Topic: MiB's Cumin and Onion Rice.

[madeinbeats]

Looking on the net is says the 'black' ones are sweeter. I think they might compliment the rice in a way, you would have to try and post what you think in comparison to 'jeera'. There's a specialist ethnic food shop in Liverpool that might sell them... I'll check that out and try them sometime if I ever come across them.

I have absolutely no point of reference with them though so I can only speculate. 

[Peripatetic Phil]

Kala jeera can be supplied to Liverpudlians and other disadvantaged members at GBP 1-79 + p&p

[PaulP]

I live in north Liverpool and there are no decent spice or Asian shops in that area. For that reason I usually buy the more exotic spices on-line and I use Mr Lung's Chinese supermarket for common spices like cumin and coriander.

Paul

[madeinbeats]

I live in north Liverpool and there are no decent spice or Asian shops in that area. For that reason I usually buy the more exotic spices on-line and I use Mr Lung's Chinese supermarket for common spices like cumin and coriander.

Paul

I'm thinking Matta's on Bold Street might have them. I usually go the Chung Wah, the other guy likes to sell stuff reallly close to it's sell by date and he always puts your change on the counter like he's got a bit of an attitude! 

[chewytikka]

Hi MiB
If you post a recipe on Cr0,  members with experience, will pick up on aspects of your recipe, that they already know,
I use both brown cumin and black cumin and I noticed straight away it was brown cumin in your photo.
The wiki photo is correct for Shahi Kala Jeera (Black)

Like wise in cooking rice, measurments are volumetric, hence your ratio 1 pint of rice to 1 pint of water, doesn't sit well with me
as I subscribe to the 1 to 2 ratio when cooking absorption method.

I've cooked this simple rice many times, as well as much more complex flavoured Pilau's, Aknis, and Biryanis.
I also use various equipment, Hob/Rice Cooker, Pressure Cooker and Combi Microwave.

Anyway, good looking rice MiB and you learned about Shahi Kala Jeera (Black)
really good in a Tarka.

Glad we've moved away from the old hat Takeaway Pilau,
which BTW is always washed, two thirds boiled, drained and finished in the warm oven.

cheers Chewy

[bruce]

Information is already on this forum it seems http://www.curry-recipes.co.uk/curry/index.php?topic=2439.0

[bamble1976]

Hi

I was also surprised about the 1:1 ratio with the rice?  Is it because you soak it so long?  I always use a 1:2 rice to water ratio.

Regards

Barry

[madeinbeats]

Yes guys. 1:1 rice to water only works when the rice it soaked for 25-30 mins. If using a long grain (American, Jasmine) then you don't have to soak, but it's still 1:1.

It's also important the lid fits tight to that steam doesn't escape which it reinforced with the use of tinfoil. Also a lot of pans have the steam holes in them these days, so the tinfoil combats that too.

All I can say is try it!

[madeinbeats]

Glad we've moved away from the old hat Takeaway Pilau,
which BTW is always washed, two thirds boiled, drained and finished in the warm oven.

cheers Chewy

Alright mate. Yes, totally agree. People can get transfixed on BIR and miss a whole world of great food that's out there.

[Onions]

Information is already on this forum it seems http://www.curry-recipes.co.uk/curry/index.php?topic=2439.0

Have you discovered the difference between coconut powder and coconut block yet?