Got to dig up this old thread. We have been freezing pilau for some time now but I am becoming more and more unhappy with the reheated result. It seems to me that the grains are shrinking and the end result is a more dried and bitty grain that has lost some of its original plumpness after first cooking. Does that make sense.

I have been thawing individual portions from the freezer during the day prior to reheating , 3 mins or so, until piping hot in microwave at full power.

I am wondering if I would get better reheated results by either microwaving straight from frozen or reducing the power of the micro and reheating for longer. Something is definitely not right and the end reult is not the same as after the original cook.

Views / suggestions.

Undercover curry splashes some milk in the rice too.

Mmmmmm. Consistency of that sauce looks right up my palate. 

Quote from: spiceyokooko on April 01, 2013, 09:26 PM
All this talk of turmeric and artificial food colouring to colour rice yellow!

Only one way to do it in my opinion - small pinch of ground saffron before the water goes in. Lovely colour, even nicer fragrance and taste.

And before anyone points out imperiously that BIR's don't use this, the only reason they don't is soley through cost factors. Saffron is simply too expensive for your average BIR to use.

And if you want a nice mottled varied white/yellow colour, simply soak some saffron strands in some warm milk for 10 mins or so and when the rice is resting simply sprinkle some in and let it soak in.

I actually cheat and use a small pinch of Paella seasoning in mine which is basically just ground saffron, ground cloves and ground paprika and salt.

Saffron fine but only if used on its own with rice. In fact it is lovely and delicate. Total waste of saffron though once you start adding spices to the rice; pilau etc.

I use a pinch of yellow food colour powder but have also never found that turmeric taints the rice in the small quantity needed to provide colour.

They look great and love the surrounding 'splatter'. Spot on ( no pun intended) 

Quote from: Curryking32000 on April 01, 2013, 08:24 PM

Quote from: RubyDoo on November 20, 2012, 06:39 PM
I am not talking about the red / green etc flecks.

I mean an all over colour. I like my pilau to be a nice yellow colour all over whether or not i put the specks in too. Kasmiri masala oil will help with this but ..........

Is it best to add food colouring to the water or, as i have been doing, colour with a little turmeric. Just slightly concerned that the turmeric alters the flavour albeit it is still yummy. 

-

Iron pans are good. Ali pans are great. 

For me........
Basaar has its place but not as a general mix.  Julian's mis pre basaar is fine. 
CA mix for me is too complicated as he adds bits and pieces that restrict final taste. Avoid CA mix and keep it simple. Remember it is a base to build on.

Chilli? Do not double it for 2 x portion size. Scale it down each time you multiply. Difficult to judge sometimes depending on what powder you use.  I did a C2G chicken Roghan J tonight together with a Ceylon. Worked fine using his base albeit it tweaked to my taste. 

Excellent and thank you for so openly sharing the experience for the benefit of us all.

Quote from: fried on March 29, 2013, 12:44 PM
I can't believe you haven't finished the 3rd group recipe yet RD.

Haha. Won't be done over Easter. Also waiting for recipe from CT as it is not on forum. Now that has got you thinking.