Topic: Towards a more aromatic pulao

[Peripatetic Phil]

In English?

"I am confident that the good Noble Ox, on learning of his minor faux pas (French), will make the necessary emendations in the fullness of time".

[Peripatetic Phil]

Thankyou Phil for your pilau rice recipe,i did it to spec last night and like you i wont be looking back,it as got pretty much the same smell and taste as the rice from one of my local takeaways,couldnt be happier,cheers

Many thanks for the feedback, MP

[Robbo141]

Phil, thank you for this post.  Definitely going to try.  I only ever use a very basic method for plain basmati that has stuck with me for years.

1. Pre-heat oven to 175 deg F.  (Sorry I

[Peripatetic Phil]

Sorry, Robbo, should have thanked you for your kind words but various things intervened ...  Anyhow, do let me know if you get around to trying the "more aromatic pulao" idea, and if so, how you find it.

** Phil.

[Robbo141]

Made another batch of Phil

[Peripatetic Phil]

Made another batch of Phil

[livo]

Many Indian dishes are considered incomplete without a fried egg on top.   I often put a fried egg on top of a barbecue steak.  I love an omelette (with the works), and scrambled eggs with partially un-melted chunks of Processed Kraft Cheddar Cheese, salt and butter.  This is how my father taught me to cook it at 8 years old and I've never looked back.  Anything else is inferior.  Processed cheddar cheese is the best.

There are many ways to enjoy an egg.

If the recipe says to put an egg on top, I'd put an egg on top.

[Robbo141]

Don

[Secret Santa]

...I love an egg over certain rice dishes ... Just can

[Peripatetic Phil]

Exactly my memories of biryanies from the good old days ...