Cheers mate.
Love me and egg curry, nice and quick if i have no meat on hand.

The trick is to soft cook the eggs (5min10secs), that way they aren't rubber like in the finished curry.

Hey mate, you should be washing the rice until the water runs fairly clear and soaking for 20-30 mins.

The longer you soak it the more it breaks down and releases starch.

Also frying off the rice (like in pilau etc) before adding water and cooking will help seal the grains and kep starch at bay.

Hope this helps

This is the recipe used in one of my favourite BIR takeaways in Leicester.

Perfect results everytime.

Ingredients

600g Basmati rice
820g/ml water
5 tbsp Ghee
2tbsp Cumin seeds
6 cardamon
1 cinnamon/cassia stick
4 bay leafs
2 tbsp fennel seeds
2 cloves
1 tsp salt
2 tbsp yellow food color (powder)
1 tbsp red food color mixed with a little water

Method

Wash the rice until water runs clear and then leave to soak in more water for 20-30 mins.

Drain completely

Heat ghee in a large heavy bottom pan and fry off the spices and then add drained rice and fry for 1 minute.

Add water and yellow color and bring to boil, cook on high heat while stirring until water has been absorbed.

flatten rice and splash red food color over the top.
Cover pan with a lid and turn heat to its lowest setting and leave to steam for 10 minutes.

Turn off heat and leave for another 10 mins to dry out before fluffing up and eating.

Enjoy!

Made a quick egg Bhuna with a few potatoes after gym today.

Also made Naan and Pilau rice.

Chicken tandoori marinating in the fridge for tomorrow :-D

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Hey all!

Came across this site a few days ago and i am enjoying working my way through the forum.

I am a professional chef currently working in London.
I started off in italian and french cuisine and thats the type of restaurant i usually work in.
My girlfriend is BBC (british born chinese) and her parents own a takeaway in leicester. Her uncles and cousins also own restaraunts a takeaways in leicestershire and a few other cities.

Ive been learning recipes from them for the past 2-3 years, both TA and restaurant dishes and I'm currently working on my dim sum with one of her uncles.

never really cooked much indian food until this week when i made a base gravy and range of curries and naans using recipes from here and some indian chef friends of mine.

looking forward to learning and sharing.