10% ? It is not clear if you added the colouring after the 12 as recommended and then let it rest at 10% for 20 mins (or the same time in a conventional oven at 80oC). I would not expect significant water on the lid after 12+20.
Thanks for the response Phil. Re the steam / water etc. I added the colour after the 12 mins and before the 20 mins on 10% - as recommended. I did fluff up briefly before adding colour as well as after the 20 mins. May be that my pyrex lid fits a bit closer than yours and traps more steam?
My self and my good missus have just had 2/3 of it with appropriate accompaniments and it still gets the thumbs up. Very nice indeed. I may even try and replicate the spice mix across to my 3 mug pressure cooker version for 10 portions and see how we go. If it fails it fails and I shall therefore be doing this again sometime.
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Thanks for the response Phil. Re the steam / water etc. I added the colour after the 12 mins and before the 20 mins on 10% - as recommended. I did fluff up briefly before adding colour as well as after the 20 mins.
So do I, in retrospect.
May be that my pyrex lid fits a bit closer than yours and traps more steam?
Maybe; or maybe your 1/3" is a little more than mine. Try a tad less water next time, maybe ?
My self and my good missus have just had 2/3 of it with appropriate accompaniments and it still gets the thumbs up. Very nice indeed. I may even try and replicate the spice mix across to my 3 mug pressure cooker version for 10 portions and see how we go. If it fails it fails and I shall therefore be doing this again sometime.
I am delighted it all went well. Tonight, for me, plebians' pie with home-made chips (par-boiled in slices, then chipped and deep-fried at 190oC). Photos later, if the chips look good !
** Phil.
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Maybe ; or maybe your 1/3" is a little more than mine. Try a tad less water njext time, maybe ?
Perhaps this is one of those times that the quantity of water should be measured as opposed to estimated? Once the optimum is found it can therefore be replicated time and again providing the other conditions remain the same?
Enjoy your chips. ;)
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I am delighted it all went well. Tonight, for me, plebians' pie with home-made chips (par-boiled in slices, then chipped and deep-fried at 190oC). Photos later, if the chips look good !
** Phil.
A really good tip i thought of years ago(and still do to this day) is to buy a portion of chips from the chippy without salt or vinegar.
Spread them out when you get home and leave to cool.
Then deep fry hard and fast for a few mins.
Perfect crispy chips. 8)
Frank. :)
p.s. Theres always room for colour and a double fry with chips from the chippy because theyre usually quite blond.
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Perhaps this is one of those times that the quantity of water should be measured as opposed to estimated? Once the optimum is found it can therefore be replicated time and again providing the other conditions remain the same?
To be honest (and serious, for once), I don't think measurement will help. I forget how long it took me to master fried rice, but it may well have been getting on for twenty years, and during that time I tried every measurement in the book. Then, one day, it just happened, and after that, it (almost) never went wrong again. Causative formation (or formative causation) at work ? Anyhow, exactly the same story with pulao rice (and probably almost the same timescale, perhaps a little foreshortend because the fried rice experience gave me a start); now I add the water by eye, adjusting for the length of time for which it has soaked, dried, and so on, and it is (almost) never too wet or too dry. Can I communicate to others how much water to add ? Only in the most general terms -- about 1/3" -- it is then up to each individual to modify the amount they use on subsequent occasions in the light of experience, and very soon each will be able to make perfect pulao every time without the need to measure anything.
Enjoy your chips. ;)
Thank you, and here they are, accompanied by the wonderful plebians' pie.
** Phil.
(http://www.curry-recipes.co.uk/imagehost/pics/d61cf69762a441dedc27abfae4e63cfb.jpg)
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Your pie looks great Phil. But the chips look very iffy.
Rob :)
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Your pie looks great Phil. But the chips look very iffy.
M. Fray & M. Bentos studied for fifty years at L'Ecole Gastronomique in order to learn how to create such perfection in a pie; what hope has a mere amateur when he places his humble offerings alongside theirs ?
** Phil.
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Your pie looks great Phil. But the chips look very iffy.
M. Fray & M. Bentos studied for fifty years at L'Ecole Gastronomique in order to learn how to create such perfection in a pie; what hope has a mere amateur when he places his humble offerings alongside theirs ?
** Phil.
I'd have garnished liberally with Harry Ramsden's mushy peas, and a couple of thick white bread slices on the side (buttered), cut diagonally. Salt and vinegar. Heinz tomato ketchup. Perfection!
