Well, here goes, my Pilau rice recipe.

I have made this hundreds of times and it never fails to impress.It is originally Pat chapmans Perfect pilau recipe, but I have adapted it by adding/removing some ingredients to make what I believe is BIR rice!!Follow the recipe, using exact measurements and you will be on to a winner!!Enjoy ;D

Ingredients(Enough for 2 portions)

300g Basmati Rice
3 Tbs Ghee (Veg oil will do, but Ghee has a lovely nutty flavour)
3 Bay Leaves
1 or 2 Brown Cardamom(depending on size)
8 Green Cardamoms
10 Cloves
0.5 tsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp brown mustard seeds
2 Star Anise
3 pieces Cassia Bark(or cinnamon sticks)
600ml Boiling water
a pinch red/green food colouring(optional)

Method:-
1)Rinse rice a few times in a sieve until water runs clear, and leave to drain
2)Boil kettle!!
3)get all spices in a bowl
4)Heat ghee/oil in a heavy based pan, then add spices and stir for a few secs.The mustard seed will start to splutter.
5) add rice and stir to try and cover all grains in oil. (Keep gas/heat on max during the whole time)
6)Add 600 ml boiling water and stir.
7)Cover and set a timer for 4 minutes!!
8)when timer goes turn off gas/heat, take off lid and stir making sure there is no water left(There never is with me, but if so, keep on heat covered for another min)then add your colouring in 1 spot, re-cover and leave.

After 10 mins you will have perfect pilau, all cooked from scratch in 4 mins!!

I then give it another stir, picking all whole spices out.

I guess you could use one of these spice ball things, but I never have so not sure if the flavours would get out as well??

Pics below!! Enjoy!!

Made this last night, using Chewytikkas 3 hour curry base, and very good it was too!!
Many thanks for posing Cory!! ;D

Last set of pics showing, 1) the completed base, 2 and 3, the Korma(Cory Anders Recipe);D

More pics

Made this base yesterday and it certainly is very good ;D.Created a nice smooth sauce, that I used in CA's Chicken Korma.
For the spices, I used Dipurajas mix powder recipe, and added 1.5 teaspoons of chilli powder.
Looking forward to making a 'Proper' curry(i.e. one with a bit of heat in it! lol)with it.

I intend to make CA's base over the next week, then will use both bases to make identicle curries, and decide which, I believe, is the best.

Here some pics of my efforts.

Hi all,

I hope I dont get shot for this, but with Parathas, I dont feel its worth the effort making them at home, when the frozen ones from the supermarket are so good.

I believe its like puff pastry, even chefs dont make it from scratch.After speaking to an Indian lady in my local sainsburys they really are as good ready made.

Saying that, I have tried 3 different brands, and by far the best in my opinion is Shana brand.(My kids also love em!)
See link:-

http://www.nivala.co.uk/shana-plain-paratha-167-p.asp

The plain, or the onion are both just as good.

I admit, I have never made them myself(was going to until I saw the work involved) but the ones I have had from my local BIR, are inferior to the bought ones cooked in a dry frying pan at home.(on the other hand I have a cracking recipe for Naan that I will post soon)

This is my favourite BIR in bedford.
All the curries have a fantastic 'Fresh' Tastes, especially with the herbs-Fresh coriander etc.
Although it is a 'Modern' BIR so its not like the BIR's of the 80's but still the best in bedfordshire(That I'm aware of anyway)

Link :-
http://www.indiya.co.uk/welcome2indiya/Welcome.html


Regards

Matt

How does this compare to ChewyTikkas 3hr base? Has anyone tried both and come to a conclusion?I am about to make my next batch of base, and am undecided which of the 2 to do?? Help!!!

Yes mate, thats the one.As with most recipes I have fiddled with it a bit, but essentially used this as a starting point.(the video has been edited as it didnt have any currykits link to it when I first watched it years ago)

I would urge you to give it a go, along with the Korma recipe, and let me know what you think, and would be interested to hear any critisism on it, as I feel it is exactly like a BIR korma, which is essentially what we are trying to emulate here.

I have taken photos of my making the Korma, and was going to post them in the appropriate thread.Should I bother?

I am about to try your 3 hr base as it has so many rave reviews.

Regards

Matt

Yeah. 2 to 3 lbs of onions, and I end up with about 1.5 ltrs. I put 2 ladles in each tub, and that leaves me with about 5 tubs- enough for 10 portions.

Matt