Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: natterjak on April 25, 2011, 08:03 PM
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Total beginner question but can someone point me to the "best" (most reliable & easiest) pilau rice recipe around these parts? I can see several when I search the forum, just wondering which should be my starting point?
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Hi Chris
I now always use the RobinB one here http://www.curry-recipes.co.uk/curry/index.php?topic=2118.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2118.0)
Works every time for me, just follow it accurately re the timings.
Martin
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Thanks Martin. Does the carrot add much to thus recipe do y ou think, or can it be left out without detracting too much from the end result?
I think i read Phil saying that once cooked pilau can be frozen but just wondering if defrosting it makes it soggy? Might have to try that myself.
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I think i read Phil saying that once cooked pilau can be frozen but just wondering if defrosting it makes it soggy?
No, that was someone else (or the other Phil !) -- in my experience, freezing pilau rice can result in the grains fracturing, so when you re-heat the rice is less attractive and the texture is not as good, but others disagreed.
** Phil.
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Hi Chris
I haven't tried it with the grated carrot, I just used the original recipe (first post).
Oh and I didn't have Fennel seeds, so I added about a quarter tsp of cumin seeds, and I now add a couple of those Indian Bay leaves too. ;)
I have frozen some, but haven't tried it yet, so can't really help there.
Can't see it being soggy though, as after it has been in the oven for a while it becomes quite dryish and nicely separated (as it is in the restaurants here).
Martin
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I wouldnt say this is the best pilau recipe but it can be the start of trying to make one
http://www.curry-recipes.co.uk/curry/index.php?topic=4203.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4203.0)
Give it a go.
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Oh and I didn't have Fennel seeds, so I added about a quarter tsp of cumin seeds, and I now add a couple of those Indian Bay leaves too. ;)
You mentioned the word 'accurately' in reply #1 and now you pop back to say 'oh....and here's some things I should have remembered to tell you about in the first place but didn't."
It must be the no.1 weakness of recipes on this forum - lack of attention to detail and accuracy. Too many recipes and recommendations can't be relied upon.
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'Works every time for me, just follow it accurately re the timings.'
Isn't that clear enough for you George, you pedant. ::)
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Hi Natterjak. Agree with Martinvic. The recipe contains the majority of the essential spices necessary to make a good pilau and is an ideal place to start 8). Twenty odd years ago, i didn't have the benefit of this excellent forum ???so i had to make do with dissecting my local BIR's pilau to identify the spice content and then balance out the quantities until i got it pretty much spot on ;). I would add though, during my dissection days not only did i identify fennel, but also white and black cummin along with the odd black cardamon which gives it a very robust (if that's the right word) fragrance ;D. As for freezing, works fine. I often do it but only reheat and then serve. It's no good if you then want to turn it into mushroom rice or something else. As Phil said the freezing does make the grains brittle. Hope this helps.
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Hi Chris
I haven't tried it with the grated carrot, I just used the original recipe (first post).
Oh and I didn't have Fennel seeds, so I added about a quarter tsp of cumin seeds, and I now add a couple of those Indian Bay leaves too. ;)
Go steady with those leaves - you wouldn't want to run out....! ;D
I have frozen some, but haven't tried it yet, so can't really help there.
Can't see it being soggy though, as after it has been in the oven for a while it becomes quite dryish and nicely separated (as it is in the restaurants here).
I think I'll have to try freezing too. The convenience factor of being able to whip some pilau out of the freezer and microwave it up has to be worth a little compromise in the texture.
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I wouldnt say this is the best pilau recipe but it can be the start of trying to make one
http://www.curry-recipes.co.uk/curry/index.php?topic=4203.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4203.0)
Give it a go.
Thanks for the link, doesn't appear to resemble anything I've had in a BIR though so I'll try the one Martin posted first. Thanks for the suggestion though
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Hi Natterjak. Agree with Martinvic. The recipe contains the majority of the essential spices necessary to make a good pilau and is an ideal place to start 8). Twenty odd years ago, i didn't have the benefit of this excellent forum ???so i had to make do with dissecting my local BIR's pilau to identify the spice content and then balance out the quantities until i got it pretty much spot on ;). I would add though, during my dissection days not only did i identify fennel, but also white and black cummin along with the odd black cardamon which gives it a very robust (if that's the right word) fragrance ;D. As for freezing, works fine. I often do it but only reheat and then serve. It's no good if you then want to turn it into mushroom rice or something else. As Phil said the freezing does make the grains brittle. Hope this helps.
It does help a lot, as do the other posts in this thread (1 exception! ;)). Thanks everyone.
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Hi natter never said it was anything like from a BIR but its a start to make your own, it has the basic ingredients in for a pilau rice and its easy to make, dont knock it till you tried, is the saying.
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Hi Frank, I quite agree but in this case the BIR flavour is what I'm in search of so I will try the recipe from Martin first. And yours wasn't the post I referred to as not helping by the way!
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No worries natter.
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It does help a lot, as do the other posts in this thread (1 exception! ;)). Thanks everyone.[/color]
I'm sure I'm the target of your insult and I'm proud to be pedantic, if it equates to accuracy and taking care.