Rob 8)
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As I mentioned last night that mastering (Chinese) fried rice was, for me, an important step towards mastering pulao rice, and as I cooked fried rice this evening (tenth anniversary of my late father-in-law's death, so important to put the right food on the shrine) I thought that some might be interested to see a picture of it. There is, of course, no "recipe" per se : well-washed rice, 1/3" boiling water, 12 minutes, then fry omelette and shred, add rice, MSG, salt; keep moving; finally add finely chopped spring onion, fry a little more, dress with sesame oil and serve.
** Phil.
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(http://www.curry-recipes.co.uk/imagehost/pics/2a77519f80a5759705cbe84e7cbc642d.jpg)
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As I mentioned last night that mastering (Chinese) fried rice was, for me, an important step towards mastering pulao rice, and as I cooked fried rice this evening (tenth anniversary of my late father-in-law's death, so important to put the right food on the shrine) I thought that some might be interested to see a picture of it. There is, of course, no "recipe" per se : well-washed rice, 1/3" boiling water, 12 minutes, then fry omelette and shred, add rice, MSG, salt; keep moving; finally add finely chopped spring onion, fry a little more, dress with sesame oil and serve.
** Phil.
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(http://www.curry-recipes.co.uk/imagehost/pics/2e323e8ad6e6ec0392b2f88c894290bd.jpg)
Looks good Phil. A credit to the shrine. Personally I have always had better results with fried rice when adding the cooked rice when cold.
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Looks good Phil. A credit to the shrine.
Thank you.
Personally I have always had better results with fried rice when adding the cooked rice when cold.
I found the same, when I boiled my rice the traditional way; now that I use the microwave oven, I find I can cook it straight from the oven because there is no excess moisture at the end of the cooking period. The rice you see was admittedly rested for a few minutes while I put the boiled rice on the shrine and then cooked the chicken with chilli and black bean sauce (see below), but it is fair to say that ever since I moved to a pure microwave technique I have never found any need to let it get cold.
** Phil.
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(http://www.curry-recipes.co.uk/imagehost/pics/4450207921d3152c3c4e53d372cee629.jpg)
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M. Fray & M. Bentos studied for fifty years at L'Ecole Gastronomique in order to learn how to create such perfection in a pie; what hope has a mere amateur when he places his humble offerings alongside theirs ?
That's where you went wrong my old friend, it should have been a F&B steak & kidney pudding ;)
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As I mentioned last night that mastering (Chinese) fried rice was,
For me this was frying the egg in Sesame Oil, does anyone else find this?
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Although in 2011 I experimented with the "don't wash, and dry-fry" approach to pulao rice, and was quite happy with the results, I did come to realise that while the technique most definitely works and produces very acceptable pulao rice, the one thing that suffers in the process is the colour : the rice just isn't white at the end of the exercise. With this in mind, I have started 2012 by returning to the "Wash, soak and drain" method, but have modified my subsequent technique to use no stove-top utensils at all : all takes place in the microwave oven. So here is a step-by-step guide to what I am now happy to call "perfect pulao" : it really does lead to perfection, and I don't think can be significantly improved much further.
Step 1: place one mug of rice in a very large kitchen sieve, and stand the latter in an even larger bowl so that the sieve hangs down into the bowl for the former's full depth. Stand under the kitchen tap in the sink, and wash thoroughly, using hot water at first and then switching to cold. Leave the water running while you do other things, and return from time to time to give the contents of the sieve a good stir. When stirring no longer produces any signs of cloudiness in the water, turn off the tap and leave to soak for about 30 minutes, then empty the bowl and allow the rice to drain/dry.
Step 2 : into the base of a Pyrex [R] casserole with lid, put a little ghee (maybe 1/3 of an ice-cream scoop, no more) and on top of the ghee add your pulao spices : faux cinnamon, Indian bay, kala jeera, cardamom, fennel, a couple of cloves, and -- most important of all -- some star anise. Place in an 850W microwave oven and cook on full power with the lid on for five minutes. Remove from the oven, add some freeze-dried garlic flakes and the drained rice, salt to taste, and then cover with boiling water to a depth of about 1/3". Place in an 850W microwave oven with the lid on for 12 minutes. Remove from the microwave oven, lift over gently, add a few drops of food colouring if desired (keep each colour separate) and either return to the microwave oven at 10% for about 20 minutes, or place in a warm (80C) conventional oven for about the same period, in both cases still with the lid firmly in place. Gently lift over once more and serve. The pulao is even better on the second day, when the rice has been in contact with the spices and garlic for a full 24 hours, but is edible and delicious when freshly prepared.
