Mate, if you're happy bollox to the washing.

Like I said, I am sharing all info that I am learning....that's all

BTW Rubydoo

Before opening the shop I always made C2go rice at home in the pressure cooker, unwashed just as Julians book instructed and it was perfect everytime.

I made a batch at the shop for Raj to try and he wouldn't even try a teaspoonful because it hadn't been washed. He agreed that it looked/smelt very good, but absolutely refused to put any of it into his body lol.

This is when he showed me this version, and I have got to say, it is really, really good. It really is amzing how much crap comes out of the rice when you wash it thoroughly.

Not easy to find Kashmiri masala here mate. even if/when we do, there is very little oil on top. The only brands available that I have found are Ahmed and Ashoka.

Ok Sorry Phil. I "guessed" at the quarter packet late at night after a big day.

Sometimes we sprinkle in a packet and a half, depends how much rice we have made.

But the rice is always white

And yes Rubydoo, I also remember yellow rice. Many places boiled their rice in water that contained turmeric to give it an overall yellow colour. raj suggested that I should do this, but I said no. lol.

Looks like 4 of us answered at the same time.

Oh, and George, I wasn't avoiding any questions, I was in a rush this morning to get to my shop as I'm sure you can appreciate Friday is a pretty hectic day. 

I just felt a brief answer was called for though. As I said, if you're happy with your current rice recipe, stick with it mate. I promised that I would share all that I have learned since starting the shop, and I will.

OK George  :

By exposure, if you mean watching chefs cook, I have only seen videos that kind folk post on here ie Chewy, CBM and others who take the time and trouble to do it.

I left UK in 1996. Before that I used to have a curry once or twice a week like a lot of people do. Sometimes more, sometimes less.

I mainly frequented Manchesters curry mile which was completely different to suburban eateries. Great tandoori food, but IMHO, you could get a better "BIR" curry in the 'burbs.

BTW, the amount of rice that we cook, and the tiny proportion of the Shan product (one packet to about 40 trays of rice) we use leaves the rice white, apart from the coloured bits. When I get time I will take a picture and post it. 9 or rather get the kids to post it)

We just feel that the Shan gives it a little something extra without being too overpowering.

Quote from: George on December 13, 2012, 06:59 PM

Quote from: Aussie Mick on December 13, 2012, 04:54 PM
I suppose it's a love/hate thing with Shan Pillau biryani mix. Personally I'm in the "love" section. Many of our customers have commented on how much they prefer the "new improved rice".

I'm not doubting how good your rice might taste. It's only that it doesn't sound like BIR pilau rice as I know it. You may have said before, but how much exposure have you had, if any, to curry houses (BIRs) actually in the UK? Probably more than I have, for all I know!

I'm not up for question or debate George. As I stated in my original post "This is how we do our rice." If you don't like the look/sound iof it..........don't try it.....simple

I suppose it's a love/hate thing with Shan Pillau biryani mix. Personally I'm in the "love" section. Many of our customers have commented on how much they prefer the "new improved rice".

George, according to Raj, adding the oil and lemon juice to the water, stops the rice sticking and will also compensate if you overcook it slightly, which is very easily done in a busy restaurant kitchen. Our rice pan is so huge, we cannot carry it to the sink, we have to scoop out the rice with a jug into buckets and drain in collanders in the sink. This process can take a good 5, 6 or 7 minutes after the rice has been cooked. The lemon holds off the "mushiness" effect.

If it is too overcooked, we get it straight into the coolroom for 1/2 an hour, and it is then still useable.

BTW, if you don't wash your rice THOROUGHLY before use, you could be putting sand/grit/soil and god knows what else into your body. Many restaurants don't wash it, coz it takes time, and THEY won't be eating it......simple as. Same goes for lentils, they need 3 times the amount of washing that rice needs. Our rice is aged basmatti rice and to the best of my knowledge, there isn't a more expensive rice available in Perth. It still needs a good wash however, as it's grown in a field with soil, sand, crap etc all over it.

Good luck Chris and thanks for "de-scaling" the measurements.

I hope it cooks good using alternative methods, it certainly makes excellent naan bread in our charcoal tandoor.