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Maybe you should try and take more care and accuracy in your little digs then George, and you probably wouldn't get insulted.
But thanks for the apology though. :P ;)
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Maybe you should try and take more care and accuracy in your little digs then George, and you probably wouldn't get insulted.
Just admit you got it wrong. You're trying to catch me out on a technicality. You said:
"I now always use the RobinB one here http://www.curry-recipes.co.uk/curry/index.php?topic=2118.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2118.0)
Works every time for me, just follow it accurately re the timings."
Well, the main point here is that you don't use the RobinB recipe. You've probably never used it, so you were misleading people, until you corrected it. You actually use a modified version. It's open to question how much difference that makes. That was the main point.
I then mentioned your use of the word 'accurately' (in general) and you correctly pointed out you'd only really used the word in connection with the timing. I suggest that's trying to wriggle out of your lack of care on a technicality.
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It does help a lot, as do the other posts in this thread (1 exception! ;)). Thanks everyone.
I'm sure I'm the target of your insult and I'm proud to be pedantic, if it equates to accuracy and taking care.
Well in the interests of accuracy and taking care I've just re-read the thread from the start so I can remind myself of your comment in context.
Yup, I stand by what I said, every other response in this thread up to yours was helpful to me and yours was not. Choose to take it as an insult if you wish but I'm happy that my post accurately reflected my opinion of the responses within the thread and I would have thought you would appreciate it for that (since you like accuracy).
And by the way, I may be new around here but I've noticed you have no problem with not only finding fault in others but saying so, in which case I trust you don't mind it when others do the same? After all it would be somewhat hypocritical to think you could criticise others at will but be immune from any negative comment on yourself.
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Robin B's recipe is the closest i have got to bir pilau rice, and its even better if you stir fry it with a little mix powder and add some beaten egg, mmmmmm lovely!!!!
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Hi natterjak
Never been a Pilau Rice lover myself, prefer plain Patna rice.
But I would say that the original RobinB recipe is very close to BIR.
mikeyp is also spot on the money ;)
In my experience, most restaurants keep the plain pilau rice warming
in the oven and if you order it, that's what you get, straight from the pan in the oven.
But if you order a flavoured pilau, a portion is stir fried in a wok with
extra oil, mixed powder, and your chosen addition.
Here's a typical list of variations:-
Mushroom Pilau
Vegetable Pilau
Onion Pilau
Garlic Pilau
Chilli Pilau
Lemon Pilau
Egg Pilau
Keema Pilau
Nut Pilau
Peas Pilau
cheers Chewy
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Well, i think that's closure on how to make any rice dish on the BIR menu :-\. Anybody just embarking on BIR cooking journey will crack the rice issue first time by simply reading the contents within this thread, using the RobinB recipe and looking at Dips vid for mushroom pilau to glean the method to achieve the other rice dishes. Using the suggested recipe, with a little tweeking of the whole spices if desired, careful adding of minimal colouring, if wanted, will result in a good BIR pilau which is the base of all the other rice dishes. My experience is exactly the same as CT's re. the pot of pilau in the oven being kept warm and the simple method of frying the desired additional ingredients in oil with onions, meethi if wanted and a little mix powder.
I have only once had a disaster when cooking rice and that was my first attempt. I am sure I'm not alone in this experience either if the truth be told ;D. I ended up with a pot of what can only be described as "gloop" >:(. This was a little concerning as the general concensus was that the cooking of rice was simplicity itself. The next effort was edible but unexciting. Then i stumbled across the absorption method which is what I've used ever since, some 25 years ago or more even :o. Every time it comes out perfect, whether is a cup full for two, or a cauldron for 20 which is a little more daunting a thought ;D ;D. The point of my post other than stating "look no further than this thread if you want to be able to replicate BIR pilau and its derivatives" is to share a little gem of a comment that i read in a curry recipe book. Unfortunately i can't give the individual credit for this as the name of the book and the author escapes me, being such a long time aga. But i will be forever thankful for the tip that was given. One of the hardest things that people grapple with when cooking rice is the volume of rice to water. Too much and you end up with "gloop" or "stodge". Too little and you have hard and sometimes even crunchy starchy grains. The key to the volume issue - add sufficient water and cover to the level of a finger nail above the rice(and i don't mean the wife's acrylic talons from the local nail bar ;D) . My nails are pretty average and in measurement terms that's approx 1/3 of an inch. I'd be interested to read others comments on this and their rice cooking disasters / experiences, methods and views on this.
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Just to add to that, I've found the thorough rinsing and soaking is really important/essential to avoid a lot of the gloop/stodge issues.
A bit time consuming but I believe that gets rid of most of the excess starch that makes the rice sticky.
I think I skimped a bit on this on my very first attempt and the rice was still a little sticky.
So, ever since, I really go to town with the rinsing and it always comes out great, with well separated grains.
NJ if you use bottled food colouring, I dip a thin handle of a teaspoon in the bottle and then dab it around on the rice. Leave it to fix for a bit (lid on) then mix gently with a fork.
Martin
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My nails are pretty average and in measurement terms that's approx 1/3 of an inch. I'd be interested to read others comments on this and their rice cooking disasters / experiences, methods and views on this.
