Quote from: Peripatetic Phil on May 16, 2023, 10:06 PM
Ah ...  Sadly the post would appear to have become truncated (bit-rot ?) as there is no mention of what I did to achieve this aim, and there is no final period after "aroma" ...

Quote
Once I started making pulao rice using a microwave oven, I never looked back, and my pulao is in most respects as good as I have eaten.  But when Ganesha opened in Bodmin, and I compared their pulao rice with mine, I was sure that theirs was better and I began to wonder why ...  I finally reached the conclusion that while the taste and appearance of mine was as good as Ganesha's, theirs was better in terms of aroma
« Last Edit: 30 March 2020, 12:27:10 by Peripatetic Phil »

Hi Phil

From memory I recall you added a small quantity of akhni stock to the rice before reheating. Not sure of the quantity, but I think it was pretty minimal - maybe 1-2 tbsp if thats any help? Perhaps you kept some notes? although if youre anything like me you didnt bother as you assumed once your results were posted on the forum, they would be there forever and a day.

Its very concerning as to how many other posts are subject to BitRot

Regards

Mick

Quote from: livo on May 18, 2023, 11:57 PM

I've recently been experimenting with fermented foods, and I've turned out a few really nice Sauerkrauts. Green and red cabbage plus grated or julienned carrots are the base and then I add flavours such as dill weed and coriander seed or garlic, ginger and turmeric etc.  I work on a 2.5% - 3% brine solution and they are turning out really well.  No added water as you just allow the salt to draw the water out of the veggies for a few hours, tossing it over in a big bowl every hour before packing into the fermenting jar.  After a week or 2 depending on temperature and desired level of fermentation, you then transfer to sterile preserving jars and pop it away in the fridge.  Colder climate could go in the cupboard.  Really yummy and apparently very good for your gut as well.

That all sounds really interesting Livo. It reminds me of Kimchi. I have seen some recipes for kimchi - cant for the life of me remember where...but I was put off by the addition of uncooked chicken in them

Regards

Mick

Quote from: Peripatetic Phil on May 15, 2023, 12:07 PM

Quote from: mickdabass on May 15, 2023, 09:44 AM
Wasn't it you that had a Eureka moment a year or two ago, and used akhni stock to enhance the flavour of pilau rice ?

I don't remember doing so, Mick, but these days I can barely remember what I did yesterday, so it is not beyond the realms of possibility.  For some time now my preferred (indeed, sole) method of making pulao rice has been to bhoon the whole spices in ghee, bhoon the basmati rice in the ghee/spice mix, add boiling water and a little salt, then cook using the evaporation method (originally in a microwave oven, now in an "Instant Pot" clone).  Would this count as "us[ing] akhni stock to enhance the flavour" ?

P.S.  A site search for "akhni" + "pilau" shews two users who have reported on that combination — Cory Ander and Jerry M.
--
** Phil.

Hi Phil

a quick search and I came up with this:

https://curry-recipes.co.uk/curry/index.php?topic=15428.msg136702#msg136702

The only reason I remembered was because at the time I was working on my balti gravy and realised after reading your post that the only way I was ever going to get the large volume of whole spices into the gravy without spending a lifetime picking them out afterwards was making an akhni stock

Regards

Mick

Hi Phil

Wasn't it you that had a Eureka moment a year or two ago, and used akhni stock to enhance the flavour of pilau rice ?

Regards

Mick

Quote from: livo on March 23, 2023, 04:02 AM
13 batches of Cassia in 1 bag here.

Actually 7 and a bit 

Hi Livo

The cassia I have used up til now has been in 50g packs - usually but not exclusively East End Brand, and as I said, I have made a duff batch of base that appears to be ok but when I make the curry, the results are very bland and lack the full aroma that I would normally expect. If you've made 4 batches of gravy from the same bag of cassia and they have all come out exactly the same, then maybe that reinforces what i said earlier about inconsistencies in batches of  cassia?
Also I have tried numerous gravy recipes over the years, and the majority of them (from memory) state to rest the gravy overnight. Ive never really understood why. I have also noticed that the gravy is somehow thicker the next day as well...weird? There must be something going on in the pot during this resting phase idk?

Regards

Mick

Hi Livo

Im not trying to imply anything.
I am grateful you have given my recipe the benefit of doubt and given it a couple of chances to meet your expectations.
I really cant say much more to you than that. The reason I am asking these questions is because I too have made a duff batch and I cant figure out why. Because of the large quantity of cassia used, most gravies produced come from a different pack of cassia each time, so I think that the cassia is the only variable. I have also observed that the taste of the gravy appears to change quite a lot overnight. Maybe its nose blindness or not I really dont know.
With regards the amount of coriander used, like any recipe its all down to personal taste. The amount I use is specific to replicating the Al Frash balti.
I am sorry if I have offended you with my comments to Rob. I am 100% happy with my recipe, but I realise that its not to everyone's taste.
As I said earlier: Thank you for giving it the benefit of doubt and persevering with it

Regards

Mick

Mmmmm, that looks lush Rob I could eat that right now.....
Out of interest, does the blowtorch add much to the flavour?
Also, Did you manage to figure out what went wrong with batch #10?. I think for best results the gravy needs to rest overnight. Also when making the akhni stock I put a small amount of oil in the pot. The theory is it might reduce the loss of aromatics but to be fair Im not sure if I can tell any difference.
The quality of the cassia is key

Regards

Mick

Just to repeat what I said somewhere else on the forum that after extensive taste tests of probably 10 or more batches, I do find that this original version of my gravy gives better results than the simplified MK11 version

Regards

Mick

Quote from: Kashmiri Bob on January 11, 2023, 03:04 PM
It will certainly be interesting to see how CH gets on, although the notion that Mick's base is similar to other base gravies makes no sense to me, unless something has gone badly wrong. Will be making another batch of the MK1 version this weekend.  I think this will be batch number 10.  Been using pre-cooked chicken for a few weeks.  For convenience and to speed up the pan cooking.  Results as before, all 10/10, with little or no further additions.

Rob

Hi Rob

I do find that the MK1 version of the base gives superior results to the simplified MK11 version.

Looking forward with baited breath to Curryhell's report!

Regards

Mick