I’ve been bumbling along with my version of pilau rice for years and then I watched this - I’ve just cooked it and it is perfect. Thank you so much, I learned more in 5 minutes than I have in 5 years 👍👍
Very nice brother. I’m a professional chef of 37 years and have enjoyed cooking various cuisines. I like the way that you are always cleaning as you go. This is what I learned from my college tutors. Start the job, finish the job, clean up from the job. Well done👍🏽
Hi Paul, You have given him many good compliments, but do you think he really used a good kitchen grievance to make Rice Polo? in the first instance he used his long spoons in a pan with a teflon layer and that is very dangerous, secondly he used the pan of onions which has been banned for years. If you are a top chef then you should have seen long ago that the method he uses is not the one desired by a top chef. Or is a top chef only a top chef in England? Sorry to say, but French President Mitterand once said that the English are not good cooks. and Maybe you're going to say we have a top chef like Olliver. hahahah. Many greetings from the south of Provence France. 🥱🙏🏼🫣 😕
When people are awesome, you will always get a bunch of worms to be hateful. He is a great teacher and I appreciate what he's doing. Great job 👌 you are great.👍👍
God bless you for sharing your Culinary skills. The meanies dont Like to share. You are a chef of High calibre. Well done Chef. Waiting to try your pilau. Niloo
The pillao rice looks great.👍 But please don't keep the handle towards your body but turn it on the side while cooking. By mistake your hand may touch the handle and it will overturn. I got burnt accidently. So take care. Also don't serve hot food in plastic containers. Good luck to you. Thanks for sharing your favourite recipes. God bless you. 🙏🙏🙏
I've been cooking for 20 years (and more) and my Achilles heel has always been basmati rice. Sure, I can cook it and it's perfectly edible but actually cooking it this fluffy where every grain is separate just never seemed to work out. Your method of frying it for much longer than I usually do helped massively. I made the best Pilau I have ever made as a result of this recipe and am so glad you unlocked the door for me on that. Thank you Latif.
I did this method on accident recently (fry longer, cook with lid off longer), and it totallllllly worked for basmati rice! Normally when I make it in huge quantities, it’s hard to get it cooked evenly. But this did the trick 👌
You have so many awesome looking recipes that I want to try!! Thank you for sharing your talent for cooking and your recipes! Please keep sharing your videos! 😊🥰👍👍⭐️⭐️⭐️⭐️⭐️♥️♥️
HE IS AMONG THE TOP TEN CHEFS I SUBSCRIBE TO ON THIS PLATFORM. HE IS A WONDERFUL TEACHER AND I APPRECIATE AND ADMIRE HIS EXPERTISE. THE COMPLEXITY OF INDIAN CUISINE IS LIKE A JEWEL..EVERYTIME YOU PARTAKE OF IT, EACH AND EVERY TIME IT IS DIFFERENT. IT IS MESMERISING AND IN ITS MYSTERY IT KEEPS YOU COMING BACK FOR MORE.
I think he is a great teacher! I do agree with other comments, he knows his stuff and speak very clear and easy to follow. He is also very humble to share his talents and to other people who are interested. Of course you can not pleased everyone. Well done Latif
Thanks, Mom & Dad! I was born in Birmingham, UK to parents that loved "exotic" foods... And trying new recipes. Trips to what's now known as the Curry Triangle were fairly common, this was the early to mid 1980s just before the areas' fame rocketed, nationally and then internationally. The restaurants were very sparsely decorated, plastic gingham table cloths on pasting tables, the chairs were chained to the floor! No cutlery, the food was served from iron bowls and eaten traditional style; with naan bread (some a whopping 4-foot long). No alcohol, just jugs of water on each table with disposable cups. It was heaven... Thanks India, thanks Pakistan, Bangladesh, from wherever these guys came from, they taught us so much. Even British shops started stocking Asian food stuffs, most young folk won't remember the days before "Super" Markets, before then we only had seasonal British food and some European stuff that no one knew how to cook. Curry changed everything, curry changed Britain for the better. Keep on cooking and teaching, you're doing a wonderful job. Good luck.
I’ve just made one of the best rice dishes I’ve ever tasted using this recipe ❤ I ate my portion and have to confess I went for seconds, thirds, fourths…. And that’s not like me! Thank you Latif for your recipe and for sharing your passion with us!
