Quote from: RubyDoo on January 22, 2013, 03:31 PM
Having followed Phil's lead with a sprinkle of this, a shake of that and a smidgeon of 'fungal spored grain weevil', my only parting from the original was forced by my lack of freeze dried garlic flake. This was substituted with a small sprinkle of garlic powder at the appropriate stage.
I think I would have substituted a few slivers of the real thing, but whatever.
QuoteI would question the need for 5 minutes to melt the ghee unless there is an argument that this imparts additional flavour. ( Awaits comment ).
I found it did not fully melt in two; five seemed the next obvious number (both necessary and sufficient).
QuoteOn taking the finished product from the micro my first concern was the amount of water hanging on to the pyrex lid. Well at least it was on the lid and not in the rice. Lid carefully removed and water dispensed with, a quick stir revealed a still slightly tacky consistency but the rice was cooked perfectly. The tackiness did seem to go very quickly after removing lid and fluffing up. Again, lovely aroma. I have removed some of the whole spices ( then remembered that these may have been better left in if rice left overnight ) and stirred again to disperse the minimal colouring.
Ah, at this point you may inadvertently have deviated : did you remove the rice after 12 minutes at full power, or after 12 minutes at full power plus 20 minutes at 10% ? It is not clear if you added the colouring after the 12 as recommended and then let it rest at 10% for 20 mins (or the same time in a conventional oven at 80
oC). I would not expect significant water on the lid after 12+20.
QuoteVerdict? - this rice looks good and indeed tastes good. I like the use of black rather than white whole cumin. It does have a strong but not unpleasant aroma and taste of aniseed. Bit obvious I suppose considering 2 x whole stars PLUS fennel seed. Personally I love it. For those who may not then I would suggest reducing the quantities as much may be lost if left out altogether.
To put things in perspective, I don't use very much fennel; probably four times as much kala jeera as fennel.
QuoteIt has now been in the fridge for around 30 mins and all the tackiness has gone, due in part I think to me placing a clean tea towel between lid and bowl to absorb some of the steam residue. Not rocket science I know but think it helped although even over-cooked rice seems to firm, separate and benefit from a night in the fridge.
An optional extra : mine always gets eaten after the 12+20 minutes, and only what then remains gets chilled.
QuoteMy only 'downer' on this is the time it takes to cook for the amount of rice produced. I have not measured it out into trays as yet but Phil estimates 2 to 3 portions. I think I could increase quantities in the micro but not greatly.
I suppose what matters here is for how many you are catering -- I normally cater for one, two, three or very occasionally four; never more. Almost invariably one or two. In which case 44 minutes plus washing time doesn't seen excessive to me, since it all takes place while I am cooking the curry.
QuoteThanks Phil - just waiting on the size of your ice cream scoop now but I suppose that depends on the mood you are in after lugging your compressor back to Lidl 
D@mn your eyes, Sir, you have a confounded impudence : I will have you know that my microwave oven (which includes a 2Kw convection oven) came from Tchibo, as would any gentleman's. The generator was intended for the servants' quarters : they were to receive one tankful of petrol at the beginning of winter, and could then use the resulting power as they saw fit, even using two bars of their electric fire if they really felt it necessary ('though a few years at Gordonstoun would soon have knocked that nonsense out of them -- that's the trouble with the lower classes these days, they're just too d@mn pampered by half . . .).
QuoteEdit - just measured my oxo good grips ice cream scoop - = 4 x tbsp
And here, Sir, is mine. Also from Tchibo, of course.
QuoteHave to ask though Phil - how much / many garlic flakes do you add? You seem to have omitted this information ;D
Just sufficient, old chap : neither too many nor too few. Toodle-pip.
** Phil.
Topic: Perfect pulao (read 98,628 times)
