Quote from: martinvic on April 26, 2011, 02:07 PM
Hi Chris

I haven't tried it with the grated carrot, I just used the original recipe (first post).

Oh and I didn't have Fennel seeds, so I added about a quarter tsp of cumin seeds, and I now add a couple of those Indian Bay leaves too.

Go steady with those leaves - you wouldn't want to run out....!  ;D

Quote from: martinvic on April 26, 2011, 02:07 PM
I have frozen some, but haven't tried it yet, so can't really help there.
Can't see it being soggy though, as after it has been in the oven for a while it becomes quite dryish and nicely separated (as it is in the restaurants here).

I think I'll have to try freezing too.  The convenience factor of being able to whip some pilau out of the freezer and microwave it up has to be worth a little compromise in the texture.

Hi Ray, I assume the 35mins gets deducted from the total cooking time as calculated by the 70 mins formula?

Thanks Martin, will check out that site.  Axe I was thinking of going for a 26cm pan because I'm not as skilled as BIR chefs and will doubtless slop the sauce over the cooker unless I have a little bit of spare capacity in the pan! My hob is electric, so I don't need to select a small pan so that gas flame can lick up the outside of it (possibly one reason why smallish pans are used in BIRs?)

Hi Tom.  That plate of chicken looks absolutely superb, bet you were popular at the party!  Is it this tikka recipe of blades that you were referring to?  Or does he have another one specifically for tandoori chicken?  Also, just wondering how long  / what temp you roasted your chicken for to cook it?  Would you go for a higher gas mark and shorter cook time next time?

Thanks guys - I'm torn now..!  To roast or to curry....  I have a slow cooker at my disposal so the curry method is definately feasible but roast pork crackling.....  I'll come back to this decision later!

Thanks, I really need to decide which ones to go with as the 26cm Meyer HT+ ones look like they're not coming back into stock anywhere and I want aluminium finish rather than non-stick.  Plenty to choose from in this thread though, so I just need to make my mind up now!

Who was it ordering the really cheap pans off eBay recently, thought it was this thread but must have been another.  Just wondering if they were ok when they arrived?

Pork belly is a cheap cut of meat, unsuited to fast cooking methods like roasting or grilling as it needs a long slow cook to break down the meat.  Just wondering if anyone has an indian recipe which could be suitable for cooking pork belly (or any other tough meat such as beef brisket)?

Reason for asking is, of course, I have a pork belly in the fridge which needs using up and I find myself lacking a suitable recipe!  Thanks in advance

Thanks Martin. Does the carrot add much to thus recipe do y ou think, or can it be left out without detracting too much from the end result?

I think i read Phil saying that once cooked pilau can be frozen but just wondering if defrosting it makes it soggy?  Might have to try that myself.

Quote from: natterjak on March 20, 2011, 09:22 PM
and water "leaks" out of it (filtered through the rice) when plated up. 

Just reporting back on this, the separation of water on the plate was certainly due to a faulty base.  I can say that with confidence now I've cooked with a new batch of base which showed no such signs of leaking.  I assume my first batch of base wasn't blended sufficiently well, leading to the particle size being larger than that required to keep the water and vegetable matter together