Author Topic: Curryhell's Pilau rice - yet another recipe  (Read 22866 times)

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Online curryhell

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Curryhell's Pilau rice - yet another recipe
« on: August 21, 2011, 12:47 PM »
This is my recipe for pilau rice.  I apologise in advance if it’s anything like anybody else’s (and there’s a chance it will be) but it may be helpful to any new comer who is struggling with the whole rice thing.
I developed the recipe over  a period of time by inspecting and picking through the pilau from my favourite local  BIR’s years ago looking for the secrets to the taste and aroma.  The only change I made was when I had to adapt it for cooking with an electric hob – very tricky, as I found out since I use the absorption method of cooking.  This method is cooked in an oven rather than a saucepan.  The results are as good as and in some cases better than the pilau rice found in my neck of the woods.  By the way I don't subscribe to soaking or rinsing my rice before cooking.  Sacrilege i can hear some say :o :o

Ingredients (in order of use)

1 tablespoon of oil
.25 tsp of white cumin
.25 tsp of black cumin
.25 tsp of fennel seeds
3 green cardamoms
2 black cardamoms
1 star anise
3 cloves
1 Asian bay leaf
2 pieces of cassia bark about 2 inches in length
1 cup of basmati rice
.5tsp salt
Boiling water – enough to cover rice to the depth of 1/3 of an inch (an average finger nail length)
food colourings of your choice

Method

Preheat oven and casserole dish to 175degrees C
Add oil to dish and replace in over for 2 minutes
Add all spices, stir and replace in over for 2 minutes
Add rice and stir till grains are coated with oil
Add boiling water (there will be what I can only describe a “shooshing” noise when this is done)
Add salt and stir
Put lid on dish and replace in oven for 15 minutes
After 15 minutes turn oven off and remove rice
Carefully remove lid then remove whole spices
Add desired food colouring in tiny little piles sparingly covering each with a tsp of the cooked rice.
Replace lid and return to oven for a further 5 minutes.
Remove from oven and leave to stand until required.
Prior to use gently fork through the rice to separate grains and distribute the coloured grains throughout the dish

For special fried rice, mushroom pilau etc, watch this video: http://www.youtube.com/user/dipuraja1?blend=12&ob=5#p/u/16/0MS14KMS9V8
For an alternative special fried rice not using mix powder (and there are some restaurants that don’t):
Finely chop one small onion and fry in 1 tbs of oil until the onion starts to colour
Add half a cup of frozen peas and fry until cooked through
Add one beaten egg and fry breaking it up into tiny pieces while frying
Add portion of pilau rice and .5 tsp of salt and stirring regularly fry until piping hot

Here are my results.  Hope the recipe proves helpful to those who haven’t perfected their own pilau recipe yet. Obviously, any comments, suggestions or feedback on the recipe are always appreciated.  And if you need instructions on how to cook in a saucepan on the hob (gas of course) just ask.

So singe baby singe, the curry's getting better ..........

Offline Razor

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #1 on: August 21, 2011, 12:58 PM »
Hey CH,

Wonderfull looking rice, both of them. Would you say that one portion of this could feed 3?

Ray :)
I didn't ask to be born a Mancunian, guess I was just lucky really...!


Online curryhell

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #2 on: August 21, 2011, 01:24 PM »
Hey CH,

Wonderfull looking rice, both of them. Would you say that one portion of this could feed 3?

Ray :)
Thanks Razor.  My recipe says 1 cup but i actually use a standard size mug for measuring my rice as the house is devoid of cups ;D.  I would say it does provide 3 standard restaurant servings or two very generous portions.  As you can see from the dish i opted for one generous portion ;D.  Any plan soon to try my North Indian Special??

Dave
So singe baby singe, the curry's getting better ..........

Offline Razor

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #3 on: August 21, 2011, 02:49 PM »
Hi Dave,

That's great, only a teaspoon of oil per portion then, brilliant, fits in with my diet perfectly.  I do have my own version but it is way too unhealthy for me at the moment ( 3 tbs of butter ghee)  :-X

Quote
Any plan soon to try my North Indian Special??

Yeah, I got a little side tracked of late with my 'Healthy' eating as you may have read.  I just need to get to grips with this diet plan and see how I can work it in.  One way or another, the NIS is next on the agenda, even if it means it's part of my once a month treat.

This dieting lark is playing havoc with my currying but on the up side, I've already lost 4lb since Wednesday, and that's without any exercise at all, so, with a bit of luck, the NIS will be with us very soon ;D

Ray :)
I didn't ask to be born a Mancunian, guess I was just lucky really...!


Offline t-c

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #4 on: August 21, 2011, 04:34 PM »
Hi Curry.

That picture looks great, and will try this out in the week with Chewy's mint chicken curry.

tc


Offline madmatt

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #5 on: October 14, 2011, 09:37 AM »
Oh well, as promised I made your rice, with Coryanders vindaloo, and my conclusion for the challenge of who's rice is better betweenn your recipe and mine is:-

Yours was better!!!

Dont know why that came out in a smaller font? ;D

Seriously though, I feel the taste of both was about the same, and mine is obviously quicker and easier to make, but does not come out as fluffy as yours.

The result of your rice way fantastic mate, each grain was loose, with no moisture present.I will be using this as my standard from now on, and look forward to making Dips mushroom rice recipe using it.

