Quote from: gazman1976 on January 27, 2010, 07:20 PM
its water lol, didnt work for me, tried a few times lol

Garry

So, when you say it 'doesn't work for you' what exactly is not working?

I  believe the secrets are to:
* wash the rice THOROUGHLY, and
* thoroughly cover the rice with the oil

Washing it removes the starch, that may cause it to stick together in a clump; and  coating each grain with oil keeps the rice grains separated.

When I wash it, I am using a 7-inch tamis (http://en.wikipedia.org/wiki/Tamis), washing with COLD water, and using about 4-5 gallons of water (to make sure the water runs clears when the rice is washed).

I bought my tanis (I have 1 7-ich and 12-inch tams) that I bought from Sur la Table (http://www.surlatable.com/p2p/endecaSearch.do?keyword=tamis&Search.x=0&Search.y=0).  They are expensive, BUT they are worth the money, because they do the job properly,

Tonight I made 4-times the quantity cooked it for 6-minutes, and then let it rest for 6-minutes, and did not use the cinnamon.  I used 1tsp of salt.

I seem to be 'burning' the fennel seeds, so I guess whatI should do ned time it be much more careful with the fennel, or possibly even not use it, as it is getting a smokey flavour.

This method is working for me.

Any thought on how to get the yellow 'flecks' into it?

Remember, when par boiling you are cooking it with turmeric, chilli and salt, all of which are going to affect its flavour as well.
Really, this (in my opinion) is the most significant difference between how I had used to cook tandoori chicken, so by not using this step you're not going to get that difference.

I gave this a shot, this evening, and made 150g worth (twice the amount given in the recipe).



I think it could have done with 6-minutes cooking time (a little more than stated in the recipe), as it came out a little damp.

It will go well with my chicken vindaloo.

You should find that it will be more moist, because of 'par boiling' it first.

I've made this twice, now, and have had better results thatI got with previous recipes.  Not hugely better, but better, all the same.

Quote from: commis on January 19, 2010, 04:44 PM
Hi

Pforkes am I write in that you put six times the salt into your version?

Regards

I know it is more than CA suggests, but it tastes much better (in my opinion) and I have cooked this dozens of times.

Here's tonight's rice.



To make sure that I don't forget to put the salt in, I put it into the water, that I boil.  I also use 1 tbsp instead of the 1/2 tsp CA states in his recipe.
I add a small amount of yellow food colouring and then only a small amount of red red colouring before putting it into the refrigerator.

I found out about Gordon Ramsay's latest 3-part mini-series this evening, and downloaded the first episode where he visits northern India.

I am 20-minutes into it, and have just seen him cook a goat biryani, but have not seen any evidence of him giving any recipes, not have I been able to find any sign of him releasing a book with the recipes that he has come across.

Rick Stein also did a series on his trip around Asia and when in india he also witnessed a biryani being cooked in the same way (with saffron and in a pot sealed with pastry) for 25-minutes.

Does anyone in the UK know of any book with the recipes from this series coming out?

This is tonight's chicken vindaloo.



I like more potatoes in mine, and (to cheat) I will use half of a tine of tinned potatoes.

Still some left over for breakfast (and maybe for elevenses!)

Quote from: joshallen2k on January 15, 2010, 04:53 AM
Did you follow the 5-1-5 as the recipe dictates, or did you extend the final bake?

The recipe says to bake for "6-8 minutes" NOT 5-minutes.
I baked them for 8-minutes and they turned out fine.

If the chicken breast you are using are huge, then I'd suggest cutting them in half, or increasing the baking time.