Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jb on October 30, 2011, 07:47 AM
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Had a go at making Curryhell's pillau rice last night.I've always struggled cooking rice and never attempted before to cook it completely in an oven.All I can say is fantastic!!!! Much better than any take-away round my way(They all seem pretty tasteless to me and none really colour their rice any more).A real winner!!!
Next time I will leave the dish/oil in the oven for longer than two minutes to heat up;the spices didn't sizzle much neither did the water.The recipe called for the oven to be 175C which I think is gas mark 4 so maybee my oven wasn't hot enough.
(http://www.curry-recipes.co.uk/imagehost/pics/0e010636e42ce341f30f4c292ccdb327.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/29d0a72a01cea44615047f3c1d48ec28.JPG)
It was a last minute thing-I had no base sauce so I quickly knocked up a curry and potato dish to go with the rice.The recipe was from the Curry Book by Vivek Singh,not BIR but nonetheless very tasty.It's very similar to the staff curry recently posted from Ifind4you.
(http://www.curry-recipes.co.uk/imagehost/pics/81980e893774e41aa9ef02b482207017.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/c0412eb7de92c557014d5dcebad94006.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/25baaa326eb4290c1ff8dee27598a4ea.JPG)
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Had a go at making Curryhell's pillau rice last night.I've always struggled cooking rice and never attempted before to cook it completely in an oven.All I can say is fantastic!!!! Much better than any take-away round my way(They all seem pretty tasteless to me and none really colour their rice any more).A real winner!!!
:o :o :o That's not to spec. It's gone green :'( ;D. Well that's another dish nailed for you then 8). Try it with Dips mushroom pilau and my special fried rice without mix powder is very like some round here. Looking at those pics it's restaurant quality jb. Glad it worked for you and thanks for trying it out and reporting back. All i need you to do for me now is to critique my my NIS dish ;D. Not forgetting the other pics - that curry looks tasty :P
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I did the oven thing once but it's too much messing around for me. I made a post about how to cook perfect rice every time in the Chinese section, and tells you how to apply it to basmati rice too. Try that out and you might (should) find it a much easier way to make perfect textured rice with dry separated grains 100% of the time. If you want colour in it, just add it after it is cooked and before forking through. Add and leave the colour to set for 5 minutes, and then separate with a fork and serve. http://www.curry-recipes.co.uk/curry/index.php?topic=6206.msg61747#msg61747 (http://www.curry-recipes.co.uk/curry/index.php?topic=6206.msg61747#msg61747)
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I did the oven thing once but it's too much messing around for me. I made a post about how to cook perfect rice every time in the Chinese section, and tells you how to apply it to basmati rice too. Try that out and you might (should) find it a much easier way to make perfect textured rice with dry separated grains 100% of the time. If you want colour in it, just add it after it is cooked and before forking through. Add and leave the colour to set for 5 minutes, and then separate with a fork and serve. http://www.curry-recipes.co.uk/curry/index.php?topic=6206.msg61747#msg61747 (http://www.curry-recipes.co.uk/curry/index.php?topic=6206.msg61747#msg61747)
Read my original post and will see it's no more messing than your post, in fact easier, no washing, no soaking and still perfect results. Try it and see
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Read my original post and will see it's no more messing than your post, in fact easier, no washing, no soaking and still perfect results. Try it and see
Mehh, splitting hairs maybe, but the method I use is less messing with all the opening and closing the oven. I may try it one day for arguments sake.
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Mehh, splitting hairs maybe, but the method I use is less messing with all the opening and closing the oven. I may try it one day for arguments sake.
I'd sooner open and close the oven door 4 times than stand there washing rice ;D. I now use this method simply because i have an electric hob >:(. Prior to that i used virtually the same method as you describe apart from using a couple of tsp of oil and frying the spices then the rice before adding the water. The rest, including timing is exactly as you describe. An excellant method for a gas cooker 8)
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Agree with curry hell
Sounds like we have another George on the forum lol
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Had a go at making Curryhell's pillau rice last night.I've always struggled cooking rice and never attempted before to cook it completely in an oven.All I can say is fantastic!!!! Much better than any take-away round my way(They all seem pretty tasteless to me and none really colour their rice any more).A real winner!!!
:o :o :o That's not to spec. It's gone green :'( ;D. Well that's another dish nailed for you then 8). Try it with Dips mushroom pilau and my special fried rice without mix powder is very like some round here. Looking at those pics it's restaurant quality jb. Glad it worked for you and thanks for trying it out and reporting back. All i need you to do for me now is to critique my my NIS dish ;D. Not forgetting the other pics - that curry looks tasty :P
The next curry feast I will do will certainly contain your NIS dish.I was hoping Ifind4you was coming up with some some sort of new base gravy revelation(before I make my next batch) but alas it looks like it's not come to anything.Did you not like the green colour???? Wasn't sure when you said the rice was not to spec.Got to say the black cardamons were spot on.Never used them before-I chucked a couple in my main dish and they gave it a wonderful smokey rich flavour,
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Did you not like the green colour???? Wasn't sure when you said the rice was not to spec.
