Topic: Pilau rice - in a rice cooker

[loveitspicy]

Hi everyone - this is the first post and i may have missed what im looking for - how do you make pilau rice in a rice cooker as authentic as poss
thanks in advance

[chewytikka]

Hi everyone - this is the first post and i may have missed what im looking for - how do you make pilau rice in a rice cooker as authentic as poss
thanks in advance

Welcome to cr0 loveitspicy
How I do a Pilau in a Rice Cooker
Take a cup of Basmati (200ml), wash in a sieve, to remove some of the starch.
Add to the Rice Cooker with 2 cups (400ml) of cold water.
Add 3 bruised green cardamons,
3 cloves,
1 Indian Bay Leaf,
A pinch of fennel seeds,
A pinch of cumin seeds
A pinch of Tumeric powder,
Finally a pinch of Black Salt or Sea Salt.
Let the cooker do it's job, fork the rice and let it sit on warm, until your ready to use it.
Tip:
1. Use a few strands of saffron, instead of Tumeric  (Different again)
2. If you don't want the Masala bits in the rice, buy an infuser, to hold the spices.
3. Pilau is fried rice, fry off your rice in a wok with a little Ghee, Onion and a pinch of Mixed Powder.
4. 1 day old rice is best for frying.

cheers Chewy

[Razor]

Hi Chewy,

Can you just clarify something mate?

Do you mean, fry off the raw rice first, then use the rice cooker, and if so, how long would you suggest we fry the rice off for?

Cheers,

Ray

[Peripatetic Phil]

Do you mean, fry off the raw rice first, then use the rice cooker, and if so, how long would you suggest we fry the rice off for?

I can't answer for CT (obviously) but frying the raw rice first was, for me, the breakthrough to achieving real BIR pulao rice, where every grain remains perfectly shaped and with the perfect texture.  As to time, no idea : I bhoon gently and wait for the rice to go opaque.

** Phil.

[chewytikka]

Hi Chewy,

Can you just clarify something mate?

Do you mean, fry off the raw rice first, then use the rice cooker, and if so, how long would you suggest we fry the rice off for?

Cheers,

Ray

Hi Ray
I mean fry off the cooked rice as is, or with peas, onion, mushroom etc.

Pre frying the washed rice is another good method, but I tend to skip it to be honest.
In fact I'll be making some later and I'll add the pre fry stage, just to check la difference.
cheers Chewy

[Razor]

Hi Chewy,

Sorry mate, I think I'm confusing myself here

You say 1 day old rice is best to use, I assume that is cold, boiled rice?

So, I then pre-fry the rice before adding it back to the rice cooker with all the hard spices?

My usual method for pilau is:

Wash the rice and leave to dry,

fry off in butter ghee, 3 bay leaves, 4 cloves, 6 green cardamoms, half a finely diced onion, and a 2 inch piece of cinnamon.

I then add the rice, ensuring to get all the grains well coated.

I then add water, and simmer for a few mins, stir and simmer again, for another couple of mins.

I then transfer to the oven on gas mk 3, and bake for 10 mins or so

As you can see, the whole 'pilau in a rice cooker' method is very alien to me.

Cheers mate,

Ray

[chewytikka]

Hi Ray
Your method sounds good to me, but before you serve, you could stir fry a portion
on high heat in a wok with a little Ghee, Cumin seeds, onion and a pinch of Mixed Powder.

I've just made a cup of rice, pre fried with whole masalas, for a couple of minutes.

Popped it into the rice cooker, with 2 cups of cold water.

Result: Slight differences, hint of ghee flavour, rice seperated very well.
But on the down side, lots of broken grains and not as fluffy, due to pre frying I guess.

I've had my "National" Rice Cooker for 20 years, I bought it one day, when I was exploring Chinatown.
It's one of those, chuck it in and forget about it Gadgets.

cheers Chewy