Hi CA. Raj is from New Delhi. Been in WA for about 4 years. He's worked at Cinnnamon Club, Koh-I-Noor in Padbury, and Masala in Clarkson. He seems to know his stuff and is a real nice bloke with a wicked sense of humour. It's a pleasure to go to work.

The lemon and oil stop the rice from turning to a mush if it's overcooked slightly. As I said, it can take us a good 7 minutes to get all the rice out of the pan and drained after it has been cooked, the lemon helps to keep it stable.

The rose water with food colouring is great. It makes the rice very fragrant. We make up a squeezy bottle with food colouring in (powdered) red and yellow, and squirt it into the rice, then mix it all up when the colour has set.

Thanks for the rice tip, i'll give that one a go. If you want to try the Aeroplane rice, go to Shree Ganesh in Malaga if you're ever up this way. Ask for Mehendra, and mention me (Mike from British Indian) ask him for Aeroplane rice samples and he will give you a few packets of single serve portions for you to try. Other than that, you are always welcome to get some from me. I buy it in 20kg sacks at $57.

Well said Phil and CH.

Please stick around Chris.

If we have lost CBM it will be a sad sad day indeed

How very true.. Bit like texting. Very easily taken the wrong way. Never known a forum though where the Moderator needs more moderation than many of the other contributors!!!     
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Nail on head

Thanks Chris, I'll pass that onto him, and see if there's any difference

Yep Phil, just ketchup

This is how Raj makes the mint sauce that we serve

I apologise if some measurements are a bit vague, as he doesn't have set measurements

We make up a 5 litre pot

- Mince/chop finely a mixture of fresh mint and coriander at 80% mint 20% coriander
- Add enough yoghurt to make it into a paste
- Add a good handfull or two of salt (to your own taste)
- Add about a cupfull of tomato sauce
- Add a handfull of mango Powder
- One handfull of tandoori masala
- About 2 tbsp of mint sauce
- A good handfull of Kasmiri chilli powder
- A cupfull of lemon juice
- A splodge of mustard oil won't do it any harm, but don't overdo it.

Taste and adjust as necessary. it is NOT BIR, neither is it authentic Indian, but IMHO it is much much better than BIR.

Rememeber this is about 5 litres, so adjust accordingly

Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.

Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese.

Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.

Quote from: George on December 14, 2012, 09:37 PM

Quote from: Phil [Chaa006] on December 14, 2012, 03:38 PM
I think that what triggered George and I to believe that it might be off-white, or even "murky brown" was the original proportions that you posted

Yes, you're right, so I'm sorry for any confusion or perceived provocation. The only time I've been served brown-ish rice in an Indian restaurant was in the USA and it remains some of the worst Indian food I've ever eaten out, second only to some of my failures at home. Perhaps I was unlucky. The USA is a big place and it's now a long time ago.

Not a problem fellas.

I am just wanting to give back something to this wonderful site. I have learned so much from being on here, and now i am in the position to give something back. I will get Raj's seekh kebab recipe on next week. (not BIR) Indian, but very nice all the same. Some people will prefer them, others won't. I don't want to argue or fall out about authenticity. I just want to share knowledge.

They look good Chris. How was the taste test?