This is Pilau Rice and Plain Boiled Rice produced by the method I described here:  https://curry-recipes.co.uk/curry/index.php?topic=1092.msg9533#msg9533

The full recipe for perfect Pilau Rice can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=1383.0

This method involves boiling Basmati rice, in excess water, and then separating the rice from the excess water once the rice is just cooked.  This is in contrast to absorbing all the water (i.e. as in the "absorption" method).

What I think you'll notice is that the rice is light and fluffy and each grain is separate from each other?   

On the right is Plain Bolied Rice (with a little yellow food colouring added after boiling the rice)

On the left is Pilau Rice (with oil/ghee, spices, garlic puree, ginger puree and salt added during boiling...and food colours added after boiling).

Too easy really! 

Hi Dai,

For Pilau Rice, check out the recipe index here:  https://curry-recipes.co.uk/curry/index.php?topic=415.0

Also check out the comments made, regarding cooking rice, in this thread here:  https://curry-recipes.co.uk/curry/index.php?topic=1092.msg9506#msg9506

Hope this helps! 

Welcome Baby Spice 

I have tried the following curry bases from this site, both of which are easy to prepare and give good results in subsequent curries:

• Darthphal's, here: https://curry-recipes.co.uk/curry/index.php/topic,674.html
• Ifindforu's, here:  https://curry-recipes.co.uk/curry/index.php?topic=923.0
  

I am sure that most of the the other curry base recipes on this site will also give good results.  This is an index for them here:  https://curry-recipes.co.uk/curry/index.php?topic=422.0

Yes, you can use any of the curry bases, in any of the recipes, using the stated amounts.

Happy cooking! 

Hi Dai,

You needn't be so confused Dai  .  Subject to Curry King's confirmation, of course, I reckon:

• yes, I'm sure you can easily double up on the quantities given (provided you have a big enough pan...as Curry King points out)
• yes, I'm sure that freezing your left-over curry (once only) is perfectly acceptable...I do it all the time.  It will keep for ages (months) stored in suitable sealable plastic containers (i.e. with lids)...however, some people recommend removing any whole spices first, as they may become astringent on freezing....I don't bother and have noticed no problems
• in the context of this recipe, I reckon it is reasonable to assume a ladle size of approximately 5 (UK) fluid ounces (i.e. 142ml)...I am confident that this is a volume of curry base consistent with the rest of the recipe, with approximately 750g to 1kg of chicken breasts (i.e. 3 to 4 breasts)....this is sufficient for 2 to 4 people

Hope this helps 

Hi Dai,

Also check out this thread, where George also raises the question of ladle size....https://curry-recipes.co.uk/curry/index.php?topic=1114.msg9681#msg9681

Hi George,

My ladle is also 5 fluid ounces (i.e. a quarter of a UK pint, or 142 ml). 

I agree Graeme, it also seems to me that one or two of these ladles (i.e. appoximately 140 to 280 ml) is about the right amount of curry base per person (depending on the type of curry being made).

It is clearly ambiguous ( haha) to talk in terms of a number of cups or number of ladles (unless their volume is stated of course).  It is much clearer to quote the actual volume used

Welcome Dai

Ifindforu's curry base is a very good base; you can't go far wrong with it, in my opinion.  It should be only mildly spiced and taste reasonably pleasant by itself, but it won't taste much like a curry at this stage.  Remember, the curry base needs to cater for a wide range of curries, from the mildest to the hottest.  You will add more spices when you cook whichever final dish you wish to cook. 

I pour my curry base into 285ml plastic party cups, cover with tin foil or cling-film, and freeze.  I find that 285ml is approximately the right amount of curry base for one or two people (depending on what type of curry you are cooking).  It will keep in the freezer for ages (months) without deteriorating.  Similar sized sealable plastic containers (i.e. with lids) would be better however.

There are several Chicken Tikka and Chicken Tikka Masala recipes on here.  Look in the recipe index here https://curry-recipes.co.uk/curry/index.php?topic=415.0

This recipe for Chicken Tikka is simple and works ok https://curry-recipes.co.uk/curry/index.php?topic=874.0

I suggest you try this recipe for Chicken Tikka Masala https://curry-recipes.co.uk/curry/index.php?topic=539.0

....but there are other recipes that you might also like to try of course.

Happy cooking! 

Hi Guys,

Try this site for all your chilli information needs http://www.thechileman.org/

Alder.....you will see from this site that Habeneros and Scotch Bonnets are of similar hotness:

  Pure capsaicin has a hotness of 15,000,000 SHU ("Scoville Heat Units") 
Hottest chilli is the "Naga Morich" (aka "Dorset Naga") with a hotness of 970,000 SHU
"Habaneros" & "Scotch Bonnets" are of similar hotness at 100,000 to 350,000 SHU

Check out the site (and the links there)....it also tells you how to make "Snake Bite Sauce" here http://www.thechileman.org/naga_morich.php 

.....hmmm....perhaps I should get my fat, lardy arse down to the pub though....

....but it's 10pm here Darthphall...YOU get out there then!!!!