Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Asian Cooking / Question - Indian rice
    Lost? Site Map

    Question - Indian rice

    currybunny
    Sun Feb 27, 2005 5:47 pm
    Food.com Groupie
    Hi there, hope everyone had a good weekend!! DH and I LOVE Indian food, but I can't seem to find a good recipe for the delish rice (saffron I think!) served in our favourite restaurants! The grains are a lot more separated than the basmati rice I make at home and almost crisp! Light yellow in colour with some yummy light flavour through it, does anyone know how to make it?

    Thanks a bunch, I can't tell you how cool and helpful the posters on this forum are! icon_biggrin.gif
    MEAN CHEF
    Sun Feb 27, 2005 6:22 pm
    Food.com Groupie
    I had this discussion on Cooks Talk a while back. I went to our favorite local Indian restaurant and was blown away by the Basmati rice they served. As is my usual custom when I find a restaurant dish I must have, I got the chef to sit down with us and tell me how the hell he made it that way. icon_lol.gif

    The rice was so light and fluffy, I swear if you sneezed it would blow off the plate. The Basmati looked like it had burst open almost like popcorn. Here is what he told me:

    USE 1 part liquid to 1 Part rice, cook until the liquid was completely absorbed and then cook it 10 - 15 minutes longer on very very very low heat. He did not say anything about rinsing or soaking the rice. I have also not yet had a chance to try this, but my goal is to duplicate what I ate at this place. It may take another trip and some more questions, but I will find out.

    Maybe some of our Indian friends at zaar could help us out.
    Nolita_Food
    Sun Feb 27, 2005 6:54 pm
    Food.com Groupie
    I think they use basmati, it's just the technique in cooking the rice that makes the difference.
    As for the yellow colour, it's tumeric mashed in water then mixed into rice for colour and flavour.
    Anybody else has ideas? opinions? please share...
    MEAN CHEF
    Sun Feb 27, 2005 7:00 pm
    Food.com Groupie
    As for the color. It is either turmeric or saffron
    Paka
    Sun Feb 27, 2005 10:16 pm
    Food.com Groupie
    MEAN CHEF wrote:
    I had this discussion on Cooks Talk a while back. I went to our favorite local Indian restaurant and was blown away by the Basmati rice they served. As is my usual custom when I find a restaurant dish I must have, I got the chef to sit down with us and tell me how the hell he made it that way. icon_lol.gif

    The rice was so light and fluffy, I swear if you sneezed it would blow off the plate. The Basmati looked like it had burst open almost like popcorn. Here is what he told me:

    USE 1 part liquid to 1 Part rice, cook until the liquid was completely absorbed and then cook it 10 - 15 minutes longer on very very very low heat. He did not say anything about rinsing or soaking the rice. I have also not yet had a chance to try this, but my goal is to duplicate what I ate at this place. It may take another trip and some more questions, but I will find out.

    Maybe some of our Indian friends at zaar could help us out.


    Could this be done in a rice cooker. I have bad luck with rice, that's why I bought a rice cooker. No matter what I do it turns out, well, kinda like oatmeal texture! Much to my family's chagrin, I don't give up easily so they keep getting not so terrific rice! I have thrown down the gauntlet and will not give up! I'm going to try your method tomorrow night, wish me luck, please......
    WaterMelon
    Mon Feb 28, 2005 7:14 am
    Food.com Groupie
    hmm.. I'm no expert in Indian cuisines, but I've had good luck with these two recipes:

    Nutty Basmati Pilaf recipe #57609 by canarygirl

    Saffron Rice Pilaf recipe #84307
    Heather Sullivan
    Mon Feb 28, 2005 8:33 am
    Food.com Groupie
    my favourite recipe for pillau rice comes from my indian restaurant cookbook. It involves a very tiny amount of finely chopped onion fried in a small amount of melted ghee (clarified butter) then the whole spices (green caradom pods, cloves, cinnamon stick) are fried for a minute in the ghee and onions, then the rice is added and coated with the ghee, add the right amount of water, bring to boil, simmer 7 minutes covered, stir carefully with fork to avoid breaking the grains, cover and simmer another 5 minutes, stir, simmer another 3 minutes if needed, stir, baked in oven for a few minutes or just a warm oven to keep it warm if it seems very dry.
    I second the saffron comment though - real pillau rice in indian does use saffron infused water to make the rice a bright colour (and they apparently use a lot more ghee since it's normally just a special occasions dish).
    Charishma_Ramchandani
    Mon Feb 28, 2005 5:29 pm
    Food.com Groupie
    Beck D wrote:
    Hi there, hope everyone had a good weekend!! DH and I LOVE Indian food, but I can't seem to find a good recipe for the delish rice (saffron I think!) served in our favourite restaurants! The grains are a lot more separated than the basmati rice I make at home and almost crisp! Light yellow in colour with some yummy light flavour through it, does anyone know how to make it?

    Thanks a bunch, I can't tell you how cool and helpful the posters on this forum are! icon_biggrin.gif
    Hi Beck! I do know that it is saffron he used and before adding it to the rice, he soaked it in some warm milk{this way the colour comes out excellent when soaked and kept for about 15-20 minutes before adding it to the rice mixture}. From experience, this works awesome for me icon_biggrin.gif

    Now comes the part of the separate grains. You've asked this at a very appropriate time. Please hold on until tomorrow. I am going to a chef's house and he makes rice in which the grains are separate and awesome...it is just theeeeeeee best! I shall get a recipe for you!
    love,
    char

    P.S. If I dont post back on this thread tomorrow, pls. email me at charishma.ramchandani at gmail.com
    currybunny
    Mon Feb 28, 2005 7:48 pm
    Food.com Groupie
    Ooooh, a proper chef's recipe, thanks Char, you rock! icon_smile.gif
    Charishma_Ramchandani
    Tue Mar 01, 2005 5:21 pm
    Food.com Groupie
    Beck D wrote:
    Ooooh, a proper chef's recipe, thanks Char, you rock! icon_smile.gif
    Hi Beck! Thank you icon_smile.gif

    Yep, I got the recipe!! Posting in a moment icon_smile.gif
    Charishma_Ramchandani
    Tue Mar 01, 2005 5:38 pm
    Food.com Groupie
    I posted this recipe: Rice With Cloves and Cardamoms
    This is posted by request. It is excellent and I learnt it at a cooking class from a chef! If you like the rice to be slightly yellow in colour, add a few strands of saffron to a tbsp. of warm milk and stir this well. Keep it aside for 20 minutes and then use. The longer you keep it, the better the colour gets. Enjoy!Hi! I hope you enjoy my recipe icon_smile.gif
    currybunny
    Tue Mar 01, 2005 6:00 pm
    Food.com Groupie
    Thank you SO MUCH Char, I will be trying this on the weekend (I hope!) and will certianly post a review for you. I really appreciate your help on this, may you have a fabulous rest of the week filled with excessive amounts of delicious food! icon_biggrin.gif
    Charishma_Ramchandani
    Wed Mar 02, 2005 9:01 am
    Food.com Groupie
    Beck D wrote:
    Thank you SO MUCH Char, I will be trying this on the weekend (I hope!) and will certianly post a review for you. I really appreciate your help on this, may you have a fabulous rest of the week filled with excessive amounts of delicious food! icon_biggrin.gif
    icon_biggrin.gif Your most welcome icon_exclaim.gif
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites