Look I've them all from Al to Misty Ricardo to Julian Voight to many others I have forgotten the name of.....on the making of Pilau Rice. And none have been 100 per cent successful! The rice just seemed to be clumpy in parts. Am I new to BIR cooking NO! I have been cooking these curries for 54 years in both Fire Stations and at home. Now at the age of 76 and in poor health after two strokes which means I cannot get around so well and it takes me hours just to assemble the ingredients I decided to try this recipe and follow it to the letter! The result was astounding, here was perfectly cooked and beautifully flavoured Pilau Rice, in fact a masterpiece! So forget all the rest, this is THE recipe and every grain of rice was separate. WOW this is a winner!
Thank you so much, this means a lot given your experience 😀 I really appreciate it and thank you for taking the time to comment on here. Wish you well and enjoy the festive season, look after yourself and look forward to hearing what you think about my other recipes. Take care 🙏🏼🙌
Hi Babul, although I haven't spoken to you for a few weeks here I have on Facebook. Well this morning I felt I could get around a bit easier so...I made some boiled rice with a little addition...a teaspoon of cummin seeds and it tastes absolutely magnificent with the smell fantastic as well! So it was rice with oil, half an onion, teaspoon of ginger garlic paste, cummin seeds, water to cover and left on low for 8 minutes. A quick gentle stir, heat off and cover for another 4 minutes. I nearly forgot 1and half teaspoon s of salt with the rice weighing in at 200grams. This really is an unbeatable rice recipe of yours and so easy!
Hey 👋 missed on here 😊 lovely to hear you were able get around easier today, pleased do take care. Thank you so much again for your support and encouragement. ⭐️❤️
I’m not a huge rice person although I do adore peas pilau. I prefer chapattis with my curry. Anyway, I tried this method 3 weeks ago. Since then I’ve cooked it this way 8 or 9 times. I’ve had a 100% success rate with it and it really is like the rice in Leicester restaurants. Thank you 🙏 for sharing. It really is spot on. Not sure if it’s the hot water which I’ve never used. The whole garam masala lifts it up for sure. Anyway, I’m waffling. Cheers again B. ❤️
Wow thanks so much for this amazing feedback on the recipe and I am so pleased for you! Not waffling mate just stating facts and I loved it!! Thank you again and enjoy 🤤🤤
I gave up trying to make pilau rice years ago because no matter how I cooked it, it didn’t come out anything like the restaurant rice so I’ve been using the microwave versions (Aldi’s steamed pilau is very good) Your recipe is completely different from anything I’ve seen or tried so I might try it and see how I get on Thank you for sharing👍🏻
The beauty of this recipe is that you can use as much or as little of rice as you want as long as you just cover the rice with boiling water, then the heat to low and cover. After 8/9 minutes turn the heat off give a quick stir, recover and leave for a further 4 minutes! I don't even use or need a non-stick wok but use my high sided aluminium curry pan. The rice does not stick because of the oil used! I even cook plain boiled rice this way using oil, onion, salt and garlic/ginger paste! It really is THE ONLY foolproof method of cooking rice from boiled to pilau! Try it, it bloody well works. Also Babul's recipes for MIX POWDER and BASE GRAVY are a must in my opinion and go so well together no matter whose recipe for the curry you use. But when I make the base I just throw everything into the instant pot pressure cooker for about 35/45 minutes before blitzing and then bringing back to a simmer with just the glass lid on until the oil separates - job done and without the stink of base gravy permatating throughout the whole house - JOB DONE FAR QUICKER!
Going to make this on Saturday for guests. Also using your “banging” curry gravy in a chicken dish too. Glad you’re back and looking forward to seeing your recipes
Hey thanks for asking and your spot on. With this technique I’ve shown you it will work every time, without worrying about the water ratio to much. Follow the process so take a half a cup (use a tea cup, glass, bowl etc just ensure your cooking pot is big enough for the quantity of rice your cooking), then lightly fry the rice for a few mins then add enough hot water to cover the rice just like the video, leave it on medium to low, stir occasionally to stop it sticking to the pan and when the water is evaporated leave it on Lowest heat cover it foil then put the lid on for 3-4mins. This is the best thing about this method of cooking rice, remember to fry the rice first on low to medium heat, don’t burn it just gently fry it.
