Who is the comedienne then Wots er name : Can't have humour here can we ;D ;D
CP

Hi Steve, now you should be an enthusiastic producer of curries not just a consumer  .

happy cooking
CP

Welcome Dave.  I am sure you will learn and I hope contribute.
CP

We are in danger of being shouted at for digression Paul  :
CP

Do you know why there are so many Chinese in Harrow?

It s because when they land at the airports here they flag a cab and then say 'Harrow Taxi'  Think about it!
CP

You would make the Rhaja proud.  Well done Cory!
CP

 :-X :-X :-X :-X      ;D

Yes you can, but I suggest you soak them a little while in warm water first and add them and their water to the rice water.  If you prefer to fry your spices first (Bargar) then do so and add them and the oil.  Becareful with the quantities though, as the cooking process can make the flavours quite intense.  As always experiment and trust in your trip.

Another tip if you pressure cook; watch out for the amount of salt you use, you probbably should use none or at least half your usual quantity.  Oh, and if you are making Saffron rice or just using a colouring agent then make sure you mix with a little warm water and soak for a while and then add this to the rice water; just make sure you keep to the original volume of fluid.

CP

No a real Scouse (which is why we get on) but I still won't reveal his Etnic origin :-X
CP

Mike, I will let byou into a little secret.....  a lot of Asian home cooks do the same  :  But as you have done, you need to get it exactly right timing and volumes wise.

Well done!
CP