Hi Phil
SHAN Nihari is what I used and it goes well with MDH Kashmiri Mirch both very good blends.
Made a prototype curry, using both last night with excellent results



cheers Chewy

Hi CH
Looks like you've done Abdul's Madras some justice there mate.

Not too sure about the random fresh tomato, but hey!

An honest TA recipe and an honest test, well done.

Just imagine what you could do, if you had some flame...Sparky

Only joking ;D
cheers Chewy

Hi MiB/Rich

Thanks for the Thumbs up, Moist, definitely, especially a quality Basmati.
This Pilau was actually Steam cooked, takes about 20 mins in the steamer,
just another easy way to cook perfect rice at home. The flavouring was Garlic, Red Onion, Butter Ghee, Sea Salt and a shop bought Pilau Biryani spice mix. (SHAN)

cheersChewy

Hi All
I'm also guilty of calling the Plain Pilau "Old Hat" But maybe I should have said Classic,
but there are so many fantastic flavoured Pilaus that a restaurant can make, I'm not talking about flavouring the Plain Pilau in a wok with some veg,
but actually adding the flavour to the rice at the beginning.



If you look at this 2011 Plain Pilau it has all the colours for the eye that the older customers are used to, but its only a garnish
alongside the crispy fried onion.(for presentation)
The rice however is moist and enhanced with delicate Indian flavours, much to the delight of customers young and old.



I've just cooked this flavoured Pilau with a little garlic, red onion and spices. Moist and just the way I like it. Very hard not to eat this
as it is, because it tastes so good on its own. But I'm making a Lamb Nihari later and this rice should go well.

cheers Chewy


and a bit later, the resulting Lamb Nihari and Pilau Rice, Bhuna Style, Luvvly Jubbly

Thanks for the link Paul
Wow, now thats what I call a Mixed Powder

Dry spice Nihari Mix
1. Fennel Seeds: 2 Tablespoons Cracked
2. Cumin seeds: ? teaspoon Cracked
3. Black Cumin seeds (Shahi Jeera): ? teaspoon cracked
4. Nigella (Kalonji): ? teaspoon cracked
5. Dry ginger powder: ? teaspoon
6. Black Cardamom seeds: 2 teaspoon cracked
7 Black peppercorn: 1 teaspoon cracked
8 Cinnamon stick 3"x?" size: 1 broken cracked
9 Cloves: 1 teaspoon cracked
10. Nutmeg: ? of a small size grated
11. Mace (Javitri): 3 leaves
12. Degi Mirch: 2 teaspoons

Thanks Phil
Great, MDH to the rescue, off to the store tomorrow, exciting, I'm going to have fun
turning this into a quick restaurant version.

Mr.Google also claims its a age old breakfast curry, well you never stop learning.

cheers Chewy

Hi All
Anybody got any experience with  Lamb Nihari

I had it the other day as part of the Eed celebrations at a mates,
it was a completely new flavour to me and was more than delicious.

I quizzed for the recipe, but got side tracked, with all other lovely grub.
cheers Chewy

Wow, that's one dry bhuna, ifindforu
cheers Chewy

Hi UB
I make and use minced chilli/coriander paste in my cooking.
Just blitz the raw chillis and coriander with a bit veg oil and salt.
Similar to G&G paste

Also a good tip for keeping them whole and fresh, is to sort
through them and dump any scabby ones, remove all the storks and discard.
Put the chillis in an air tight container in the fridge, they will stay fresh much longer.

cheers Chewy

I use...
Ordinary veg oil, which is Rapeseed.
Sunflower oil
Cold Pressed Rapeseed oil
Olive oil (light)
Olive oil
Stir Fry Oil (Chinese)
Veg Ghee
Animal Ghee
Anchor Butter.
Not sure how healthy that lot is,but its all good in my book ;D

cheers Chewy

Hi Dave
Welcome to cR0, loads of fun and games here ;D
You may want to watch my video recipe to get you going.
https://curry-recipes.co.uk/curry/index.php?topic=5699.msg56564#msg56564
cheers Chewy