Great question mate, shahi Jeera I believe is caraway seeds, adds a slight smoky flavour to it. They do look the same tho. Thanks again and hope your enjoying the recipes pal. 🙌🙌
Hey thanks so much, it’s one of the beauties of Indian cooking, you can always add what you like to cater for your taste buds, so yeah if you fancy making a little sweet then add sugar for a nice sweet flavour. Thanks again and enjoy 🙌
Look I've them all from Al to Misty Ricardo to Julian Voight to many others I have forgotten the name of.....on the making of Pilau Rice. And none have been 100 per cent successful! The rice just seemed to be clumpy in parts. Am I new to BIR cooking NO! I have been cooking these curries for 54 years in both Fire Stations and at home. Now at the age of 76 and in poor health after two strokes which means I cannot get around so well and it takes me hours just to assemble the ingredients I decided to try this recipe and follow it to the letter! The result was astounding, here was perfectly cooked and beautifully flavoured Pilau Rice, in fact a masterpiece! So forget all the rest, this is THE recipe and every grain of rice was separate. WOW this is a winner!
Thank you so much, this means a lot given your experience 😀 I really appreciate it and thank you for taking the time to comment on here.
Wish you well and enjoy the festive season, look after yourself and look forward to hearing what you think about my other recipes. Take care 🙏🏼🙌
Hi Babul, although I haven't spoken to you for a few weeks here I have on Facebook. Well this morning I felt I could get around a bit easier so...I made some boiled rice with a little addition...a teaspoon of cummin seeds and it tastes absolutely magnificent with the smell fantastic as well! So it was rice with oil, half an onion, teaspoon of ginger garlic paste, cummin seeds, water to cover and left on low for 8 minutes. A quick gentle stir, heat off and cover for another 4 minutes. I nearly forgot 1and half teaspoon s of salt with the rice weighing in at 200grams. This really is an unbeatable rice recipe of yours and so easy!
Hey 👋 missed on here 😊 lovely to hear you were able get around easier today, pleased do take care.
Thank you so much again for your support and encouragement. ⭐️❤️
I’m not a huge rice person although I do adore peas pilau. I prefer chapattis with my curry. Anyway, I tried this method 3 weeks ago. Since then I’ve cooked it this way 8 or 9 times. I’ve had a 100% success rate with it and it really is like the rice in Leicester restaurants. Thank you 🙏 for sharing. It really is spot on. Not sure if it’s the hot water which I’ve never used. The whole garam masala lifts it up for sure. Anyway, I’m waffling. Cheers again B. ❤️
Wow thanks so much for this amazing feedback on the recipe and I am so pleased for you! Not waffling mate just stating facts and I loved it!! Thank you again and enjoy 🤤🤤
Very, very good video. Thank you very much!
Thank you mate ⭐️⭐️
I gave up trying to make pilau rice years ago because no matter how I cooked it, it didn’t come out anything like the restaurant rice so I’ve been using the microwave versions (Aldi’s steamed pilau is very good)
Your recipe is completely different from anything I’ve seen or tried so I might try it and see how I get on
Thank you for sharing👍🏻
Thanks so much Kev and your very welcome bud 😀
The beauty of this recipe is that you can use as much or as little of rice as you want as long as you just cover the rice with boiling water, then the heat to low and cover. After 8/9 minutes turn the heat off give a quick stir, recover and leave for a further 4 minutes! I don't even use or need a non-stick wok but use my high sided aluminium curry pan. The rice does not stick because of the oil used! I even cook plain boiled rice this way using oil, onion, salt and garlic/ginger paste! It really is THE ONLY foolproof method of cooking rice from boiled to pilau! Try it, it bloody well works. Also Babul's recipes for MIX POWDER and BASE GRAVY are a must in my opinion and go so well together no matter whose recipe for the curry you use. But when I make the base I just throw everything into the instant pot pressure cooker for about 35/45 minutes before blitzing and then bringing back to a simmer with just the glass lid on until the oil separates - job done and without the stink of base gravy permatating throughout the whole house - JOB DONE FAR QUICKER!