See pics below,
Well done mate, have a go at my base, and korma recipe when you get chance if you would, and let me know what you think.

Regards

Matt


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Re: Curryhell's Pilau rice - yet another recipe
« Reply #6 on: October 17, 2011, 12:08 PM »


Seriously though, I feel the taste of both was about the same, and mine is obviously quicker and easier to make, but does not come out as fluffy as yours.

The result of your rice way fantastic mate, each grain was loose, with no moisture present.I will be using this as my standard from now on, and look forward to making Dips mushroom rice recipe using it.


So I've a convert then???  ;)  Well done Matt.  The entire meal look so so scrummy never mind the rice :P :P :P  :D. I want it now for lunch :o.  I agree the taste should be similar as were using almost the same spicing although you beat me in quantities ;D.  Yours if definitely quicker.  TBH i think they're both very easy to make especially when you've been doing it on a regular basis :).  I'd planned to make yours over the weekend but due to other demands have not got round to it.  But my next curry will be served with your version of pilau with a full report to follow :D.  I am not looking forward to the washing bit in the slightest though >:(.
Did you try it with Dips mushroom rice recipe?  That's a real winner IMO.  Try my special rice without the mix powder.  It's a refreshing change from the normal special fried rices with mix spice.  A nice hint of sweetness coming from the peas and the onions.  A few TA's in my area do it this way. One improvement i have made recently, purely aesthetic, is when i add my tiny pile of colourings i take a teaspoon of rice and place on top of each colour.  This intensifies and concentrates the colouring into a few grains and reduces the colour bleed which can detract from the overall appearance. A bit anal I know :o but this is one dish i nailed ages ago so i like it to be spot on everytime.  Will try your korma out on a friend of mine.  Personally i don't eat the stuff, far too mild for me, but tasty nonetheless.  My next base to try is Abduls but i will add yours to the "to do" list.  Once Abdul's is done i intend doing my cook off between 5 bases on my favourite dish to see which produces the best result.  One result will definitely be a mountain of North Indian Special to eat for the entire week  ;D ;D ;D
So singe baby singe, the curry's getting better ..........


Offline madmatt

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #7 on: October 17, 2011, 02:40 PM »
I look forward to your '5 base'  test mate, and your opinion on my korma, and my base(And my rice lol)
The korma does not need to be mild, as always you can pep it up a bit and it is really good(Im a vindaloo man normally, so like it spicy)

Funnily enough am mate and I had a take away on friday, and we had a vindaloo, and a new one to me called a 'Naga Chicken'
I know naga's are supposed to be the hottest of hot, but the result was the vindaloo IMO was slightly hotter, but the flavour of the Naga dish was fantastic.

I've not seen any recipes for this, but am determined to find it.The taste of the chillies was intense, but the heat not overpowing.A real winner.(from a new TA also-in a village near me called 'Deadmans Cross')

Good luck with the tests mate, and I look forward to the results,

Matt

Offline chewytikka

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #8 on: October 17, 2011, 04:29 PM »
I look forward to your '5 base'  test mate, and your opinion on my korma, and my base(And my rice lol)
The korma does not need to be mild, as always you can pep it up a bit and it is really good(Im a vindaloo man normally, so like it spicy)

Funnily enough am mate and I had a take away on friday, and we had a vindaloo, and a new one to me called a 'Naga Chicken'
I know naga's are supposed to be the hottest of hot, but the result was the vindaloo IMO was slightly hotter, but the flavour of the Naga dish was fantastic.

I've not seen any recipes for this, but am determined to find it.The taste of the chillies was intense, but the heat not overpowing.A real winner.(from a new TA also-in a village near me called 'Deadmans Cross')

Good luck with the tests mate, and I look forward to the results,

Matt

Hi CH
You rice looks spot on, what brand do you use?


Hi Matt
Get yourself a jar of Mr.Naga, its what BIR cooks use to create
Naga dishes, like your "Naga Chicken". only half a teaspoon will
give you the Naga flavour.
http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55597#msg55597
I use it in lots of my restaurant recipes.
http://www.curry-recipes.co.uk/curry/index.php?topic=5834.msg57818#msg57818
cheers Chewy
« Last Edit: October 17, 2011, 04:43 PM by chewytikka »
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

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Re: Curryhell's Pilau rice - yet another recipe
« Reply #9 on: October 17, 2011, 05:34 PM »
Hi CH
You rice looks spot on, what brand do you use?

Hi Matt
Get yourself a jar of Mr.Naga, its what BIR cooks use to create
Naga dishes, like your "Naga Chicken". only half a teaspoon will
give you the Naga flavour.
http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55597#msg55597
I use it in lots of my restaurant recipes.
http://www.curry-recipes.co.uk/curry/index.php?topic=5834.msg57818#msg57818
cheers Chewy

Thanks CT.  The brand i have at the moment is called Badshah.  I bought a 25kilo bag way back when.  You could definitely call it aged as its gone way way past its BB but as you can see it produces the results ;D and the taste is as good as any pilau i have eaten.  Having read the thread on basmati rice, i am a little bit concerned as what brand i will buy when eventually my supply runs out :-\.  But that'll be a while yet ;D.
As for the Mr Naga, i love the stuff on my poppadums.  next time i cook i will add a couple of teaspsoons to my curry and see what happens.
So singe baby singe, the curry's getting better ..........


 

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