This is Pilau Rice and Plain Boiled Rice produced by the method I described here:  https://curry-recipes.co.uk/curry/index.php?topic=1092.msg9533#msg9533

The full recipe for perfect Pilau Rice can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=1383.0

This method involves boiling Basmati rice, in excess water, and then separating the rice from the excess water once the rice is just cooked.  This is in contrast to absorbing all the water (i.e. as in the "absorption" method).

What I think you'll notice is that the rice is light and fluffy and each grain is separate from each other?   

On the right is Plain Bolied Rice (with a little yellow food colouring added after boiling the rice)

On the left is Pilau Rice (with oil/ghee, spices, garlic puree, ginger puree and salt added during boiling...and food colours added after boiling).

Too easy really! 

Looks dam good 

Looks very pro 

Here is a montage of my Pilau Rice at various stages of preparation:

• Top Left:  After boiling - drained and placed on tray, in fridge, to dry (food colouring added)
• Top Right:  After drying and mixing
• Bottom Right:  After drying and mixing (grains will further separate upon reheating)
• Bottom Right:  After reheating in microwave oven (I used more food colouring for this particular batch of Pilau Rice)

....and here is a montage of various rices cooked by various methods:

• Top Left:  Pilau Rice cooked by the method described here
• Top Right:  Pilau Rice cooked "by absorption" (and frying spices and rice before boiling)
• Bottom Left:  Pilau Rice (left) and Plain Rice (right) cooked by the method described here
• Bottom Right:  Darth's "Darbari Rice" cooked by Darthphall's method described here https://curry-recipes.co.uk/curry/index.php?topic=498.0

Great stuff---looks absolutely brilliant ! 

Absolutley awsome pictures, keep it up, i feel like im looking through a colour picture version of a menu...........man im hungry

which of the pilau rice did you prefer/think were close to bir?

HI CA

i,m a trainee and have never produced what i call great pileau rice untill i tried your recipe many thanks on what i consider a very professional article.

can you suggest a method for pre-cooked chicken?

in awe

IJRICHARDSON

Hi TS, thanks for your comments

Quote from: two-sheds on June 02, 2008, 01:50 PMcan you suggest a method for pre-cooked chicken?

I suggest you look at the links in this thread for pre-cooking meat https://curry-recipes.co.uk/curry/index.php?topic=1848.msg16024#msg16024

To be honest, I rarely bother to pre-cook chicken; it cooks so quickly anyway and otherwise is inclined to become dry.  Precooking (or certainly marinating) can enhance the flavour though, for sure.

 
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To be honest, I rarely bother to pre-cook chicken; it cooks so quickly anyway and otherwise is inclined to become dry.  Precooking (or certainly marinating) can enhance the flavour though, for sure.
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I agree, I never bother precooking chicken, BIRs have to get dishes out ASP, I think the home kitchen can stand the extra 10 mins it takes to cook the chicken in the curry sauce