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Quote from: Unclefrank on May 02, 2011, 12:44 PMI wouldnt say this is the best pilau recipe but it can be the start of trying to make onehttps://curry-recipes.co.uk/curry/index.php?topic=4203.0Give it a go.
Quote from: curryhell on May 03, 2011, 07:08 PMHi 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 . 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.
Quote from: natterjak on May 03, 2011, 08:20 PMIt does help a lot, as do the other posts in this thread (1 exception! ). Thanks everyone.[/color]
Quote from: martinvic on May 07, 2011, 05:34 PMMaybe you should try and take more care and accuracy in your little digs then George, and you probably wouldn't get insulted.
Quote from: George on May 07, 2011, 03:18 PMQuote from: natterjak on May 03, 2011, 08:20 PM 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.
Quote from: natterjak on May 03, 2011, 08:20 PM It does help a lot, as do the other posts in this thread (1 exception! ). Thanks everyone.