Yep. I always use the absorption method, generally think in terms of 1/4 inch excess water, but am more than happy to believe that it might be 1/3 inch. And I also went overnight from "can't cook rice" to "I'm in rice heaven", but unlike you my "can't cook rice" period lasted several years :( Incidentally, I always cook my rice in the microwave oven, and use the wok only for initial and/or final frying -- 12 mins at full power, then tickover at 10% until needed.
** Phil.
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Just to add to that, I've found the thorough rinsing and soaking is really important/essential
I've always maintained this (and still do, to my wife, who being oriental likes her rice sticky) but Undercover Curry say "don't bother rinsing at all, just fry the dry grains", and much to my amazement, it works !
** Phil.
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Just to add to that, I've found the thorough rinsing and soaking is really important/essential
I've always maintained this (and still do, to my wife, who being oriental likes her rice sticky) but Undercover Curry say "don't bother rinsing at all, just fry the dry grains", and much to my amazement, it works !
** Phil.
You should know that women are always right Phil ;D. Seriously though, can you see a restaurant bothering to go through the pain of washing the rice before cooking?? I think not, but somebody out there may know different? I don't bother with the washing / soaking process myself. I tried it but didn't find that there was much of a difference from my normal result to warrant the time and effort. At the end of the day, it's what works for the individual. I fry the spices for a minute to release the flavours and then simply stir the rice in to coat the grains before adding the water. I find that it works for me and i end up with nicely separated grains when cooked. In the very early days I too used the microwave to cook rice with very good results using a pilau recipe from a microwave cook book. I think it was the first true pilau i produced. Up till that point, i was just cooking plain but perfectly cooked boiled rice. Fortunately, unlike you, i didn't go through a prolonged period of pain >:(. The rest is now history and this forum enables others to benefit from all our positive as well as negative experiences. The end result being the satisfaction of cooking and serving BIR quality food. As for the finger nail measurement, i don't believe a 1/12 of an inch will make that much difference either way, do you ;D
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I've always maintained [that] thorough rinsing and soaking is really important/essential
but Undercover Curry say "don't bother rinsing at all, just fry the dry grains", and much to my amazement, it works !
As I will be teaching a friend how to cook BIR cuisine on Friday (her husband won't allow curries in the house, but he is about to go away for two weeks !), I thought I should rehearse my pilau rice preparation as I normally don't bother, using frozen paratha instead. So, following Dave Loyden's advice, I left the rice totally unwashed, gently bhooned assorted crushed spices (cinnamon, clove, green cardamom, black cardamom, Indian bay, fennel, cumin, black cumin), added a tiny bit of g/g paste, then added the completely dry and unwashed Basmati rice. Turned off the heat, left the rice gently bhooning, turning it occasionally, then decanted the entire contents into a Pyrex casserole, covered it with 1/4" of boiling water, and into the microwave oven for 12 minutes at full power. At 12 minutes, took it out to check, found it a little dry, added a little more boiling water, stirred gently, then back in for a further 20 minutes at 20%. Took it out again, checked consistency again, found to be perfect, added a few drops of three different colours (each colour in only one place), then into an 80C oven for about 20 minutes. Removed from oven, gently lifted the rice to distribute the coloured grains, then served it with left-over lamb dhansak, onion salad and hot lime pickle. Absolutely superb, and the aroma of the rice was spot on. If I were to be self-critical, I would say that the crushed spices should be made into a Potli ka Masala (Indian bouquet garni), because although I don't personally find their presence in a pulao to be off-putting, I know that others do, and it would also improve the appearance of the finished dish.
** Phil.
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The best recipe I've found so far for pilau rice... from Delia Smith !
http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/spiced-pilau-rice.html (http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/spiced-pilau-rice.html)
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I always ( since jioning this forum anyway ) use CA's pilau recipe and I've found it freezes well and tastes great .. also for me as a beginner I find his/her recipes easy to follow with the illustrations that accompany the recipes being invaluable.
Thanks CA ! :)
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I just realised I started this thread so just in the interests of reporting back I've been getting great results with CurryHell's pilau recipe:
http://www.curry-recipes.co.uk/curry/index.php?topic=6070.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6070.0)
I scale it up to cook around 10 portions at a time in a big casserole/stockpot and freeze into takeaway containers, which I find a very time efficient way of generating a couple of week's supply of rice. Defrosting and reheating in the microwave is normally about 3 mins on full (800W) then a couple of mins rest then another minute or two on full.
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I just realised I started this thread so just in the interests of reporting back I've been getting great results with CurryHell's pilau recipe:
http://www.curry-recipes.co.uk/curry/index.php?topic=6070.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6070.0)
I scale it up to cook around 10 portions at a time in a big casserole/stockpot and freeze into takeaway containers, which I find a very time efficient way of generating a couple of week's supply of rice. Defrosting and reheating in the microwave is normally about 3 mins on full (800W) then a couple of mins rest then another minute or two on full.
Glad to hear it's still serving you well Chris. I find the method is symplicity itself, then again i would say that having been using for 25 plus years ::) ;D