They are different animals entirely!

You'll be pleased to hear that initial granular texture when first made had completely disappeared overnight, leaving a texture not to dissimilar to the jar version. The mustard still very much packing a punch.

I shall try the mustard again when I get home later to see if there has been any noticeable change. It has been refrigerated since being made, in a sealed container.

I've never used a pressure cooker and not sure if I would choose to cook rice in one either, But to avoid burning, i'd suggest soaking in a little hot water and pouring over the top of the rice.

Welcome to the forum and good luck with your 'ultimate' quest. It's a novel idea but I fear you are battling against the impossible. The sort of person that orders a Korma is not a person that would usually order a madras and probably vice versa. That said, i'll be interested to see what you come up with, it almost sounds like a Madras hot Tikka Masala.

It's making me hungry and i've just eaten!

I normally soak a few strands in half a cup of hot water for 10-15mins, then use the liquid accordingly. If you simply want a yellow coloured rice grain, then add the strands direct to a pan of water for 10 mins then bring to the boil, then add your rice and cook.

Quote from: h4ppy-chris on May 02, 2013, 12:32 PM
Never noticed that until you have asked, i will ask for you.

I am intrigued as I know the Shanaz like to add arjwain to some of their rice dishes, but that surely would have looked alot smaller in the video.

Look forward to finding out.

I love onion rice

What was in the boiled rice Chris, looks like kalonji?

These have been posted before and are as useful as a tandoor as a chocolate fire guard.  ;D

The main problem is that they need your oven as a heat source and are limited to it's temperature.

Quote from: RubyDoo on May 01, 2013, 08:52 AM
Well done but why 4 days to post? Could it be you could not stray far enough from smallest room to access computer? 

Burn baby burn, Jhal-Zala inferno!

I would have added the whole spices first but would have kept back on the black cumin until adding the onions. I can't say I have evidence that this would change the dish but I it would ensure the whole spices are cooked evenly in the oil, rather than nestled between the onions, if you see what I mean. The black cumin I would have added just before adding the onions as I find it goes past it's best if left in oil too long.

Overall, your conclusion is much to my way of thinking these days. If your going to spend 2 hours making a base and another 40 minutes pre-cooking meat, you might as well make a traditional curry. We rarely cook more than one dish to eat between us anyway, adding sides of course. I've been compiling a list of traditional recipes from Indian sites that I am going to try over the coming months.