Author Topic: Towards a more aromatic pulao  (Read 2677 times)

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Offline Robbo141

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Re: Towards a more aromatic pulao
« Reply #30 on: June 29, 2020, 04:47 PM »
An update:
So, I did the cook along yesterday.
Phil’s microwave rice - his initial post on that subject.  1 cup basmati and 2 cups boiling water in the 2nd stage.  I’m not good at eyeballing, need measures.  For 3rd stage, finished in low oven, 175 deg F 30 mins.
Rice left overnight in fridge. Very difficult not to tuck in.

Syed’s chicken tikka no diversions from this excellent recipe

Misty Ricardo’s Biryani no omelette but otherwise followed to the letter.

The result was easily the best rice dish I have ever cooked.  Could easily have come from T/A.

So happy.

Robbo

Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #31 on: June 29, 2020, 05:06 PM »
Splendid news, Robbo — well done !
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Offline George

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Re: Towards a more aromatic pulao
« Reply #32 on: June 29, 2020, 10:54 PM »
The result was easily the best rice dish I have ever cooked.  Could easily have come from T/A.

Do you mean Phil's rice could easily have come from a takeaway, whilst the tikka and biryani were not good enough to warrant a mention?

Offline Robbo141

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Re: Towards a more aromatic pulao
« Reply #33 on: June 29, 2020, 11:23 PM »
George
My thoughts:
Phil’s microwave rice.  Beautiful.  Complete game changer for me.  Read the thread if you like.

Syed’s chicken tikka.  Unbeatable.  Made 3 times now in the past 2 weeks. 

Finished biryani kind of following Misty Ricardo, using the above: truly wonderful.

I think if I’d just done the biryani with plain basmati, as per the recipe, it would’ve been good, but using the above combination was better than I could’ve hoped for. A definite repeater.

Robbo


Offline George

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Re: Towards a more aromatic pulao
« Reply #34 on: June 30, 2020, 09:38 AM »
Robbo - many thanks for excellent feedback. I will make a note to try all these recipes.



 

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