** Phil.
Just to be clear, as I'm about to make this, do you by any chance forgot of a step to add water, or does the recipe use the water that has been soaked into the grains?
Another question, do you add bay leaf at the first stage of microwave cooking?
Thanks. I'm going to give this one a try for convenience tonight.
Cheers,
Goncalo
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Step 2 : into the base of a Pyrex [R] casserole with lid, put a little ghee (maybe 1/3 of an ice-cream scoop, no more) and on top of the ghee add your pulao spices : faux cinnamon, Indian bay, kala jeera, cardamom, fennel, a couple of cloves, and -- most important of all -- some star anise. Place in an 850W microwave oven and cook on full power with the lid on for five minutes. Remove from the oven, add some freeze-dried garlic flakes and the drained rice, salt to taste, and then cover with boiling water to a depth of about 1/3".
Just to be clear, as I'm about to make this, do you by any chance forgot of a step to add water, or does the recipe use the water that has been soaked into the grains?
Another question, do you add bay leaf at the first stage of microwave cooking?
Both answered in the quote above, Goncalo : no, the "add water" step was not omitted (i.e., it is present in the quote above); and yes, torn Indian bay goes into the ghee and is fried for five minutes along with the rest of the pulao spices.
** Phil.
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Thanks Phil. I ended up making it in a different way and I must be honest, thank god I did it because it made the best rice I've made to date! I will give yours a spin next time :-)
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Thanks Phil. I ended up making it in a different way and I must be honest, thank god I did it because it made the best rice I've made to date!
Then you must publish the recipe immediately ! Two "perfect pulaos" are surely better than one :)
** Phil.
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As I mentioned last night that mastering (Chinese) fried rice was ...
For me this was frying the egg in Sesame Oil, does anyone else find this?
Tried this yesterday & today : yesterday, beat the egg and sesame oil together, then fried in groundnut oil and added rice; today, fried the egg in sesame oil, then added groundnut oil to fry the rice. Neither seemed to make any appreciable difference : I always dredge the fried rice lightly in sesame oil anyway, and frying the egg in the latter didn't seem to affect the flavour in any way.
** Phil.
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here's my Chinese special fried rice with Chinese curry sauce and onions poured over the top....mmmmm
(http://www.curry-recipes.co.uk/imagehost/pics/432ce86d88fecead3916c48b8f9bf8d8.JPG) (http://www.curry-recipes.co.uk/imagehost/#432ce86d88fecead3916c48b8f9bf8d8.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e269f7a4313f2a40e8d96020e7b4d74e.JPG) (http://www.curry-recipes.co.uk/imagehost/#e269f7a4313f2a40e8d96020e7b4d74e.JPG)
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So it's rice wars is it, Mr Mojorisin ? Well, beware the Chainhurst Tong, that's all I can say :)
Here's tonight's version.
** Phil.
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ROFL ROFL ROFL
nice one Phil...but mines has lovely chicken, thinly sliced bacon,caramelised onions and spring onions with a delicious home made curry sauce with onions top top it all off.......
Young Scotstoun Fleet yabass:)
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Sorry Mojo but Phil takes that one hands down on appearance at least. Until they get taste and smell on the iPad that is. ;) yours, notwithstanding photo, looks a bit anaemic and reminds me a little of a south London pavement pizza. :D ;) no offence meant. I am sure it tastes great. ;)
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ruby...have a wee looksy here
http://www.curry-recipes.co.uk/imagehost/pics/2e323e8ad6e6ec0392b2f88c894290bd.jpg (http://www.curry-recipes.co.uk/imagehost/pics/2e323e8ad6e6ec0392b2f88c894290bd.jpg)
quote from yer good self..."Looks good Phil. A credit to the shrine. Personally I have always had better results with fried rice when adding the cooked rice when cold."
