Topic: Peterandjen's Pilau Rice

[gazman1976]

its water lol, didnt work for me, tried a few times lol

Garry

[peterandjen]

Well im stumped m8 every time ive cooked it its been great. Oh well sorry m8.

[pforkes]

Tonight I made 4-times the quantity cooked it for 6-minutes, and then let it rest for 6-minutes, and did not use the cinnamon.  I used 1tsp of salt.

I seem to be 'burning' the fennel seeds, so I guess whatI should do ned time it be much more careful with the fennel, or possibly even not use it, as it is getting a smokey flavour.

This method is working for me.

Any thought on how to get the yellow 'flecks' into it?

[pforkes]

its water lol, didnt work for me, tried a few times lol

Garry

So, when you say it 'doesn't work for you' what exactly is not working?

I  believe the secrets are to:
* wash the rice THOROUGHLY, and
* thoroughly cover the rice with the oil

Washing it removes the starch, that may cause it to stick together in a clump; and  coating each grain with oil keeps the rice grains separated.

When I wash it, I am using a 7-inch tamis (http://en.wikipedia.org/wiki/Tamis), washing with COLD water, and using about 4-5 gallons of water (to make sure the water runs clears when the rice is washed).

I bought my tanis (I have 1 7-ich and 12-inch tams) that I bought from Sur la Table (http://www.surlatable.com/p2p/endecaSearch.do?keyword=tamis&Search.x=0&Search.y=0).  They are expensive, BUT they are worth the money, because they do the job properly,

[joshallen2k]

Every once in a while, you come across a recipe that "just works".

For me, its the original BE Pilau. (not the revised).

1C rice in 2T ghee with whole spices - bay, cinnamon stick, cloves, green cards, plus I like to add fennel and black cumin.

Stir until just brown, then add 0.5 t turmeric and 0.5t salt, I personally add 0.5C rosewater and 1.5C water. Into the oven at 350 degrees F for 25 minutes. At the end I colour with streaks or not.

Great result.

-- Josh

[gazman1976]

haha i must be the only person who cant make this lol, i am once trying again as its annoying me lol

[gazman1976]

lol i tried and failed again hahaha , where do you live peterandjen so u can show me lmao

[Cory Ander]

haha i must be the only person who cant make this lol, i am once trying again as its annoying me lol

Hi gazman, perhaps you'd be better off using one of the recipes where you use an excess of water and drain (rather than using this absorption method).  It's easier to control.

There are several recipes in the rice recipes section here:  http://www.curry-recipes.co.uk/curry/index.php?board=86.0

[Peripatetic Phil]

Posted by peterandjen and moved to here by CA

I've got a fool proof, works every time no matter how many servings, Pilau rice recipe : have a gander. (recipe snipped)

OK, tried this twice now.  The first time I followed your quantities and timings exactly, and found that the rice was not fully cooked, so had to continue cooking until ready.  The results were OK but not as good as I'd hoped.  On the second occasion (yesterday), I used your exact methodology but modified the quantities, timings and spicing in accordance with my own experience and judgement.  This time the results were out of this world : I have never achieved anything like this before.  Pilau rice that was light, fluffy, rounded, smooth, every grain separate (without any trace of greasiness) and with a real "BIR Pilau Rice" flavour.  Thank you so much for posting this : my rice will never be the same again !

[nai]

Just tried this with a single serving and I'm very impressed. I'm a noob, but it's the best rice I've ever made, lol. I'm eating a for-the-sake-of-it bowl as we speak. I added a little msg to mine though...I add it to nearly everything, lol.

Thanks very much  ;D

A quick question: what are your views on the 'easy cook' basmati?