Green for me, too : first say green-flecked rice in the Mumtaz at the very northernmost limit of Baker Street and was initially uncertain, but very soon came to think of the green flecks as an essential element, and now every pulao I make has green flecks, as well as red and yellow.
** Phil.
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I'd sooner open and close the oven door 4 times than stand there washing rice ;D. I now use this method simply because i have an electric hob >:(. Prior to that i used virtually the same method as you describe apart from using a couple of tsp of oil and frying the spices then the rice before adding the water. The rest, including timing is exactly as you describe. An excellant method for a gas cooker 8)
Well, now, if I had electric hobs, I sooner use prayer to cook my rice with. Washing the rice takes seconds lol. But it's what I do, fry some onion with the spices first, then the rice, water and salt in...
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Agree with curry hell
Sounds like we have another George on the forum lol
Who is George? He sounds like my kind of people... Maybe he eats cheese and drinks wine like me too... Too many commoners on here for my liking so far!
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Commoners? if you dont like it then leave - Simple
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Who is George? He sounds like my kind of people...
George is the resident Know it all of the forum, and everyone else is wrong,
So yes , he sounds like your kind of people ;D
HS
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George? He sounds like my kind of people... Maybe he eats cheese and drinks wine like me too... Too many commoners on here for my liking so far!
Cheese and wine ? I think you underestimate George's taste. He is almost certainly more a Brie de Meaux Rouzaire and Margaux (or d'Yquem) man that mere cheese and wine ...
** Phil.
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Who is George? He sounds like my kind of people...
George is the resident Know it all of the forum, and everyone else is wrong,
So yes , he sounds like your kind of people ;D
HS
Difference is guys, I was only joking, and you've been dying to say that since my first post, Hotstuff... Take a bow, Son ::) I'll have to dumb myself down so I don't tread on anyone's toes... So, does anyone know how much water I need for easy cook rice? Anyone? It's in a bag!
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Who is George? He sounds like my kind of people...
George is the resident Know it all of the forum, and everyone else is wrong,
So yes , he sounds like your kind of people ;D
HS
Difference is guys, I was only joking, and you've been dying to say that since my first post, Hotstuff... Take a bow, Son ::) I'll have to dumb myself down so I don't tread on anyone's toes... So, does anyone know how much water I need for easy cook rice? Anyone? It's in a bag!
Welcome back :o
Just enough to cover the rice, And make sure the water is boiling ;D
And I think I may be a tad too old to be your son
HS
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And I think I may be a tad too old to be your son
HS
Ahhh, so that's what the problem is... old dogs and new tricks! Like I say, I'll just agree with everything the 'old' established members say and won't ever dare stand up for what I champion in case I hurt someone's feelings. See, I don't see much in the way reasonable comeback or debate, just he who is the oldest member, who has the most posts or who shouts the loudest is right! I'm afraid not.
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And I think I may be a tad too old to be your son
HS
Ahhh, so that's what the problem is... old dogs and new tricks! Like I say, I'll just agree with everything the 'old' established members say and won't ever dare stand up for what I champion in case I hurt someone's feelings. See, I don't see much in the way reasonable comeback or debate, just he who is the oldest member, who has the most posts or who shouts the loudest is right! I'm afraid not.
I didn't know we had a problem. all on this forum are willing to learn new things, even the old codgers like myself, and the commoners, and we don't mind constructive criticism, what we don't like is cockey bastards who try to tell us where wrong and must do it there way
HS
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And I think I may be a tad too old to be your son
HS
Ahhh, so that's what the problem is... old dogs and new tricks! Like I say, I'll just agree with everything the 'old' established members say and won't ever dare stand up for what I champion in case I hurt someone's feelings. See, I don't see much in the way reasonable comeback or debate, just he who is the oldest member, who has the most posts or who shouts the loudest is right! I'm afraid not.
I didn't know we had a problem. all on this forum are willing to learn new things, even the old codgers like myself, and the commoners, and we don't mind constructive criticism, what we don't like is cockey bastards who try to tell us where wrong and must do it there way
HS
Ahh, but it's all right to be the cocky bastard if you have more chillies under your user name? Lol, one rule some and another rule for others...
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Who is George? He sounds like my kind of people...
George is the resident Know it all of the forum, and everyone else is wrong,
So yes , he sounds like your kind of people ;D
HS
I certainly don't know it all, and I've never said I do, of course.
Neither have I said everyone else is wrong, except you perhaps. You really are out of order, together with another resident trouble-maker called Gazman1976. You dragged my name into this out of nowhere, like thugs causing trouble on a street. Gazman also demonstrated how rude he is by suggesting that a new member, madeinbeats, should leave.