Thank you Latifs for the Pilau Rice video - I was looking out for a special recipe, which you have so kindly shared with us. I think we are the ones who should feel blessed with all your cooking knowledge you are so very kindly sharing with us.
Love the way you cook...absolute delight to watch..I'm mix..creole and Indian and have cooked almost same way but your ingredients are what makes it unique ..keep it going from Cape Town South Africa
What a wonderful young man- an inspirational cook. You feel his passion. Food looks gorgeous. I bet he's a great friend to have too.a real British gentleman.
It always amazes me how Indian food makes the absolute most of the most humble ingredients. This is basically rice, onions and peas and I'm sure it tastes 10 times that.
@@ustand2186 Absolutely, I'm not a bad cook myself! I find making Indian that 9 times out of 10 I just make veggie as there is SO MUCH flavor in the combo spices. I love meat too. All about the feel though, I find accurate recipes kinda take the creative out of it.
At home we make it all in one pot, and it tastes super. I think the idea is to brown the onions, not glaze and deglaze them with browing agents like red wine, or soy sauce etc. but just wait till onions cook up to that colour itself. It makes a world of difference to the taste.
@Free Speech you are right..Indian food is no good. It has too much of spices in it to give that great favur that one needs to enjoy in good food. By the way Have you tried chinese phoo dumplings. There are different flavors of phoo used I am told.. For example human ( British, Chinese , Europa, etc.) pig what not. You should try them ..you will definitely like it.
I made this rice dish last night. I halved the quantities because it was just for me and my wife. I followed the recipe exactly and it turned out perfectly. My wife said it was the best rice she has eaten in her life! It was really really good. We ate it with squid curry, cachumber and poppadoms. Fantastic! Thank you for a truly great recipe.
Looks tasty, although few misconceptions ghee is in fact better for our bodies than once perceived. I'd certainly substitute it for the veg/sunflower oil but use moderately as ghee is packed full of flavour so little goes long way. Also the basmati rice doesnt require toasting for so long it breaks the kernels even though drained, rice takes on flavour when it's on dum/left on steam. To bring out aroma of spice you may pre fry all the spices and then add the rice, itl keep the basmati grains nice and long.
Thank you Latif! This has transformed my rice cooking! I cheated and finished it in the rice cooker after frying but it came out perfect, separate grains, no sticking and a great aromatic flavour
Awwww mate!!!...this is the BEST rice ever, I’ve never managed to make decent rice. You’re a true legend, thank you sooooo much. The peas add a little sweetness and that saffron just tops it off....well done brother!👌🏻👌🏻👌🏻👍🏻
I have learnt so much from this channel! It's really made me enjoy learning how to cook this type of cuisine. It's lovely that he's spending time to teach us. Thank you!
Paul Reedy, Yes SKK is German, I have a selection of their pans, they do also honour their lifetime guarantee which I used when I burnt a pan and they refurbished it for free!
@@Meeeeeeeennnnn SB, thanks so much for this info. I have and use SKK stainless steel tableware from the 1960s; their video says the factory was started in 1985. That must be when they expanded their earlier line of production. I also wonder what SKK stands for in German. Thanks again.
Lovely Pilau! Defo gonna make this one. Ghee is better for the body than vegetable oils. This video is already a few years old. A lot of recent medical studies came out on plant oils. The chemical proces to make these kind of oils are causing inflammation in the body. Ghee and lard are best to use and most recognisable for the body. Also the taste is way better 😝
Latif, Tried this recipe and this is the best rice I've ever made! I love pilau rice and this is excellent, so authentic. I've also made the base stock sauce which again turned out very good! Added to some Tandoori chicken cooked on the bbq which was the best meal I've had this year! I'll be trying the Korma next (to get my children eating it). Having Punjabi in-laws I do eat a lot of traditional home cooking which is great and very tasty but the classic Indian restaurant food is just that bit more elaborate and special! Top quality videos. Keep up the great work!
When I make pilau rice I put in cardamom, cloves, star anise, half a cinnamon quill, bay leaves, saffron, or a pinch of turmeric if you can't afford saffron but saffron is best.
