Topic: CA's Perfect Pilau Rice - Every Time! (Illustrated!)

[currypot65]

I'd just like to say i tried this today and bingo!!!!  Perfection!!!
Mind you all i had to hand was the Cardomen pods,cloves,cumin seeds,salt and clourings.
Came out brilliant just like a Bir,so many thanks for the recipe,now all i got to do is to work out how to do a decent curry!!!

[currypot65]

Oh forgot to add,the day before i made this rice recipe i was given my first ever rice cooker,thought all my problems would go,however it was ok,but nothing to shout from the rooftops,but now i think i will pass it on to someone else as i do not need it now,so thanks Cory for your recipe/method,it's blinding m8.

[Cory Ander]

Pleased that you found it to your liking CurryPot 

[Deadman]

I made this yesterday, CA.

Couldn't believe how well it turned out and my guests were very impressed.

I added fennel seeds and a pinch of garlic powder to the mix and it seemed to work well. It was bursting with flavour. To be honest I didn't expect it to taste and smell so good.

Anyone reading this who hasn't made this superb recipe yet. Do it!

Thanks for all your hard work CA 

[Cory Ander]

Glad it worked for you and your guests "Deadman" (is that walking or running?  ) 

[yummycurry]

fair play that looks amazing mate i will give its method a try. for me though you have to have the food coloring its what makes indian cooking all the colors just make it more inviting to eat and then you get all the flavor.

sweet info wish me luck i.ll post the results.  ;D

[pforkes]

I have found that just using this ingredients list:

500g basmati rice
6 tbsp butter ghee
12 whole green cardamom pods
1 inch long stick cassia bark (or cinnamon stick)
2? liters water
1 tsp fresh garlic puree (or bottled)
? tsp fresh ginger puree (or bottled)
1 tsp cumin seeds
? tsp black (brown) mustard seeds
4 fresh curry leaves (or dried)
? tsp salt
Red food coloring (liquid)
Yellow food coloring (liquid)
Green food coloring (liquid)

gives me a better tasting rice (for my palette).

[Willyeckerslike]

I made a batch of this & froze some.  Even after defrosting & reheating it turned out light, fluffy & tasty. 

Thanks once again CA

(now to try making naan)

Will

[Cory Ander]

You're welcome Will. 

Rice freezes really well, I find (probably best to remove the whole spices, first, though).  Defrosted, and blitzed for a couple of minutes in the microwave, on high, results in really nice, fluffy, separate grains 

[ficox]

I too found this receipe to be the best for me. I am attempting to cook a genuine tasting takeaway menu for 8 people on Saturday and this, along with several other brilliant recipes I have found on here, unless I mess it up, will make me queen of the dinner parties! Thank you