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Ah ... Sadly the post would appear to have become truncated (bit-rot ?) as there is no mention of what I did to achieve this aim, and there is no final period after "aroma" ...QuoteOnce I started making pulao rice using a microwave oven, I never looked back, and my pulao is in most respects as good as I have eaten. But when Ganesha opened in Bodmin, and I compared their pulao rice with mine, I was sure that theirs was better and I began to wonder why ... I finally reached the conclusion that while the taste and appearance of mine was as good as Ganesha's, theirs was better in terms of aroma« Last Edit: 30 March 2020, 12:27:10 by Peripatetic Phil »
Once I started making pulao rice using a microwave oven, I never looked back, and my pulao is in most respects as good as I have eaten. But when Ganesha opened in Bodmin, and I compared their pulao rice with mine, I was sure that theirs was better and I began to wonder why ... I finally reached the conclusion that while the taste and appearance of mine was as good as Ganesha's, theirs was better in terms of aroma« Last Edit: 30 March 2020, 12:27:10 by Peripatetic Phil »
I've recently been experimenting with fermented foods, and I've turned out a few really nice Sauerkrauts. Green and red cabbage plus grated or julienned carrots are the base and then I add flavours such as dill weed and coriander seed or garlic, ginger and turmeric etc. I work on a 2.5% - 3% brine solution and they are turning out really well. No added water as you just allow the salt to draw the water out of the veggies for a few hours, tossing it over in a big bowl every hour before packing into the fermenting jar. After a week or 2 depending on temperature and desired level of fermentation, you then transfer to sterile preserving jars and pop it away in the fridge. Colder climate could go in the cupboard. Really yummy and apparently very good for your gut as well.
Quote from: mickdabass on May 15, 2023, 09:44 AMWasn't it you that had a Eureka moment a year or two ago, and used akhni stock to enhance the flavour of pilau rice ?I don't remember doing so, Mick, but these days I can barely remember what I did yesterday, so it is not beyond the realms of possibility. For some time now my preferred (indeed, sole) method of making pulao rice has been to bhoon the whole spices in ghee, bhoon the basmati rice in the ghee/spice mix, add boiling water and a little salt, then cook using the evaporation method (originally in a microwave oven, now in an "Instant Pot" clone). Would this count as "us[ing] akhni stock to enhance the flavour" ?P.S. A site search for "akhni" + "pilau" shews two users who have reported on that combination — Cory Ander and Jerry M.-- ** Phil.
Wasn't it you that had a Eureka moment a year or two ago, and used akhni stock to enhance the flavour of pilau rice ?
13 batches of Cassia in 1 bag here.