Thank you for your wonderful recipes. I live in South Australia and I have rheumatoid arthritis very badly so I love it when you make recipes simpler. Thank you and God bless you and your restaurants. 🙏👍😘🌹🐦
I lurve pilau rice, couple of variations i tasted when in the north east were star anise, cinnamon~ just a dash. Bless you, keep up the brilliant work. Much love from Australia
Latiff I have been following your cooking and making the dishes from Tanzania in East Africa I love foods from Asia and you’ve added a new meaning to my Love of these dishes! Thank you for Sharing!
Well that has to be the best, went down a storm in our house, I didn't have any saffron so added half tsp turmeric but will have saffron for next time, Well Done great teacher.
You get what you pay for, Indian restaurants actually do a lot more actual cooking work than your average high St chain restaurants, yet charge less. Chicken and fries served on a wooden board in Wildwood restaurants took barely any work, yet people are willing to pay more for that than an actual dish someone has stood over and cooked in am Indian restaurant. Indian cooking is intensive, but people don't want to pay for it, rice is like 2 or 3 pounds in an Indian takeaway, you can't expect more than a very basic pilau for that price
I love your style of cooking! Also cleaning as you are preparing the food . I am not a professional like you, however I also clean up constantly, as I am cooking the meal. Thank you for sharing this delicious recipe, which I will be making soon, for my family.♥️
Made this pilau rice today mate and it was absolutely brilliant 👍🏻 won’t make it any other way now. The onions definitely set it off too .. went great with your Chicken Tikka Masala. Keep up the great work.
Just a suggestion, Latif. Maybe text on the screen confirming things like cooking times, pan temperature, oven temperature, etc. might be an idea. Also, maybe writing the recipe in the description might help, too? Great channel. Thank you! My Dad had his own restaurant but got sick before he could teach me. So watching you, and bettering my cooking skills is very helpful :)
Keep up the good work. In a declining and struggling industry this is the sort of injection which is required to inspire the generations to come. There needs to be more people doing what you're doing. All the best bro! 😎
I'm so pleased to re post your videos at this time of need when people are struggling to buy their usual foods and need to become more creative and broaden their culinary choices. Your videos are so simple for people to follow especially new cooks or inexperienced cooks . I'm advising folk to plant some seeds now instead of waiting it out in the hope that foods will be available in 3 months I mean who will be out there planting all the seeds now for food to buy in shops in June or July? Radishes.salad greens.herbs .tomato plants.spring onions. Lettuce. Corriander.cucumber.you don't need too much space ,grow vertically .use food grade oil drums the asian and Chinese shops throw out .garlic if only for the green shoots for flavour .
Hi Latif, I think most recent thinking would say ghee is healthier than vegetable oil. The problem with vegetable oil is that they spoil (oxidise) quickly and thus are harmful when consumed, not to mention lower smoking points. As ever, look to what our ancestors used in such instances. Solid at room temp is a good general rule (coconut, butter, lard), as well as clarified butter which can be cooked to a high temp. Not to mention, as you know yourself, they taste better.
Amen Barry.!!! Vegetable oils are cheap and very unhealthy. They promote inflammation, oxidisation and causes arterial disease! We all need to move away from the BS that the government has been feeding us this last 30-40 years, it has made our population very sick. We do indeed need to return to the methods of our ancestors, they were far healthier!
Yes, it is much healthier to cook with natural butter / ghee than any oil. The only oil that isn’t bad is real virgin olive oil. Other than that, stay away from oil as much as possible!
another great example of mastering rice dishes, I am definitely going to try this, shame your camera man couldn't bring down the exposure a bit so we could see the colour of the rice cooking. I cant wait to try this method myself after a lifetime of cooking pilau rice the wrong way, thank you so much for your inspiration I have learned so much watching your videos and had some amazing tasty dishes. I have learnt what gravy base is, what panch puran is, what ghee is, and so many other tasty ingredients are, and that is all thx to you sir. keep up the great work.
It's obvious you love the art of cooking it shows in the small details which make dishes special & authentic. Love Indian food will be waiting for more recipes👍😁 Was looking for chapati with chickpeas? (that's what I was told they were) I had at a friend's wedding can't find anything like that. Can you make those? 🙏
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
I’ve been bumbling along with my version of pilau rice for years and then I watched this - I’ve just cooked it and it is perfect. Thank you so much, I learned more in 5 minutes than I have in 5 years 👍👍
🌟🌟🌟🌟🌟
Same as
Very nice brother. I’m a professional chef of 37 years and have enjoyed cooking various cuisines.