a credit to the shrine of total anaemia perhaps or maybe it was just the camera flash... ROFL ;)
Cheers :)
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if its colour you want....here ye go
(http://www.curry-recipes.co.uk/imagehost/pics/da1d31951dfd2e44a775d4d5b577f6aa.JPG) (http://www.curry-recipes.co.uk/imagehost/#da1d31951dfd2e44a775d4d5b577f6aa.JPG)
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Certainly looks more appetising if only by the photo. Not sure what your point is on my comment as posted though. That was regarding fried rice cold or hot, not the appearance. :D
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Both today's and the one Mr Mojo cites were fried hot, and not a grain stuck : here is a close-up to show the grain structure --
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But if you're wanting paley-wally, I can do that too :)
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:o :o :o :o :o :o
An assortment of dormant white and coloured lavae there Phil. May have tasted good but rice just never looks that great when photographed so close ::) Always better from a distance ;)
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:o :o :o :o :o :o
An assortment of dormant white and coloured lavae there Phil. May have tasted good but rice just never looks that great when photographed so close ::) Always better from a distance ;)
Have to agree. A step too far.. Looks ,minging . :D
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I agree : looked more like the contents of an angler's bait box than something fit for the dinner table, but the images do prove that you can successfuilly fry rice from hot :) Now re-scaled to reduce the unintended similarity to the larvae of Musca domestica ...
** Phil.
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I'd have a plate of your "pavement pizza" mr M. I've long given up solely judging a book by it's cover. You may eat with your eyes but it's your tastebuds that do the real work. Simple presentation skills can be learnt quickly, cooking good tasty food can take a lot longer.
IMHO BIR cuisine has the advantage of being much more photogenic that most other cuisines.
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I always pre-cook the rice, then cool under a cold tap to stop the cooking process.
this is done the day before and stored in fridge until ready to cook.
just the way I've always done it...doesn't make it right ...or wrong
but...when I tried a fried rice with "hot" rice it did seem to go a mushy texture
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I agree : more like the contents of an angler's bait box than something fit for the dinner table, but the images do prove that you can successfuilly fry rice from hot :)
** Phil.
I knew i'd seen those images somewhere before. It takes me back to my school years when i used to go fishing and went to the tackle shop and got a half pint of pinkies and a pint of ordinary ;D ;D
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Both today's and the one Mr Mojo cites were fried hot, and not a grain stuck
Hmm.
But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.
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I think the key to using hot rice is to make sure it's not fully cooked sort of al dente. But I do rinse well with hot water and allow it to cool a little. I get mixed results depending on how much attention I am paying, which goes without saying I guess. I know only mix the rice through the added fried rice ingredients as opposed to cooking the rice further in the pan. I find you use less oil and the rice stays lighter and less oily.
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but...when I tried a fried rice with "hot" rice it did seem to go a mushy texture
Yes, there's a real difference between "frying hot & wet rice", and "frying hot & dry rice"; "hot & wet" is a guaranteed disaster; "hot & dry" (12 mins full power, 20 mins 10%, evaporation method in microwave) works every time once you learn how much water to add.
** Phil.
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But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.
According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it. But I will have a go next time, and post the results.
** Phil.
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But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.
According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it. But I will have a go next time, and post the results.
** Phil.
I much prefer sticky rice too. I used to eat at Cheungs in Brighton back in the eighties, well known for it's Chinese community following. The rice was always served 'stuck' and was much easier to eat, but was never over cooked.
The best rice dish they did was crispy fried rice. I have tried many times to recreate this dish but have never managed to get anywhere close to the recipe. :-\
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But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.
According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it. But I will have a go next time, and post the results.
** Phil.
Chinese tend to use long grain rice. Thai use Jasmine.
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Chinese tend to use long grain rice. Thai use Jasmine.
I don't think there is any contradiction there, Mick : Jasmine rice (also known and sold as Thai Fragrant rice) is itself long-grain, and is used throughout my wife's very extended family as well as being served in the family restaurant.
** Phil.
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Can I use Oil instead of Ghee phil?
You should make a video on how to make it
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Can I use Oil instead of Ghee phil? You should make a video on how to make it
I can't see why not : there is a 90% probability it will be fine [1]. Or you could make a small quantity of ghee ("clarified butter") for yourself, if you don't want to buy 500gm -- it is very easy to make. As to a video, I do think of them as somewhat self-indulgent : for myself, I prefer a good, well-written, prose description, unless the technique is so sophisticated (which it is definitely not, for "microwave-cooked perfect pulao") that only by seeing it can one have a hope of replicating it.
** Phil.
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[1] Afterthought : Will oil heat successfully in a microwave oven ? I suspect that ghee heats in one because of the water content. I will try later today to see if oil can be heated that way.
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...As to a video, I do think of them as somewhat self-indulgent : for myself, I prefer a good, well-written, prose description, unless the technique is so sophisticated...that only by seeing it can one have a hope of replicating it.
Couldn't agree more, Phil! How we managed to communicate recipes before the advent of video, I'll never know!