Author Topic: Towards a more aromatic pulao  (Read 3721 times)

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Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #20 on: April 03, 2020, 08:47 AM »
In English?

"I am confident that the good Noble Ox, on learning of his minor faux pas (French), will make the necessary emendations in the fullness of time".
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Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #21 on: April 03, 2020, 08:49 AM »
Thankyou Phil for your pilau rice recipe,i did it to spec last night and like you i wont be looking back,it as got pretty much the same smell and taste as the rice from one of my local takeaways,couldnt be happier,cheers

Many thanks for the feedback, MP — much appreciated.
** Phil.
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Offline Robbo141

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Re: Towards a more aromatic pulao
« Reply #22 on: May 17, 2020, 07:33 PM »
Phil, thank you for this post.  Definitely going to try.  I only ever use a very basic method for plain basmati that has stuck with me for years.

1. Pre-heat oven to 175 deg F.  (Sorry I’m converted to US temps now) put Pyrex dish in.
2. Rinse basmati several times. No need to soak.
2. Cover with plenty salted water, no need to measure.  Bring to boil and boil exactly 6 minutes.
3. Drain in sieve immediately.
4. Put rice in Pyrex dish and bake on low 175 F for 30 mins.  A couple dabs of butter is nice too.

That’s it.  Perfect, not sticky grains every time.

But it’s not BIR, so time to experiment.

Cheers
Robbo

Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #23 on: May 19, 2020, 04:59 PM »
Sorry, Robbo, should have thanked you for your kind words but various things intervened ...  Anyhow, do let me know if you get around to trying the "more aromatic pulao" idea, and if so, how you find it.

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Offline Robbo141

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Re: Towards a more aromatic pulao
« Reply #24 on: June 27, 2020, 10:12 PM »
Made another batch of Phil’s microwave rice last night and let it sit overnight in the fridge.  A definite improvement in flavour.  Phil - it really is such an upgrade to my plain basmati I’ve done for years, so you have my thanks.
Next will be the ‘more aromatic’ method.  Tomorrow I see misty Ricardo is doing another live cook-along for biryani so am going to do that with the latest batch and Syed’s lovely chicken tikka I made yet again.  I cannot make that chicken tikka last more than a day.  Too irresistible. 
I’m not sure about this biryani thing tomorrow to be honest.  Never seen an omelette atop a biryani either back in any U.K. restaurant or during any of my 5 years working in India.  That said, cooking along live from the US, with a bunch of enthusiastic brits back home should still be fun and I’ll get a nice lunch regardless.

Robbo

Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #25 on: June 27, 2020, 10:51 PM »
Made another batch of Phil’s microwave rice last night and let it sit overnight in the fridge.  A definite improvement in flavour.  Phil - it really is such an upgrade to my plain basmati I’ve done for years, so you have my thanks.  Next will be the ‘more aromatic’ method.

My great pleasure.  But do try Syed's — I think you will find it better than mine.

Quote
Tomorrow I see misty Ricardo is doing another live cook-along for biryani so am going to do that with the latest batch and Syed’s lovely chicken tikka I made yet again.  I cannot make that chicken tikka last more than a day.  Too irresistible.  I’m not sure about this biryani thing tomorrow to be honest.  Never seen an omelette atop a biryani ...

I don't think I have, either, yet somehow it doesn't "feel" wrong to me.  I can only think I have seen an omlette on top of something that is not a biryani per se but is nonetheless like one. What I have seen, however, (but not for many many years) is edible gold and silver foil on a biryani — now that is a truly impressive sight !

** Phil.
« Last Edit: June 28, 2020, 12:33 PM by Peripatetic Phil »
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Offline livo

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Re: Towards a more aromatic pulao
« Reply #26 on: June 28, 2020, 10:57 AM »
Many Indian dishes are considered incomplete without a fried egg on top.   I often put a fried egg on top of a barbecue steak.  I love an omelette (with the works), and scrambled eggs with partially un-melted chunks of Processed Kraft Cheddar Cheese, salt and butter.  This is how my father taught me to cook it at 8 years old and I've never looked back.  Anything else is inferior.  Processed cheddar cheese is the best.

There are many ways to enjoy an egg.

If the recipe says to put an egg on top, I'd put an egg on top.
Whiskey is the answer, but what was the question?


Offline Robbo141

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Re: Towards a more aromatic pulao
« Reply #27 on: June 28, 2020, 02:07 PM »
Don’t get me wrong Livo, I love an egg over certain rice dishes. Nasi Goreng is one of my fave things to cook.  Simple and delicious.  Just can’t see it with biryani, but each to their own.

Robbo

Offline Secret Santa

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Re: Towards a more aromatic pulao
« Reply #28 on: June 29, 2020, 03:41 PM »
...I love an egg over certain rice dishes ... Just can’t see it with biryani

Really? Not even slices of boiled egg? To me a biryani isn't complete without slices of boiled egg, cucumber and tomato. In my peak curry eating days I used to have a chicken biryani with veg sauce nearly every lunchtime as a takeaway. They'd layer a few slices of egg, cucumber and tomato on the top before putting the lid on the container. By the time I got to eat it all the slices were warm, and strangely, all the more delicious as a result. God, I miss the old biryanis.
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Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #29 on: June 29, 2020, 04:21 PM »
Exactly my memories of biryanies from the good old days ...
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