Pilau Rice

#1
I'd like to try making a pilau rice and plan to braise the rice in the oven using a cartouche instead of a lid. I've got hold of recipe but it doesn't tell you what temperature to have the oven or how long to braise it for, anyone any ideas?
Thanks
 
#3
Way I learned via the 'Curry secret' book is the following:


Wash and drain rice in multiple water changes, leave to dry for at least 20 minutes.
Chop onion small and braise in a pan.*
Add rice to coat with oil.
Add boiling water (2 cups water for 1 cup rice)
Allow to boil for a couple of minutes adding salt and spices such as tumeric if desired.
Place in pre-heated oven at 175ºC and it takes 10-15 minutes.
You may well need to stir rice once a bit to prevent the top layer from drying out.

Hint, it is better to switch off the oven when the rice is a tad wet and allow it to finish in it's own heat.

*This isn't strictly necessary, you can just put some oil in a pan and as it heats coat the rice, though the onion works nicely, and one doesn't need much.

Also instead of just frying onion one can fry up peppers, mushrooms,veg, and pieces of meat whatever you like, before adding rice and curry spices to get a very nice biryani, and all in one curry. The varieties are endless.
- my favourite is a green pepper and mushroom rice than can be eaten alone or combined with a sauce. mmmmmmm.
 
#4
If you cook the rice with tumeric to make it yellow, a nice touch if you're cooking for a few people, is when the rice is almost cooked, take some out, place in 2 small bowls and add a small amount of water, one with a few drops of green food colouring, the other with red.

Mix through, clingfilm, then gently microwave till tender, then mix in to the yellow rice.

It really looks good, can be used cold as well as a rice salad.
 
#5
vinniethemanxcat said:
If you cook the rice with tumeric to make it yellow, a nice touch if you're cooking for a few people, is when the rice is almost cooked, take some out, place in 2 small bowls and add a small amount of water, one with a few drops of green food colouring, the other with red.

Mix through, clingfilm, then gently microwave till tender, then mix in to the yellow rice.

It really looks good, can be used cold as well as a rice salad.
I was wondering how to make the multi coloured rice,the yellow one I already do but never thought of the food colouring.
Thanks Vinnie!
 
#6
Not keen on red food colouring, its made from Cochineal, which is ground beatle shells
 
#7
I bake rice by putting double the volume boiling water to rice, salt and dot with butter. Cover with foil and bake at Gas 5 for 40 mins
 

OldSnowy

LE
Moderator
Book Reviewer
#8
tropper66 said:
Not keen on red food colouring, its made from Cochineal, which is ground beatle shells
Well, the other two must be due to pop their clogs soon, so there will be a lot more on the market!

I think you'll find that there are other red dyes available that don't use bits of bug's bodies :)
 
#9
tropper66 said:
Not keen on red food colouring, its made from Cochineal, which is ground beatle shells
There are vegetarian versions available made from beet and hibiscus.
 
#10
bigbird67 said:
tropper66 said:
Not keen on red food colouring, its made from Cochineal, which is ground beatle shells
There are vegetarian versions available made from beet and hibiscus.
true, but most of the stuff used in Indian food is cochineal based, red food colour is not hard to make at home as you say, beetroot, red onion skins, and some edable flowers can be used

I used to pull a trick on the pistol range before I found out about the beatles, take my shirt off shoot 2 rounds through it then smear it with cochineal and put a bit in my mouth , put shirt back on and stagger into the coffee room, always went down well with the children
 
#11
jarrod248 said:
bigbird67 said:
I bake rice by putting double the volume boiling water to rice, salt and dot with butter. Cover with foil and bake at Gas 5 for 40 mins
I'll give that a go as no matter how I try I just get a gloopy mess.
The secret is in the rinsing!! Put it in a seive and run it under the tap to wash starch off, then always use 2x water volume. I use a mug as a measure, 1 mug rice to 2 mugs water feeds 4
 
#12
do you stir it, or mess with it? One stir after water goes in, then don't touch!!
 
#13
I've never washed rice, and just used 3 mugs of water to 2 mugs of rice, bring to boil then simmer over lowest posslble heat.

