Topic: Methi chicken vs Ex hot lamb vindaloo

[Secret Santa]

I do have the plain basmati rice flavour coming through on my rice. I think this may be down to the rice quality. I recommend Akash, most indian grocers sell 20kg bags.

Well they've certainly been using in my neck of the woods since i've been eating BIR.  As for the aroma, is it lacking in your pilau rice or plain boiled rice?

I'm talking about the lovely and very distinctive aroma that comes from plain basmati rice. Funnily enough my current bag of rice is Akash but I've tried many (many) over the years and I've never had the Basmati aroma I get in the restaurant.

It's almost as if they're adding something to bring out this aroma that I'm not. But what might it be, It's just plain boiled (Basmati) rice after all - isn't it? Perhaps not.

[natterjak]

Are you cooking your rice by the absorption method SS? This seems to bring out all the basmati flavours and aromas compared to draining water out of the rice on completion. Also have you tried a 50/50 milk/water mix to boil the rice in?

[Secret Santa]

Yes natterjack I use the absorption method (always have). As far as the use of milk goes I did try it many years ago and felt that it added nothing, so I discontinued its use. I think I'll try it again in case I missed anything but I feel that it can't be the source of the characteristic Basmati aroma. I really don't understand why I can't get that aroma, particularly after trying so many Basmati varieties. Perhaps they do add something?

Out of interest do you (and others) find that the characteristic Basmati aroma is there in the raw rice or does it need to be boiled to bring it out?

[curryhell]

I bought a 20k bag of Badshah the other week.  Everytime i open it I get that distinctive Basmati smell hit me everytime.  Have just cooked a large double portion using my oven method, with some oil and a little salt and the kitchen is full of that lovely unique aroma only basmati can impart.  I now use milk always when i cook pilau as i find that it "smooths" the edges of the spice aroma and IMHO my pulao is now as good as any restaurant round here.  The milk really does do it for me.  I haven't tried it in plain boiled rice though, so i'm not sure what difference it could make.  Didn't have enough milk to try it tonight 
As for the Laziza paste SD, i've used their garlic / ginger for convenience and always have some in the fridge for emergencies.  I will try and source the paste from my local asian store though.  I go to a restaurant wholesalers now which stocks Pascos products.  Have yet to try these but they are about 40% cheaper than pataks  .  Will keep my eyes peeled next time i'm there.  The balti paste in my vindaloo / phall did add another layer of flavour.  The current recipe is definitely becoming a favourite as it beats many of the BIR equivalent i've eaten over the years.
It's now getting to the stage where I rarely order a TA as i can produce a quality NIS better than my usual takeway, which sadly has changed management and the food quality seems to have deteriorated.  Well at least the NIS i was used to getting is no more  .  And the latest phall / vindi recipe is definitely hitting the spot.  It is nice though to get out for the occasional treat and have it all done for you  ;D

[goncalo]

I've not had one go with basmati rice where the rice's nutty flavor didn't come through, but I did yesterday a batch which did seem to have enhanced the flavor. The only thing different I did was pre-frying the rice in a baghar of whole spices. I didn't pre-soak my rice either, which I normally do.

http://www.youtube.com/watch?v=mNd4tC-dJpw

[Secret Santa]

I bought a 20k bag of Badshah the other week.  Everytime i open it I get that distinctive Basmati smell hit me everytime.  Have just cooked a large double portion using my oven method, with some oil and a little salt and the kitchen is full of that lovely unique aroma only basmati can impart.

Hmmm...that's doubly interesting. Firstly, Badshah rice was one of the worst Basmatis I'd tried - I wonder if they do different versions? Secondly and most interestingly, you feel that the raw rice has the basmati fragrance. Now I deliberately smell every new bag of Basmati I buy just in case it has that aroma I'm after and I can honestly say none of them have even come close to the aroma I have experienced from plain Basmati from a takeaway/restaurant.

I'm glad I asked the question, it's interesting how different our experiences are.

[Secret Santa]

...I did yesterday a batch which did seem to have enhanced the flavor. The only thing different I did was pre-frying the rice in a baghar of whole spices.

Ah but that's then pilau rice. I'm talking about plain, boiled basmati rice.

[natterjak]

Out of interest do you (and others) find that the characteristic Basmati aroma is there in the raw rice or does it need to be boiled to bring it out?

I must confess I'm not sure exactly which aroma you mean.

[Secret Santa]

I must confess I'm not sure exactly which aroma you mean.

Ah, maybe that's the point!

At home I don't ever achieve the wonderful aroma that restaurant plain boiled basmati rice has. Or, in fact, is it that the restaurant rice no longer has it either? I confess that it's years since I had plain boiled Basmati at a restaurant/takeaway and it may be that the wonderful fragrance I remember of old no longer exists in the restaurants either.

Would you say then natterjack that your own and the restaurant/takeaway plain, boiled basmati rice have no discernable aroma/fragrance - or, at least, no really alluring aroma?

[goncalo]

...I did yesterday a batch which did seem to have enhanced the flavor. The only thing different I did was pre-frying the rice in a baghar of whole spices.

Ah but that's then pilau rice. I'm talking about plain, boiled basmati rice.

I do think I know what the aroma you are talking about, because regardless how I do it, I get the right aroma coming through along with the aromas of the spices themselves. I don't generally do plain basmati very often