I like the way that you are always cleaning as you go. This is what I learned from my college tutors.
Start the job, finish the job, clean up from the job.
Well done👍🏽
thank youpaul wilson
have you never had a wife?
@@james2578
Icky Thump by the White Stripes
Hi Paul,
You have given him many good compliments, but do you think he really used a good kitchen grievance to make Rice Polo? in the first instance he used his long spoons in a pan with a teflon layer and that is very dangerous, secondly he used the pan of onions which has been banned for years. If you are a top chef then you should have seen long ago that the method he uses is not the one desired by a top chef. Or is a top chef only a top chef in England? Sorry to say, but French President Mitterand once said that the English are not good cooks. and Maybe you're going to say we have a top chef like Olliver. hahahah. Many greetings from the south of Provence France. 🥱🙏🏼🫣 😕
@@philanderton22 Teflon ? in a cast iron pot ? ? who's actually banned cooking onions in a pan ? ? I'm glad your'e not cooking for me !!!
When people are awesome, you will always get a bunch of worms to be hateful.
He is a great teacher and I appreciate what he's doing. Great job 👌 you are great.👍👍
God bless you for sharing your
Culinary skills. The meanies dont
Like to share. You are a chef of
High calibre. Well done Chef. Waiting to try your pilau. Niloo
So true i will try this rice on my channel soon
I want to marry him.
You are not mean in sharing your knowledge.Be blessed.
You can really see he is a good lad, and his heart is really in what he does, he is my favourite chef on youtube
I would marry him.
The pillao rice looks great.👍 But please don't keep the handle towards your body but turn it on the side while cooking. By mistake your hand may touch the handle and it will overturn. I got burnt accidently. So take care. Also don't serve hot food in plastic containers.
Good luck to you. Thanks for sharing your favourite recipes. God bless you. 🙏🙏🙏
I love your channel..Latif 's Inspired.
Yeah he is a good lad but the rice he is making is weirdly strange...
T
I've been cooking for 20 years (and more) and my Achilles heel has always been basmati rice. Sure, I can cook it and it's perfectly edible but actually cooking it this fluffy where every grain is separate just never seemed to work out. Your method of frying it for much longer than I usually do helped massively. I made the best Pilau I have ever made as a result of this recipe and am so glad you unlocked the door for me on that. Thank you Latif.
Bangladeshis are the best cooks in the world, of course ;)
I did this method on accident recently (fry longer, cook with lid off longer), and it totallllllly worked for basmati rice! Normally when I make it in huge quantities, it’s hard to get it cooked evenly. But this did the trick 👌
I had some idea that you never stir rice, seens that wrong
You have so many awesome looking recipes that I want to try!! Thank you for sharing your talent for cooking and your recipes! Please keep sharing your videos! 😊🥰👍👍⭐️⭐️⭐️⭐️⭐️♥️♥️
I never knew this level of love went into rice. This is how you make rice that is a meal on it's own.
HE IS AMONG THE TOP TEN CHEFS I SUBSCRIBE TO ON THIS PLATFORM. HE IS A WONDERFUL TEACHER AND I APPRECIATE AND ADMIRE HIS EXPERTISE.
THE COMPLEXITY OF INDIAN CUISINE IS LIKE A JEWEL..EVERYTIME YOU PARTAKE OF IT, EACH AND EVERY TIME IT IS DIFFERENT. IT IS MESMERISING AND IN ITS MYSTERY IT KEEPS YOU COMING BACK FOR MORE.
I think he is a great teacher! I do agree with other comments, he knows his stuff and speak very clear and easy to follow. He is also very humble to share his talents and to other people who are interested. Of course you can not pleased everyone. Well done Latif
I've just watched a few of your videos and your sweetness shines through every one of them. Thank you. Stay Blessed!
Thanks, Mom & Dad!
I was born in Birmingham, UK to parents that loved "exotic" foods... And trying new recipes. Trips to what's now known as the Curry Triangle were fairly common, this was the early to mid 1980s just before the areas' fame rocketed, nationally and then internationally. The restaurants were very sparsely decorated, plastic gingham table cloths on pasting tables, the chairs were chained to the floor! No cutlery, the food was served from iron bowls and eaten traditional style; with naan bread (some a whopping 4-foot long). No alcohol, just jugs of water on each table with disposable cups. It was heaven...
