The Curry Guy has kindly said that I can share any of his recipes so if you get a chance to go visit his site later once you have finished looking at mine that would be very kind.
Please see the important note at the bottom of the page about rice.
Perfect White Rice
2 cups (500ml) basmati rice
3 cups 750ml water
A pinch of salt
1 tablespoon butter
Pour the rice in a large bowl and cover with water. Swirl the rice around in the water with your hand until the water becomes milky.
Drain and repeat until the water runs clear. Ten to 15 changes of water is not out of the question.
Now cover the rice one more time with fresh water and allow to soak for 30 minutes.
Drain after 30 minutes and then cover the rice with three cups of fresh water. Add the butter and salt and cover with the lid.
Bring to a rapid boil and then turn off the heat.
DO NOT be tempted to lift the lid for 40 minutes.
After 40 minutes, lift the lid and fluff the rice very carefully with a fork.
I say carefully because basmati rice will split and become mushy if handled to harshly. Simply run the fork through the rice slowly separating all the grains.
You should get perfect rice every time.
250g (9 0z) Good quality Basmati Rice
1 pinch of saffron
3 tablespoons milk
2 tablespoons ghee or clarified butter
2 tablespoons vegetable oil
1/2 finely chopped Spanish onion
3 black cardamom pods or 6 green cardamom pods
1 2" cinnamon stick
1 teaspoon cumin seeds
1 teaspoon cloves
1 teaspoon black peppercorns
2 bay leaves.
Pour the rice into a bowl and cover with water. With your hand, move the rice around in the water. The starch will come of the rice and the water will become milky. Pour out the water and fill the bowl with fresh water.
This time, allow to sit for about a half hour.
Again, move the water around with your hand until the water becomes white and milky. Pour away the white water and fill up the bowl again.
Now repeat the process as many times as required until the water is clear.
Pour about 3 tablespoons of milk into a cup and place in the microwave for about 25 seconds until the milk is hand hot.
Put the saffron threads in the milk and set aside to infuse.
In a large pot with a tight fitting lid, pour the 3 tablespoons of oil and one tablespoon of the ghee. Over medium heat, fry half of the finely chopped onion until crispy. Remove the fried onion to a paper towel to dry.
Now throw in the spices and the rest of the onion. Fry - adding a little more oil if needed - for about five minutes or until the onion is translucent and lightly browned.
Add the rice and about 500ml of water and cover with the lid. Bring to a boil for about ten seconds and then turn off the heat. DO NOT take the lid off of the pot. Allow the rice to sit in the covered pot for 40 minutes undisturbed.
Just one last step to the perfect rice pilau!
Just before serving, take the lid off, add the saffron milk, the rest of the ghee and the crispy onions and lightly stir with a fork to get rid of any clumps.
When cooking basmati rice, it is important not to stir too vigorously as the rice grains will split and become mushy. Be careful.
I hope you enjoy this rice pilau recipes as much as my family friends and I have. It would be great to hear from you so please leave a comment if you like.
British Indian Restaurant (BIR) Style onion Fried Rice
1 tablespoon vegetable oil
1 onion - finely sliced
500ml (2 cups) cooked cold basmati rice
3 spring onions - finely chopped
Heat the oil over medium high heat.
Pour in the sliced onion and stir into the oil. You want the onion to become translucent and soft but not brown.
Turn up the heat to high.
When the oil is very hot, add the cooked cold basmati rice.
Stir rigorously for about two minutes until the rice is very hot and nicely coated in the onion flavoured oil.
Season to taste with the salt and sprinkle with the chopped spring onions to serve.
It is important to follow the rules in this recipe or it will go completely wrong.
BIR Style Special Fried Mushroom Rice
1 tablespoon ghee or vegetable oil
1 teaspoon cumin seeds
4 - 6 mushrooms finely sliced
1 red pepper (capsicum) - finely chopped
500ml (2 cups) cold cooked basmati rice
a pinch of turmeric
3 chives - finely chopped
Heat the ghee/oil in a large pan or wok.
When the fat is very hot, throw in the cumin seeds followed immediately by the sliced mushrooms.
Stir quickly to coat the mushroom slices with the cumin seeds and then add the chopped red pepper.
Continue stirring briskly while you add the cold rice.
Now the real work starts!
Stir the rice in the pan continuously and quickly for about three minutes coating the rice with the oil.
Add the turmeric. Just a pinch will do.
The rice needs to be piping hot before serving. This is done to ensure any bacteria on the rice is killed but also because it tastes much better very hot.
Season with salt and top with the chopped chives to serve.
Important note about cooked rice.
One thing I would like to point out here is that you need to be very careful with rice. It can make you really ill if not stored correctly. Eat it immediately when cooked and don’t let it sit out for more than about 40 minutes. If using later, for a recipe like this mushroom rice, be sure to cool it off and get it right in the fridge. When reheating be sure that the rice is really hot before serving.