Thank you 😊
Ghee is clarified butter not a lump thrown in a pan .
Thanks for sharing your knowledge, I left in the fridge and it’s works fine.
Just followed your demo and it's perfect no more sloppy over cooked rice 😁👍
Excellent thank you! 🙌🙌
I will be cooking my rice like this all the time thank you for your advice
Going to make this on Saturday for guests. Also using your “banging” curry gravy in a chicken dish too. Glad you’re back and looking forward to seeing your recipes
Thank you much bud, can’t wait to start recording again 😀😀
Awesome, need to give this a go thanks
Thanks so much and enjoy 😀
What is the ratio of rice to water? How much is half a cup? It's a little vague when rice requires an exact amount to separate nicely.
Hey thanks for asking and your spot on.
With this technique I’ve shown you it will work every time, without worrying about the water ratio to much. Follow the process so take a half a cup (use a tea cup, glass, bowl etc just ensure your cooking pot is big enough for the quantity of rice your cooking), then lightly fry the rice for a few mins then add enough hot water to cover the rice just like the video, leave it on medium to low, stir occasionally to stop it sticking to the pan and when the water is evaporated leave it on Lowest heat cover it foil then put the lid on for 3-4mins. This is the best thing about this method of cooking rice, remember to fry the rice first on low to medium heat, don’t burn it just gently fry it.
I love all your videos the food looks so good.
That’s awesome to hear, thank you so much 😀😀
Gonna try this one Thursday too lol 😆
Brilliant thank you so much and enjoy 🙌
Would a restaurant make a great big vat of this and re-heat as required or do they do them one at a time like you did? It looks really appetising.
Hey great question, thanks for asking. Yeah the restaurants will make a big pot each evening before opening. Hope this helps 😀
Another awesome recipe. If you don't have Shahi Jeera can anything be used as a substitute?
Hey thanks a lot 😀😀 You can use Jeera seeds instead, hope this helps mate. 😀
@@TheBengaliCook Thanks. Will be cooking tomorrow! Love the channel and content. Keep the vids coming.
@@markf3260 thank you so much 😀😀😀😀
Why are you using shahi jeera & cumin seeds are they not the same mate?
Great question mate, shahi Jeera I believe is caraway seeds, adds a slight smoky flavour to it. They do look the same tho. Thanks again and hope your enjoying the recipes pal. 🙌🙌
I used a full cup to serve 3 people and the rice was hard in places, how would you suggest adjusting the cook time?
Thank you so so much ...
Your very welcome and thank you 😀😀
Brill demo I'll be giving it a go also can I put a pinch of sugar in I was told by my Asian friend that I could
Hey thanks so much, it’s one of the beauties of Indian cooking, you can always add what you like to cater for your taste buds, so yeah if you fancy making a little sweet then add sugar for a nice sweet flavour. Thanks again and enjoy 🙌
Thanks for your reply and advice 👍
Yum!
Thanks 🙏🏼
Nice
Thank you so much! 😀
A knob of butter is not ghee it needs to be clarified to be considered ghee.
I can assure you it’s ghee, you can see my other videos where I show the ghee tin/jar.
👍👍👍
Thank you 🙏🏼
💜👍💜👍
Thank you 😊
food coloring? wtf man ☠
Yeah it happens mate, you can use turmeric powder instead. Thanks again man🙌
Wasting time
Thanks for stopping by
Not the best recipe for this rice.
We all have our own views and thoughts, thanks for sharing yours and stopping by. 🙌
There is not a better way of doing it!
@@underbaked8689 not that good lots of down arrows.