Thanks India, thanks Pakistan, Bangladesh, from wherever these guys came from, they taught us so much. Even British shops started stocking Asian food stuffs, most young folk won't remember the days before "Super" Markets, before then we only had seasonal British food and some European stuff that no one knew how to cook. Curry changed everything, curry changed Britain for the better.
Keep on cooking and teaching, you're doing a wonderful job. Good luck.
Found this yesterday and made it today… BEST Recipe……I have ever made!!!! THANK YOU!!! Blessings on blessings!❤️🤍❤️🤍
Latifs videos are so clear and crisp, they make everything so Mouth-watering!
I’ve just made one of the best rice dishes I’ve ever tasted using this recipe ❤ I ate my portion and have to confess I went for seconds, thirds, fourths…. And that’s not like me! Thank you Latif for your recipe and for sharing your passion with us!
344 dislikes?????? who on earth does that? this guy is amazing and sharing restaurant secrets what the hell is not to like someone please explain.
Other chefs/Restraunts who are jealous?
Right! Who couldn't like this!
Who knows my man. No matter how good the content there will always be people who hate. Says more about the. Than the video they dislike
Awesome. I'll try this recipe. Blessings
Treza some people must like to be negative and make wrong...eff them!
Besides your recipes, LATIF, I love the way you keep your kitchen so clean!
Thank you Latifs for the Pilau Rice video - I was looking out for a special recipe, which you have so kindly shared with us. I think we are the ones who should feel blessed with all your cooking knowledge you are so very kindly sharing with us.
you watch these videos like religiously. Gay boy!
Apart from beautiful cooking, I just love how you keep a clean kitchen.
You're a genuinely likeable lad, and I'm really enjoying your style and content.
Agree
Love the way you cook...absolute delight to watch..I'm mix..creole and Indian and have cooked almost same way but your ingredients are what makes it unique ..keep it going from Cape Town South Africa
Indeed sir, what a wonderful way to share the making of your soul food, arohanui from New Zealand.
Me too
Thanks for sharing and showing. Love the videos. You explain so thoroughly too.
What a wonderful young man- an inspirational cook. You feel his passion. Food looks gorgeous. I bet he's a great friend to have too.a real British gentleman.
Amazing once again, Beautiful again , Thank you !❣💥
It always amazes me how Indian food makes the absolute most of the most humble ingredients. This is basically rice, onions and peas and I'm sure it tastes 10 times that.
Makeing the rice is a process not just rice onions and peas. "if you want the flavor!"
@@ustand2186 Absolutely, I'm not a bad cook myself! I find making Indian that 9 times out of 10 I just make veggie as there is SO MUCH flavor in the combo spices. I love meat too. All about the feel though, I find accurate recipes kinda take the creative out of it.
and garlic, ginger, coriander, cumin, fennel and salt. Far from just rice and onions.
At home we make it all in one pot, and it tastes super. I think the idea is to brown the onions, not glaze and deglaze them with browing agents like red wine, or soy sauce etc. but just wait till onions cook up to that colour itself. It makes a world of difference to the taste.
@Free Speech you are right..Indian food is no good. It has too much of spices in it to give that great favur that one needs to enjoy in good food. By the way Have you tried chinese phoo dumplings. There are different flavors of phoo used I am told.. For example human ( British, Chinese , Europa, etc.) pig what not. You should try them ..you will definitely like it.
I made this rice dish last night. I halved the quantities because it was just for me and my wife. I followed the recipe exactly and it turned out perfectly. My wife said it was the best rice she has eaten in her life! It was really really good. We ate it with squid curry, cachumber and poppadoms. Fantastic! Thank you for a truly great recipe.
Looks tasty, although few misconceptions ghee is in fact better for our bodies than once perceived. I'd certainly substitute it for the veg/sunflower oil but use moderately as ghee is packed full of flavour so little goes long way. Also the basmati rice doesnt require toasting for so long it breaks the kernels even though drained, rice takes on flavour when it's on dum/left on steam. To bring out aroma of spice you may pre fry all the spices and then add the rice, itl keep the basmati grains nice and long.
