Indian food

[MINESAPINT]

After 30 years trying to make a decent curry at home I am pleased to say I have eventually found the perfect recipe. It is on videojug and is butter chicken from jeenas kitchen. I have in fact been making it with pheasant breasts.

However I am having serious problems with Pillau rice and wonder if anyone has managed to make this successfully? I have tried a couple of times recently but it ended up like pudding rice. Far too sticky.

Any advice?

Thanks

Minesapint

[Green Aura]

Are you using basmati rice? I've never managed to make that sticky. It's not only the best for indian cooking it's also tastes better than any other.

[MKG]

Yes - definitely use Basmati. And, whatever you do - no matter what bloody Delia says - do not cover rice which is cooking in water. The temperature gets too high, the starch grains rupture left, right and centre, and everything gets glued.

Mike

EDIT: Actually, a lot depends on what you actually mean by pilau rice - is yours the version which uses a lot of frying, or are you a boiled-pilau person?

[Carltonian Man]

Could try washing the rice in water before cooking; removes the excess starch

[Millymollymandy]

I could never manage Madhur's basmati cooked in x amount of water over a low heat with a tight fitting lid. I've never managed any other recipe that cooks rice this kind of way either i.e one pot chicken with rice type dishes - always end up with half the rice stuck to the bottom or overcooked and half uncooked.

We always have plain boiled basmati with Indian food - and yes basmati goes over and gets sticky extremely quickly, it's the worst rice for that! You have to time it to the second!!

[MINESAPINT]

Thanks for replies,

Not sure if it is Basmati in the cupboard at the moment but going shopping today.

I am having the same sort of problems as millymollymandy is having adding a set amount of water.

Recipe I am using goes something like this:

Fry a selection of whole spices. cloves, star anise, green & black cardamom, cumin etc.

Add washed rice. fry a bit more.

Add quantity water.

Put lid on or cover with a damp cloth then fit lid over the damp cloth. This is supposed to create steam. I understand it is called Dumb rice.

Cook gently 15 mins.

Add knobs of butter & keep warm until required.

It is thought that the quantity of water is critical and the generally recommended amount is 2x volume water to 1 rice. When I found this to be too sticky I then tried 1.5 volume water to 1 rice. Unless anyone here can come up with any wisdom next time which could be tonight I will try 1x volume water to 1 rice and be sure to use basmati.

I should make it clear I have no problems whatsoever cooking plain boiled rice. I just boil in plenty of water until al dente, rinse in more boiling water and by the time it hits the plate it is perfect.

I would like to master the Pillau rice thing as although it will be argued plain boiled is more healthy. Pillau can be flavoured with all kinds of vegetables, fruit, nuts & spices and is much more interesting.

Mike

[Millymollymandy]

I gave up even trying about 25 years ago but as I've nearly always cooked on a gas hob I think that might be the problem, too much heat and concentrated on the central bottom bit of the saucepan? I now have a heat diffuser which might help. I had slightly better results lifting the lid off and stirring which you are not supposed to do!

[Green Aura]

Ok, two things spring to mind.

First, 2 water to one rice is way too much for basmati - never more than 1.5:1.

Second, I disagree with Mike about not using a lid - but it sounds like you're putting it on too soon. I would try doing the first part, add the reduced amount of water bring it up to the boil and then whack on the lid and reduce the heat to the lowest possible. Cook it for 10 minutes then turn it off but don't touch it leave it for another 5 minutes then add your final bits and fork it up.

And I don't want any comments about forking it up

[MKG]

I foresee many disagreements about this one - about as many as there are methods of cooking rice

I have never succeeded with the "exact amount of water" method, and I stand by my claim that putting a lid over rice only makes the situation worse. The main problem is one of perception - fluffy separate grains is rather an alien thought to the average Indian. However, here's a method which does work - without fail for me - although it departs from the norm.

Rinse your rice in cold water and drain well. Increase your spices by 25% to 50%. Fry the spices as normal, add the drained rice and stir VERY gently to ensure that each grain is coated in oil. A couple of minutes of that is plenty. Now transfer the whole lot into a large pan of boiling water - lots of it (at least twice the "exact amount" amount). Make sure that the water is moving, but not at a rolling boil. Stir occasionally and gently with a wooden spatula. After 12 minutes, test the rice. It may be done or it may need a minute or two longer. When it's done, immediately dump the whole lot into a colander and pour a kettleful of boiling water through it. When it's drained again, put it into a serving dish, fork it through gently and serve it immediately.

You won't find any Indian restaurant doing it any other way - this method is quick, clean and less risky than any other. Oh - they'll probably do some crispy fried onions and crumble those over the top - very nice, too.

Mike

[The Riff-Raff Element]

As an alternative to the ticklish business of rice, I've got an ace recipe for Peshwari naan bread if anyone is interested...

[Millymollymandy]

Mike you are being very confusing - first you say never to cook rice in water which covers it and then you say to boil it in lots of water which would cover it. Also what would be the point of cooking rice first in oil and spices then putting into boiling water as that would wash away the spices?

I think Minesapint wants to try the cook in x amount of water with spices and butter type of rice cos he/she says he/she already doesn't have a problem boiling rice.

[boboff]

Well I have been converted to a way of doing it,which for me works with all rice.

1 cup of rice to two cups of water. Add Turmeric and a couple of cloves and Star Anice. Bring to the boil, cover, turn down low and cook for 15 minutes. Then leave completely alone with the lid on for another 15 minutes. Serve.

Advanatages I see are that you don't have to rince the rice before or after, no frying, and it is nice and sticky when it comes out. Tastes good and is cheap.

I have used this method for a few months, and I am truly converted. It is a personal taste though, and I am sure you will find a way that balances taste with ease and consistency.

[MKG]

Mike you are being very confusing - first you say never to cook rice in water which covers it and then you say to boil it in lots of water which would cover it. Also what would be the point of cooking rice first in oil and spices then putting into boiling water as that would wash away the spices?

I think Minesapint wants to try the cook in x amount of water with spices and butter type of rice cos he/she says he/she already doesn't have a problem boiling rice.

Gosh - you had me confused too for quite a while, MMM, but now I see ...

When I said don't cover it, I meant with a lid. And yes, I know that it all LOOKS like the spices should wash out, but they don't. They do coat the rice and the initial warm-through in the oil drives some flavour in. The rest of the spices flavour the water, which soaks into the rice - result, bags of flavour helped along by the fact that I said to increase the amount of spices used.

It does work - Honest

Mike

[MINESAPINT]

First of all.

The riff raff element.

Of course we are interested in your recipe for Peshwari nan. Please post it on here or start a fresh thread, whatever.

Ref the rice. I now have one or two different things to try & will report back in due course.

Mike

[Millymollymandy]

Mike you are being very confusing - first you say never to cook rice in water which covers it and then you say to boil it in lots of water which would cover it. Also what would be the point of cooking rice first in oil and spices then putting into boiling water as that would wash away the spices?

I think Minesapint wants to try the cook in x amount of water with spices and butter type of rice cos he/she says he/she already doesn't have a problem boiling rice.

Gosh - you had me confused too for quite a while, MMM, but now I see ...

When I said don't cover it, I meant with a lid. And yes, I know that it all LOOKS like the spices should wash out, but they don't. They do coat the rice and the initial warm-through in the oil drives some flavour in. The rest of the spices flavour the water, which soaks into the rice - result, bags of flavour helped along by the fact that I said to increase the amount of spices used.

It does work - Honest

Mike

Ah I see and I will try rice your way next time we have curry as I can't manage the other method!