Topic: How do I make Indian fried rice?

[joshallen2k]

Hmm. I always assumed that fried rice in BIR terms was in fact pilau.

Didn't know they did a more Chinese style with egg.

Never had it, but I too will try this.

Good post, Mick.

[Cory Ander]

Hmm. I always assumed that fried rice in BIR terms was in fact pilau.

Indian fried rice is distinctly different to Pilau Josh

"Plain" fried rice also does not normally have egg in it.

[Curry Barking Mad]

Yep nice video Mick, just been looking through your you tube channel

http://www.youtube.com/user/CURRYHOLIC1#p/u

You got some nice vids there your a really lucking boy getting into bir kitchens, good work.

Cheers UB.

Cheers UB,

Some might call it luck but it also cost a lot of money buying loads of curries from the same place and befriending the owner and then asking the question "can I watch the chef cook my curry?", This place was ok with it and the videoing but I've had most say no to being videoed even if they have been happy enough for me to be in the kitchen,

Cheers,
Mick

[Curry Barking Mad]

add a little oil, mix,  to stop it drying out until ready for use,

By the way, I can add that Maliks and the East takeaways make their 'special' fried rice the same way, i.e. they add nothing more than salt, methi, and mix powder, oh and they fry up some onions, from raw, first too.

You're right SS, proving the point that chefs will have varied ways and methods for creating the same dish, just their take on it.

Mick

[Unclebuck]

Yep nice video Mick, just been looking through your you tube channel

http://www.youtube.com/user/CURRYHOLIC1#p/u

You got some nice vids there your a really lucking boy getting into bir kitchens, good work.

Cheers UB.

Cheers UB,

Some might call it luck but it also cost a lot of money buying loads of curries from the same place and befriending the owner and then asking the question "can I watch the chef cook my curry?", This place was ok with it and the videoing but I've had most say no to being videoed even if they have been happy enough for me to be in the kitchen,

Cheers,
Mick

Hey Mick,

This may seem a bit cheeky but is there any chance you will be able to ask your local chef of his naan dough recipe,
I'm hoping to have my new tandoori oven built in a couple of months and a bir naan recipe would probably give me
legendary status!!

Cheers UB.

[gazman1976]

come upto Glasgow, you can buy a lesson for the ashoka , cost ?25 quid and u can ask and get them to show you exactly what they do lol


Garry

[Cory Ander]

Just tried this Achmal but have yet to eat it!  I've taken photos and will report back soon.

Meanwhile, the final sprinkling of something (whilst it's in it's container)?  Is it fresh coriander or dried fenugreek?

[Curry Barking Mad]

Just tried this Achmal but have yet to eat it!  I've taken photos and will report back soon.

Meanwhile, the final sprinkling of something (whilst it's in it's container)?  Is it fresh coriander or dried fenugreek?

Just the ubiquitous sprinkling of fresh coriander,
I'm looking forward to the photos,
Mick

[Cory Ander]

Thanks Achmal, just one more question if I may?

What rice do they use?

[Curry Barking Mad]

Thanks Achmal, just one more question if I may?

What rice do they use?

Now your asking
This was some time ago,
It was basmati of some brand but I can't remember,
I can guarantee not an expensive one,

Mick