This chap is wonderful and helped me appreciate the wonderful use of spices....love indian food
Thank you for allowing us to see an amazing chef add that saffron afterwards. Makes us home cooks feel a little better
Just tried this at home, I did everything exactly the same. Best rice I've ever made, by far. Just as good as any restaurant
Thanks 👍👍👍
Just love your polished British accent which makes watching your cooking style so appealing😊. The rice looked super yum😋
Thank you Latif! This has transformed my rice cooking! I cheated and finished it in the rice cooker after frying but it came out perfect, separate grains, no sticking and a great aromatic flavour
Awwww mate!!!...this is the BEST rice ever, I’ve never managed to make decent rice. You’re a true legend, thank you sooooo much. The peas add a little sweetness and that saffron just tops it off....well done brother!👌🏻👌🏻👌🏻👍🏻
Love from GUYANA..LOVE YOUR CHANNEL..LATIF
I made it! And it was delicious. Also some of the other recipes, thanks!
I have learnt so much from this channel! It's really made me enjoy learning how to cook this type of cuisine.
It's lovely that he's spending time to teach us.
Thank you!
I love it. This man has that "mum's one more spoon" when serving the rice! He stole my heart.
What did u put in the rice i didn't see at
The kitchen is so spotless and germs free the dish is fantastic
You have to like a guy, who has a ' favourite cast iron pot'. Great channel.
Doesn't every one?
You can’t beat a cast iron pan. My favourite is my SKK sauté pan with removable handle, it’s just hob top sex!🥰
@@Meeeeeeeennnnn Yes! Is SKK a German company? They make fine products.
Paul Reedy, Yes SKK is German, I have a selection of their pans, they do also honour their lifetime guarantee which I used when I burnt a pan and they refurbished it for free!
@@Meeeeeeeennnnn SB, thanks so much for this info. I have and use SKK stainless steel tableware from the 1960s; their video says the factory was started in 1985. That must be when they expanded their earlier line of production. I also wonder what SKK stands for in German. Thanks again.
Very well presented in detail easy to follow & very inspiring to do cooking
Thank you very much. Masha Allah
Omg cooked while following and used the same amount of salt, it was perfect, thank you!!!
Jazakalla for the recipe iam going to definitely try this way and I am sure the end,result will be good. Slmz south Africa.
🌟
Two years later and still my favourite rice recipe....thank you so much for all the wonderful how to videos:) Marie
You sir are a legend! Thank you... I wish TH-cam had a way of smelling your food! 👍😎🍽👨🏽🍳
You are a great & loving Chef, Latif Usta. May your Creator hold, cherish & protect you! Food is all about love & sharing. 🙏🌿
Lovely Pilau! Defo gonna make this one. Ghee is better for the body than vegetable oils. This video is already a few years old. A lot of recent medical studies came out on plant oils. The chemical proces to make these kind of oils are causing inflammation in the body. Ghee and lard are best to use and most recognisable for the body. Also the taste is way better 😝
😇yep! seed oils are basically toxic
Amazing recipe brother i did this today! My family loved it! Thank you so much.
Latif,
Tried this recipe and this is the best rice I've ever made! I love pilau rice and this is excellent, so authentic. I've also made the base stock sauce which again turned out very good! Added to some Tandoori chicken cooked on the bbq which was the best meal I've had this year! I'll be trying the Korma next (to get my children eating it). Having Punjabi in-laws I do eat a lot of traditional home cooking which is great and very tasty but the classic Indian restaurant food is just that bit more elaborate and special!
Top quality videos. Keep up the great work!
Wonderful. My family loved it. Thank you Chef. ❤
When I make pilau rice I put in cardamom, cloves, star anise, half a cinnamon quill, bay leaves, saffron, or a pinch of turmeric if you can't afford saffron but saffron is best.
Martin Eleven ..that is how you make pilo rice my friend. Those are the main ingredients.
I was wondering about that. But the whole spices I am accustomed to seeing in biryani, not pillau.
We always use aromatic whole spices in basic pilau along with garlic ginger. Lots of bengali/sylheti cooks on YT for home cooking.
Thank you for your wonderful recipes. I live in South Australia and I have rheumatoid arthritis very badly so I love it when you make recipes simpler. Thank you and God bless you and your restaurants. 🙏👍😘🌹🐦
I lurve pilau rice, couple of variations i tasted when in the north east were star anise, cinnamon~ just a dash. Bless you, keep up the brilliant work. Much love from Australia
Nice one brother
Best rice ever. This is my favorite you tube channel.
