Ok done. I have some pictures but will only post at specific request. Hey guys - rice is rice is rice ( awaits argument ).
Having followed Phil's lead with a sprinkle of this, a shake of that and a smidgeon of 'fungal spored grain weevil', my only parting from the original was forced by my lack of freeze dried garlic flake. This was substituted with a small sprinkle of garlic powder at the appropriate stage.
My concerns regarding my micro being more powerful ( it's a man thing ) than Phil's obviously cheaper model ( did that come from Lidl too Phil?
) were unfounded. Nothing burned and everything cooked, I think, as Phil intended. I did use red and green colour but very minimal. It is so easy to over do it. I would question the need for 5 minutes to melt the ghee unless there is an argument that this imparts additional flavour. ( Awaits comment ).
I must say - the smell was great whilst cooking. No, not great Bl@@dy marvellous.
On taking the finished product from the micro my first concern was the amount of water hanging on to the pyrex lid. Well at least it was on the lid and not in the rice. Lid carefully removed and water dispensed with, a quick stir revealed a still slightly tacky consistency but the rice was cooked perfectly. The tackiness did seem to go very quickly after removing lid and fluffing up. Again, lovely aroma. I have removed some of the whole spices ( then remembered that these may have been better left in if rice left overnight ) and stirred again to disperse the minimal colouring.
Verdict? - this rice looks good and indeed tastes good. I like the use of black rather than white whole cumin. It does have a strong but not unpleasant aroma and taste of aniseed. Bit obvious I suppose considering 2 x whole stars PLUS fennel seed. Personally I love it. For those who may not then I would suggest reducing the quantities as much may be lost if left out altogether.
It has now been in the fridge for around 30 mins and all the tackiness has gone, due in part I think to me placing a clean tea towel between lid and bowl to absorb some of the steam residue. Not rocket science I know but think it helped although even over-cooked rice seems to firm, separate and benefit from a night in the fridge.
My only 'downer' on this is the time it takes to cook for the amount of rice produced. I have not measured it out into trays as yet but Phil estimates 2 to 3 portions. I think I could increase quantities in the micro but not greatly.
Highly recommended if you have the time and do not need the micro for anything else.
Thanks Phil - just waiting on the size of your ice cream scoop now but I suppose that depends on the mood you are in after lugging your compressor back to Lidl
Edit - just measured my oxo good grips ice cream scoop - = 4 x tbsp
Have to ask though Phil - how much / many garlic flakes do you add? You seem to have omitted this information ;D
Topic: Perfect pulao (Read 75093 times)
