Hi Ray
Your method sounds good to me, but before you serve, you could stir fry a portion
on high heat in a wok with a little Ghee, Cumin seeds, onion and a pinch of Mixed Powder.

I've just made a cup of rice, pre fried with whole masalas, for a couple of minutes.

Popped it into the rice cooker, with 2 cups of cold water.

Result: Slight differences, hint of ghee flavour, rice seperated very well.
But on the down side, lots of broken grains and not as fluffy, due to pre frying I guess.

I've had my "National" Rice Cooker for 20 years, I bought it one day, when I was exploring Chinatown.
It's one of those, chuck it in and forget about it Gadgets.

cheers Chewy

Quote from: Razor on June 14, 2011, 12:20 PM
Hi Chewy,

Can you just clarify something mate?

Do you mean, fry off the raw rice first, then use the rice cooker, and if so, how long would you suggest we fry the rice off for?

Cheers,

Ray

Hi Ray
I mean fry off the cooked rice as is, or with peas, onion, mushroom etc.

Pre frying the washed rice is another good method, but I tend to skip it to be honest.
In fact I'll be making some later and I'll add the pre fry stage, just to check la difference.
cheers Chewy

Quote from: loveitspicy on June 13, 2011, 02:34 PM
Hi everyone - this is the first post and i may have missed what im looking for - how do you make pilau rice in a rice cooker as authentic as poss
thanks in advance

Welcome to cr0 loveitspicy
How I do a Pilau in a Rice Cooker
Take a cup of Basmati (200ml), wash in a sieve, to remove some of the starch.
Add to the Rice Cooker with 2 cups (400ml) of cold water.
Add 3 bruised green cardamons,
3 cloves,
1 Indian Bay Leaf,
A pinch of fennel seeds,
A pinch of cumin seeds
A pinch of Tumeric powder,
Finally a pinch of Black Salt or Sea Salt.
Let the cooker do it's job, fork the rice and let it sit on warm, until your ready to use it.
Tip:
1. Use a few strands of saffron, instead of Tumeric  (Different again)
2. If you don't want the Masala bits in the rice, buy an infuser, to hold the spices.
3. Pilau is fried rice, fry off your rice in a wok with a little Ghee, Onion and a pinch of Mixed Powder.
4. 1 day old rice is best for frying.

cheers Chewy

Quote from: Ramirez on June 08, 2011, 07:24 PM
What have people used for the food colouring? I have this, but 0.5 tsp seems an awful lot.

HI Ramirez
If you think 0.5 tsp is a lot, just have a look at how much Dipuraja uses in his videos.Crikey.
If you worried about food colouring powders, try liquid cake colouring, which is supposed to be more natural.

Either natural or synthetic, all food colouring has to be tested and declared safe.
And its a fact of life, that its added to most of the foodstuffs on our supermarket shelves.

Chicken Tikka Masala - The Authentic Real Deal. Should read Heinz CTM - No Deal ;D
I've read through this whole thread, this is absolute nonesense.
There is just no way a Bengladeshi Chef would add a tin of soup to a curry... Rubbish.
BTW - CTM is not my taste at all. :-X
A waste of good tikka IMHO.
cheers Chewy

Quote from: Razor on June 08, 2011, 09:58 AM
Hi Chewy,

Here's my recipe for my seekh kebabs, although I only add one slice of white bread these days https://curry-recipes.co.uk/curry/index.php?topic=4393.0

Thanks RAY
I'll give it a go I'm experimenting, with Kofta curries at the moment and your recipe should work well
cheers

Hi Ray
Curry on Camping, looks great fun mate.
Were you cooking by instinct or are these your published recipes?
What do you put in your Keema?
Cheers ;D

I think this Nipoori would be handy, if some ingenious member could come up with a modification,
and fit it with a gas boiling ring and a baffle, which will make it more like a commercial Tandoor.
Mainly, so I could use it indoors and I hate all the clarting about, associated with charcoal cooking.

Just a thought
http://www.socal.co.uk/dyn/items/main/image17571.jpg

Bon Gas

Quote from: gazman1976 on May 25, 2011, 07:23 PM
where did u get your cooking pan from Chewy? looks great

Hi gazman1976
Got the pan at a New Bengaladeshi store down the road, very handi ;D

https://curry-recipes.co.uk/curry/index.php?topic=5632.msg57280#msg57280
cheers Chewy

Quote from: mickdabass on May 25, 2011, 04:44 PM
Hi Chewy
is this a bir recipe or one of your own?
regards
mick

Hi Mick
Half and Half,  Achar or Achari has been on some BIR menus for a few years, each Cook will tweak it slightly, but its basically a pickle curry.
In my recipe I've tweaked it, by using Olive Pickle, Amchur and Naga, which all work great together.
So I guess it's a BIR dish, cooked at home, to my recipe.
cheers Chewy

Quote from: solarsplace on May 25, 2011, 12:55 PM
Hi

Great vid as usual Chewy

Was Googling for the 'Pran Olive Pickle' to see if it could be bought online, and was confronted by several pages that claim this brand contains a carcinogenic and banned food colouring?

Most of the pages / articles are quite old approx 2004/5 - any thoughts on whether this is true?

Chewy, can you confirm whether your jar has 'Sudan 1' listed in its ingredients?

http://www.digitalworldz.co.uk/32442-urgent-food-warning.html

I hope given 5 years they are now using some other safe ingredient?

Cheers

Hi Russell
No 'Sudan 1'
According to the Interweb, PRAN have both ISO 9001:2000 certificates and are HACCP compliant being the largest exporter of processed agro products
to more than 70 countries from Bangladesh.
Incidentally, looking at jar labels, Pran have a lot more ingredient information than Pataks and probably because Pataks is made in the UK,
they don't  have to state that their HACCP compliant ? Which makes me even more confident using PRAN products.
cheers Chewy