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Ahh, but it's all right to be the cocky bastard if you have more chillies under your user name? Lol, one rule some and another rule for others...
What do the chillies have to do with it, they don't mean a thing, we where talking about your attitude to members of this forum.
And now, George thinks I'm a Thug, Gee, I think I might have to go and have a lie down.
Happy day's George :-* Apologies, I was out of order (again)
And this is my last post on the subject 8)
HS
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I certainly don't know it all, and I've never said I do, of course.
Neither have I said everyone else is wrong, except you perhaps. You really are out of order, together with another resident trouble-maker called Gazman1976. You dragged my name into this out of nowhere, like thugs causing trouble on a street. Gazman also demonstrated how rude he is by suggesting that a new member, madeinbeats, should leave.
Ahhh, so this is George. I had no idea you were all suggesting I was moderator material (I'm really testing the sense of humour bypass to its limits now aren't I ;D )
See, the way I see it there were 2 people defending their own methods and expressing how they felt each of theirs was the best. It might have been ever, ever, ever slightly so competitive, but it was all very civil. And then a couple idiots (local and renowned so it now seems) jump in and offer absolutely nothing of value only the intent to stir and berate. It's all a bit "Urghhhh, we don't like strangers round here... This is a local site for local people... Don't be offering your rice cooking advice round these parts. Now get off my land!!"
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madeitbeats,
You are beginning to sound paranoid now. The whole forum against you? We are all individuals here and have food arguments fairly frequently and that's fine.
You came here and posted your world's best chinese rice recipe and method. Fair enough but it sounds like you can't handle the fact that nobody has (yet) cooked your recipe and given you loads of praise.
You must have noticed on the way in that this is primarily a BIR curry forum not a BCR forum.
Chill out a bit and have patience. Maybe one day somebody will test your recipe and report back. Maybe not?
Paul
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Had a go at making Curryhell's pillau rice last night.I've always struggled cooking rice and never attempted before to cook it completely in an oven.All I can say is fantastic!!!! Much better than any take-away round my way(They all seem pretty tasteless to me and none really colour their rice any more).A real winner!!!
Thanks for inspiring me to have a go at this recipe, I'll try it later today and report back. I tend to serve my curries with plain boiled rice as pilau has always seemed tricky to get right, but this method looks semi-foolproof (me making it will test that to the limit!)
Those curries look the business too :)
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Paul, I'm aware of what's what. I don't really know what you're on about with the para thing implying my world is somehow deeply effected by what a couple of murk mundies have to say to me. It isn't ;) cheers...
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Hi MIB,
Welcome to the forum!
Interesting and "forceful" first posts, but thanks for stirring life into an otherwise (often) lifeless forum!
I reckon a bit of "assertive contradiction", rather than "tacit approval", is often warranted. Anything that makes us sit up and consider, is good, in my opinion. Makes it interesting, if nothing else!
And I can see that you do what you do with good humour :P
I'm interested to see what you have to say about BIR cooking too? :P
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I'm with Cory ander, Welcome MIB, nothing like a bit of an argument to liven things up a bit......now where did i put my shotgun... ;)
p.s i bet my rice recipe is better than your's :P
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Fantastic!!! Over a dozen replies to my original post which have absolutely nothing to to do with the original thread...wish I hadn't bothered uploading the pics now.
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Apologies JB for going off topic. Your pictures look great and I hope to try the pilau rice recipe and method myself.
Cheers,
Paul
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Sorry there JB
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Fantastic!!! Over a dozen replies to my original post which have absolutely nothing to to do with the original thread...wish I hadn't bothered uploading the pics now.
Hi jb. I'm glad you did. Without feedback how can others judge the potential of a recipe. Nothing worse than spending time cooking something which ends up a load of kak. I'm far more likely to try something when i have read others positive feedback. Also it helps the originator of the recipe. I've learnt i need to be very explicit with my instructions as i have assumed a couple of things and omitted some other vital info. As for going off topic, you've been around on this forum long enough to know that sometimes things can go a bit wonky ;D with the occasional disagreement and resultant bun fight. This said, there's no where better place to learn about BIR 8). Enough now said about "boring takeaway pilau rice" :-X. I should know it's always 2/3 cooked, drained and finished in the oven - i couldn't resist that ::)
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I should know it's always 2/3 cooked, drained and finished in the oven - i couldn't resist that ::)
Well, it all depends on your skill level I guess ;) :)
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I should know it's always 2/3 cooked, drained and finished in the oven - i couldn't resist that ::)
Well, it all depends on your skill level I guess ;) :)
Quite right. Best you discuss that with the person that said it. Oops, how remiss of me i forgot to include the quotation marks ;D