Hi natterjak
Never been a Pilau Rice lover myself, prefer plain Patna rice.
But I would say that the original RobinB recipe is very close to BIR.
mikeyp is also spot on the money
In my experience, most restaurants keep the plain pilau rice warming
in the oven and if you order it, that's what you get, straight from the pan in the oven.

But if you order a flavoured pilau, a portion is stir fried in a wok with
extra oil, mixed powder, and your chosen addition.
Here's a typical list of variations:-
Mushroom Pilau
Vegetable Pilau
Onion Pilau
Garlic Pilau
Chilli Pilau
Lemon Pilau
Egg Pilau
Keema Pilau
Nut Pilau
Peas Pilau

cheers Chewy

Quote from: natterjak on May 13, 2011, 06:53 AM
I was inspired by CT's "just try it" attitude and improvised my own recipe last night, frying chopped garlic in oil then adding chicken, 1.5TBS mix powder, 1TSP chilli powder, 1TSP methi, 1TSP salt, then about 1.5 ladles of base sauce and about 1 ladle of dhal.  later in the cooking some chopped coriander went in with a couple of good long squirts of Jif lemon and about 1.5TBS sugar.

Don't know why I'm typing it all out like it's a recipe though as it was pretty shocking, not really close to dhansak at all.  Actually that's harsh, it wasn't shocking it was quite tasty although oversweet and tasting too much of "gravy" and not enough of lentil.  Next time I make it I'll not bother with chopped garlic at the start but will use some G&G paste instead, will use less base sauce and more dhal and will put in less sugar.  Hopefully that will get me closer.

I also think I cooked my dhal in too much water as I followed the proportions from the start of Kris Dhillon's Tarka Dhal recipe (half cup lentils to 3 cups water).  It came out very soupy unlike Chewytikka's thick block of dhal.  Mind you, I need it to be liquid to give the kind of cook time I need to get my chicken ready (as I start with raw chicken not precooked).

It wasn't a complete disaster, it's a start on which to build but I'll also check out a few other recipes for ideas.

Hi natterjak
Mick's/Fatima Restaurant Dhansak video is an accurate account of making
a BIR Dhansak. I think if anybody followed this recipe, they should get a good result. ( But you need precooked Chicken and Dhal in this recipe)
When I am experimenting with new flavours/dishes, I only make sauces, until I get it right and to my taste. Too much salt, will ruin any curry, a pinch
is all I would use normally. The thick Dhal for this, is really easy to achieve.
Just wash the lentils and check for stones, cover with water and boil until the water has absorbed, leaving a mushy paste, about 20mins.
Cheers and Keep on Currying

You need to understand what Tarka Dhal is first, natterjak
It's in two parts Dhal (Red Split Lentils) then Tarka (fresh sliced Garlic, fried in oil)
There is only Dhal, that goes into Dhansak, not Tarka Dhal which is a dish in it's own right.
BIR Dhansak should be  Hot (chilli) Sweet (sugar) Sour (lemon) Thick (Dhal)
Just play around adding these to some base sauce and you'll get it
Here's my recipe for Tarka Dhal
https://curry-recipes.co.uk/curry/index.php?topic=5738.msg56825#msg56825
cheers

Quote from: Axe on May 10, 2011, 05:52 PM
Thinking on Chewy's comment about misspelling on menu's, can anyone translate theses two dishes, Muroog and Nabbabi?

Hi Malc
Have never come across Nabbabi
Nawabi is common on NEast menus, but has loads of variations on content.
Muroog just translates as chicken, ie. Murug, Murgh, Murghi etc...

Quote from: Axe on May 10, 2011, 01:53 PM
Any idea what they called this dish Chewy? In my search for the Nabbabi I have found a restaurant doing a very similar thing which they called Nababi Chicken:

http://www.eatoutcornwall.com/upload/pdf/menu/company/6421/Bude-Tandoori.pdf

Hi Malc
There's quite a few dishes misspelled on the bude menu, but the description of Nababi sounds like a similar dish.

Chef Kohinoor, does a few variations of this stuffed chicken.
The one on the menu is Bharma Murgh ?9.95
(Chicken Breast gently steamed with a Pistachio and ground Almond filling. Served on a mild fragrant saffron sauce.)
He doesn't want to publish his exact recipes, because of his competitors in the row

Hi all
Yes, South Shields's curry half mile
Google NE33

Quote from: Axe on May 09, 2011, 12:29 PM
Thanks Chewy, i've not used squash much in anything. It's sounds very similar to sweet potato. Does it break down like sweet potato does, if cooked too long?

That dish looks delicious. I spy red onion too!

Hi Malc
No, it stays firm mainly, a different texture to sweet potato, but I guess it will eventually go mushy if you overcook it
cheers

Quote from: Axe on May 09, 2011, 10:09 AM


How long did you pre-cook the Butternut Squash for? I have used sweet potato and that works well too. You just have to be careful you don't over cook it. I'll give this recipe a go though, thanks Chewy.

Hi Malc
I guess between 5-8 minutes, I just test them with a knife after 5 min.Basically you want them still very firm in the centre or probably two thirds cooked.
Here's a pic of the restaurant version with Duck. Much bigger chunks and a dry Bhuna sauce.
Cheers

Hi Ramirez
Butternut Squash keeps its flavour, no matter how spicy you make it
and just seems to compliment any meat, give it a go

976bar
Yes, 303 Ally
https://curry-recipes.co.uk/curry/index.php?topic=5632.msg57280#msg57280
cheers

Quote from: Razor on May 08, 2011, 09:59 PM
Hey Chewy,

Another awesome video to add to your collection, legend ;D

Just one thing, at the beginning, did you add about a tsp of cumin seed?  Just that it doesn't appear on your ingredients list?

Ray

Hi Ray
Cheers
Well spotted, missed off the list, ooops, 1tsp cumin seeds, 1tbs chopped coriander and a pinch of salt.
And that's my brand new pan. ;D