Even better, dismantle a chicken carcass, throw in the bones with 2 pints of water and 3 bay leaves, skim if raw bones.

Simmer gently for an hour, then seive out bones, decanting the stock into another pan.

Chuck the bones, then split a tissue into it's 2 thin halves and line the seive with one piece.

Gently pour in the stock, the fat floats on top, so you get the stock coming through first, when the stock cools, you get the fat left in the seive.

Use the stock 50/ 50 with water, freeze the rest in a plastic bag for another meal.
 
#14
Whack this in.



Let it simmer for 15-20 minutes. Job Jobbed.
 
#15
vinniethemanxcat said:
I've never washed rice, and just used 3 mugs of water to 2 mugs of rice, bring to boil then simmer over lowest posslble heat.

Even better, dismantle a chicken carcass, throw in the bones with 2 pints of water and 3 bay leaves, skim if raw bones.

Simmer gently for an hour, then seive out bones, decanting the stock into another pan.

Chuck the bones, then split a tissue into it's 2 thin halves and line the seive with one piece.

Gently pour in the stock, the fat floats on top
, so you get the stock coming through first, when the stock cools, you get the fat left in the seive.

Use the stock 50/ 50 with water, freeze the rest in a plastic bag for another meal.
Drop an ice cube into the stock,the fat will stick to it.
 
#16
jarrod248 said:
bigbird67 said:
jarrod248 said:
bigbird67 said:
I bake rice by putting double the volume boiling water to rice, salt and dot with butter. Cover with foil and bake at Gas 5 for 40 mins
I'll give that a go as no matter how I try I just get a gloopy mess.
The secret is in the rinsing!! Put it in a seive and run it under the tap to wash starch off, then always use 2x water volume. I use a mug as a measure, 1 mug rice to 2 mugs water feeds 4
More sticky rice.
Washing under the tap is non-effective I find. You need a fine mesh sieve and a plastic bowl that it fits in.
Measure the rice into the sieve and fill the bowl with water, using your hand swirl the rice about until the water is cloudy with starch.
Drain and change water for clean, repeat process until water is (almost) clear, this will need seven or eight attempts depending on the quality of the rice. (You may find that changing brand works, we sometimes got low-quality stuff that was almost impossible to cook right.)
Cook according to above Dwarf recipie using only double water to rice and no more.

You will find a difference.
 

terroratthepicnic

LE
Kit Reviewer
Book Reviewer
#17
The way I make Pilau rice is,

Boil rice until just cooked, cool down in running cold water and drain.

Blace butter in a pan (amount depeds on how much rice, but about 50g with a splash of oil is good for 2 portions). then when butter is bubbling, add rice. keep stiring so rice doesn't stick to the pan.

To the rice add,
1 cinnamon stick
1 bayleaf
4 peppercorns
4 cloves
6 whole cardamon seeds

When the rice is hot to touch, make a well in the centre and add 2 drops of blue food colouring, then stir. Repeat this process with red and green and yellow food colouring.

Then serve with a nice home made bhuna.

Edited to say, adding tumeric to the rice makes tumeric rice and is there for not pilau. I bugs me when I order pilau from an indian and they give me tumeric.
 
#18
I've cooked my pilau rice, thanks for all the replies and especially to Dwarf for the time/temperature advice. Here's the recipe and its pretty easy:-

200g Basmati rice
1 medium onion (finely chopped)
25g butter
1 tsp ground tumeric
1 tsp cumin seeds
1 tsp corriander seeds
1 tsp fenugreek seeds
4 cardamon pods
2 bay leaves
400ml stock (veg or chicken)

Method
Take a large oven and flameproof saute pan or casserole dish. Sweat the onions and spices in the butter, add the rice and mix well. Add the stock and bring to the boil. Cover with a tight fitting lid or cartouche made of greaseproof paper. Braise in the oven (see Dwarf's post above) until the rice is cooked and all the stock has been absorbed. Remove large spices and serve. If doing larger quantities ensure you use double the amount of stock in mls as there is rice in grammes.
 

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