Indian Restaurant Style | Simple Tips | Secret method
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- Опубліковано 18 лют 2021
- You would think boiling some rice would be simple. Not so as many will attest to. Follow Al as he show you his fool proof method, the 30, 5, STOP system, to create that restaurant supper fluffy basmati rice.
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Hope you really enjoy the video peeps and can take some tips from it. Please subscribe if you're new. Cheers Al
Now then Al, as a fully qualified chef, I have always used the absortion method when cooking savory rice. Which to be fair has always worked for me. However,I had a go at this method following your video. I'm amazed how easy and brilliant it turned out to
My mrs and I have just done this rice recipie and it came out perfect. We teamed it up AGAIN with Al's Madras curry and when I tasted it I said to my wife YOU COULD SELL THAT! Hands down no one touches Al on UA-cam for curries and I found that out the hard way! Once again another We Are Not Worthy to you Al and THANK YOU!
Tried this today for the first time with PERFECT results! Many thanks, Al's Kitchen. Subscribed, liked and shared. :)
Another fabulous demonstration and tips!!
Brilliant video.
At last someone who cooks rice properly,!! I have cooked my rice this way for at least a decade!!!! Perfect rice every single time.
I could never get my rice right until tonight. I followed you step by step and for the first time ever I had PERFECTION :-) Thank you so much
Thank you so much Al, never had homemade white rice so good, not even close - amazing life hack cheers
That looks amazing Al. Thanks for sharing. Speedy recovery from your surgery...
I’ve just finished my bag of veetee rice and it was definitely the nicest rice we’ve had. I’ll be trying this cooking method. 👍🏻
Top bloke. Thanks for the guide mate!
You are making Indian cooking so much easier and accessible. Great videos.
Thanks Al. Another great video mate
Thanks Al the best rice I’ve made and so simple cheers
That's awesome !!!
Thanks - looks amazing - I usually use the "1 and a bit volume of water" then lowest heat 10 mins then leave the lid on with the heat off for 10 mins method, but will definitely be giving this a go. Just ordered the TRS powdered colourings - they don't seem to be that readily available but found an online supplier of all three colours. Coming tomorrow (rather expensive postage but hey ho) - hoping for good results!
Hey Al, thank you so much for this recipe, at last perfect rice!
Hi Al, Russ from NZ again here. I use a recipe from the Curry Club's Pat Chapman from some 30 years ago. 3 cups Basmati rice rinsed 5 times. I flavour the rice with 4 bay leaves, 6 cloves, 4 green Cardamoms,1 tsp salt, 2" cinnamon, 1oz butter, and 1 pint water. Put the whole lot in an oven suitable pan and bring to a slow boil. Once the water is no longer visible,(keep an eye on it) put on lid and place in oven for 20 mins at 240C. Same sort of principle as yours for colouring, except I just use red and yellow (turmeric) food colouring to get white, red, yellow, and orange colouring.
Looks amazing, can't wait to try it!