Curry...!!

[Edison]

@Clint I recently (accidentally) bought this from the local Sainsbury’s because they were all out of their own brand stuff. What a revelation! Don’t know how it compares to your ‘Special Stuff’ but we won’t be going back to own brand. Lovely long grains and mild nutty aroma.

https://shop.veetee.com/products/veetee-himilayan-basmati
Quick rinse in a sieve, 1 measure or rice, 2 measures of cold water, bring to the boil, one stir, tight lid on, lowest possible flame, 12 minutes undisturbed, done!

Or, slowly fry off a finely sliced small onion in 1tbsp oil, add 1/2 tsp turmeric, 1tsp cumin seeds, 1“ cinnamon stick, 2 cardamon pods, 1 or 2 bay leaves, 3 cloves, 4 black peppercorns and fry for 1 min. Add 1 cup rinsed basmati and fry for 1 min. Add 2 cups cold water, bring to the boil, stir once, tight fitting lid on and simmer undisturbed for 12 minutes.

 

[Satellitemark]

I'm pretty sure I saw sacks of basmati in Aldi or Lidl, I'll Keep my eyes open.

Mark

It was Lidl 2 sizes of sacks.


Mark

 

[Clint]

My "best original" stuff in the brown bag required very little rinsing if any and didn't go gloopy.
Depending on what I buy now it takes a couple of goes to get it to behave.
Definitely rinse until all starch and cloudiness is removed. I don't soak,it goes in a pan with cold water and brought up to boil then reduced to a simmer. I watch it and as soon as I see a change in grain length I start tasting...once aldente that's it,switch off and drain. I leave it in the pan for a couple of minutes for any moisture to evaporate and then fluff it up.

 

[prog99]

Lamb with spinach. Both in season at the moment but only the spinach is from the garden(massive glut of it just now, used 4 times the recipe amount)

Edit - from "50 great curries of india". Had the book for years but I'm sure this is the only recipe I've made from it. The book falls open on this page.

 

[Barley Rubble]

Thank you for the "insanely complicated" formula... tongue-in-cheek.
Next time I cook some rice I will try your method Session. Won't be for a while though, as I have about a dozen pouches of 2 minute microwave rice to use up first! :-)

 

[Barley Rubble]

Clint. I dream of having fluffy, individual grains of rice! You just can't fluff up gloopy lumps of stodge! lol

 

[prog99]

Clint. I dream of having fluffy, individual grains of rice! You just can't fluff up gloopy lumps of stodge! lol

Wonder if your adding too much water?

Oh and I never bother rinsing rice.

 

[Edison]

Maybe too much water or stirring too much? I don’t always rinse the rice, only if I think of it. I’ve only had stodgy rice if I tried simmering in lots of water to drain after. The evaporation method always works for me. 1 part rice, 2 parts water. Tight fitting lid, lowest possible simmer and resist stirring during the simmer!!!

 

[Clint]

"50 great curries of India"...Camila Panjabi?
You gotta do the lamb Biriani..

 

[Oneflewover]

"50 great curries of India"...Camila Panjabi?
You gotta do the lamb Biriani..

Great book. If memory serves there's a really lovely lamb and turnip curry

 

[Rich Leeds]

Easy, buy a 1 or 2 litre rice cooker from the Asian (Chinese) wholesaler. Best bit of kit ever - basmati or sticky Asian rice a breeze.

 

[Edison]

Can’t believe I’m only discovering this thread now, some of these recipes look fab! I’ve made huge batches of base sauce before from ‘The Curry Secret’ book, but I fancy a change.

Think the recipe on post #12 could be on tonight. Matar Paneer but with tofu instead. Going to be a busy day today, curry, building a sourdough loaf, make chapattis AND fixing the shelves in the brewery after they had a disagreement with my glassware!

 

[prog99]

Can’t believe I’m only discovering this thread now, some of these recipes look fab! I’ve made huge batches of base sauce before from ‘The Curry Secret’ book, but I fancy a change.

Think the recipe on post #12 could be on tonight. Matar Paneer but with tofu instead. Going to be a busy day today, curry, building a sourdough loaf, make chapattis AND fixing the shelves in the brewery after they had a disagreement with my glassware!

Tofu works great in indian cooking.

 

[prog99]

Great book. If memory serves there's a really lovely lamb and turnip curry

There is, contemplating that one next.

 

[prog99]

"50 great curries of India"...Camila Panjabi?
You gotta do the lamb Biriani..

Dont see a biriani Clint. Theres a pilaf. My copy is the 2004 printing.

 

[Oneflewover]

There is, contemplating that one next.

Do it, do it, do it!!!

 

[Oneflewover]

Dont see a biriani Clint. Theres a pilaf. My copy is the 2004 printing.

Nor in my (2002) edition.....

 

[Clint]

Yeah sorry...it's the pilaf...do the curry then put the cooked rice on top,lid on then back in the oven..

 

[Edison]

Fresh garlic and coriander naans and onion bhajees done for later!

 

[Clint]

Oh yes! I'll be round in a bit..what beers shall I bring?