Sorry , just couldn' t keep the fingers in the pockets any longer. Just had to be said.   

Quote from: fried on December 15, 2012, 05:40 PM

Quote from: Les on December 15, 2012, 05:27 PM

Quote from: fried on December 15, 2012, 05:18 PM
Oh, come on Les. What a crazy idea.

Why! There are loads of curry sites, What's the big deal with RCR, apart from the fact that Thea want money for certain info,

Les

Irony doesn't really work on the internet, however heavy-handed. I'll remember to put a  next time.

How very true.. Bit like texting. Very easily taken the wrong way. Never known a forum though where the Moderator needs more moderation than many of the other contributors!!!     

Quote from: Aussie Mick on December 14, 2012, 07:03 PM
Mate, if you're happy bollox to the washing.

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

Understood, agreed and appreciated. 

Quote from: Aussie Mick on December 14, 2012, 06:17 PM
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 amazing how much crap comes out of the rice when you wash it thoroughly.

hahahah  -just for you I will give it a wash next time  but will be careful to take into account that washing adds moisture no matter how long you drain ( ok the oz sun for a few hours may be ok )  so volumes of added water need to be adjusted if using absorption method.   ;D

Or Kashmiri masala oil    - yum but that is a whole new discussion

Quote from: Aussie Mick on December 14, 2012, 03:30 PM
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.

Discussed this elsewhere on forum and I think a bit of powdered food colour is best as there is no danger of adding flavour as with the turmeric. Not suggesting either is right or wrong but for me there is just a little something added by the aesthetics of the yellow tinge. 

Quote from: George on December 14, 2012, 02:48 PM

Quote from: h4ppy-chris on December 14, 2012, 01:33 PM
you are not having a debate George! you are baiting, nice 1

I'm sure a lot or people here must agree with me that pukka BIR pilau rice is essentially pure white, with bright colours (but not brown).

Well at dire risk of backlash here, I do not agree with this bit     MANY BIR in my area of South London, the infamous Brick Lane  etc etc serve Pilau with overall yellow colouring in addition to the varied coloured flecks which may or may not be present.   - An additional spanner will not delay the works too much I hope. 

Gotta say, looks great.   

Ok I think the answer here is to do the smaller amount to try it out.. Three mugs in a 7 l pressure cooker doesn't even come to half and gives me a good 9 / 10 portions but may be a bit too much for the micro.

Now you got me getting the books out as I have never used 10% power for anything as it has a preset defrost etc. Seems like our micro is 1000watt on high. Has a warm setting of 100 watt so that is fine me thinks.   

Will report back but it will be a while as we are dining out this weekend  ruby of course.

Quote from: Phil [Chaa006] on December 13, 2012, 03:09 PM

Quote from: RubyDoo on December 13, 2012, 02:38 PM
An interesting alternative method which I may have a go at sometime but could you provide more info as to amounts of the spices etc and is it veg ghee or butter ghee that you use? Thank you.

Butter ghee, Ruby, but no particular quantities of spices; I simply shake them into the palm of my hand and add them when it looks as if I have the right amount.  Probably two star anise, two or three Indian bay leaves, at most two cloves, 8 to 10 little-finger-nail size pieces of faux cinnamon,  8 to 10 green cardamom, 2/3 teaspoon kala jeera, 1/3 teaspoon fennel and maybe 1 1/2 teaspoons freeze-dried garlic flakes.  But I really must emphasise that all of these are guesses -- I have never measured how much I use, and just use visual judgement to guide me.

** Phil.

Thank you for that, I understand.. I have recently been using the pressure cooker method for 3 mugs of rice quantity. Assuming my pyrex and micro is large enough, IF i doubled or trebled your quantities do you think I would keep the same cooking time or would that need to be increased proportionally?