What a great dish, love all of Latif’s recipes, they all so straightforward and tasty!!
Latiff I have been following your cooking and making the dishes from Tanzania in East Africa I love foods from Asia and you’ve added a new meaning to my Love of these dishes! Thank you for Sharing!
Well that has to be the best, went down a storm in our house, I didn't have any saffron so added half tsp turmeric but will have saffron for next time, Well Done great teacher.
I did the same thing today and it was still lovely 😊
You can use turmeric powder, or marigolds petals or dandelion petals for colour
@@felicitywoodruffe4087 awesome!! Thanks for the info. I now approve of my wife planting marigolds in the garden.
Great little video. So calmly presented. Looking forward to trying it. Thank you.
This looks amazing. Every time I've had Pilau rice it's just been Basmati with drops of food colouring - I've been ripped off lol Good job sir.
You get what you pay for, Indian restaurants actually do a lot more actual cooking work than your average high St chain restaurants, yet charge less. Chicken and fries served on a wooden board in Wildwood restaurants took barely any work, yet people are willing to pay more for that than an actual dish someone has stood over and cooked in am Indian restaurant. Indian cooking is intensive, but people don't want to pay for it, rice is like 2 or 3 pounds in an Indian takeaway, you can't expect more than a very basic pilau for that price
@@solstar7928 Do you know how to spell pretentious much??
I love your style of cooking!
Also cleaning as you are preparing the food . I am not a professional like you, however I also clean up constantly, as I am cooking the meal.
Thank you for sharing this delicious recipe, which I will be making soon, for my family.♥️
MasAllah
Love from Turkey 🇹🇷 and Denmark 🇩🇰
Ma Sha Allaah*
Thank you Latif (and Alex!!) - love your simple no-frills approach.
Sick vid bro! Genuinely helpful and unfussy guide to making a dish I manage to screw up constantly. Just watched this and made pro rice!
Thank you Latif! You are a great teacher! When I am in London next I will come and visit you. Regards from Malta!
I just found your channel. Thank you for sharing. Loving the recipes and the tips. It all looks so yummy 😋
Thanks for sharing very well explained and looks delicious must give this a try
My arteries and my taste buds had a meeting and, having beaten my arteries into submission, the taste buds are victorious by two falls and a knockout.
Obsidian Dwarf, way to go!!!
nice funny comment , smart
HAAAaaaaaa!!!!!!! Good one!!!
Amazing food looks delicious
Great channel you have here mate. I really appreciate your meticulous cooking style and your meticulous presentation. Keep up the good work.
Thank you latif easy way to do it i love it is look delisiuos
Another brilliant recipe
Thank you Mark
Made this pilau rice today mate and it was absolutely brilliant 👍🏻 won’t make it any other way now. The onions definitely set it off too .. went great with your Chicken Tikka Masala. Keep up the great work.
You have such a special aura. I can see you are a great chef and an all round good guy! You most definitely inspire me! Keep up the great work!
Just a suggestion, Latif.
Maybe text on the screen confirming things like cooking times, pan temperature, oven temperature, etc. might be an idea.
Also, maybe writing the recipe in the description might help, too?
Great channel. Thank you!
My Dad had his own restaurant but got sick before he could teach me. So watching you, and bettering my cooking skills is very helpful :)
He needs just for himself always forgetful when it comes to ingredients
Mahmood Ullah stop hating
Looks so yummy can’t wait to try this Thank You
Mal99ify That isn’t hating. It’s a good comment for anyone cooking. Everyone needs reminders.
The recipe is there just look. Push the down arrow at the top at opening an scroll down
Latif I love this recipe! Its a staple in our house. Keep on doing such a great job sharing your love of cooking!
Top guy clear instructions knows his stuff A+++
Ur a great cook and thankyou for help us to cook ur culture foods.
God bless u and ur business 🙏
Keep up the good work. In a declining and struggling industry this is the sort of injection which is required to inspire the generations to come. There needs to be more people doing what you're doing. All the best bro! 😎
You never fail to make me hungry… and yet another recipe to try ..
Definitely keep going ..👍
Thanks for the videos, very informative.
I have cooked 2 of your curries tonight! They are amazing and everyone is happy. Thankyou.
Latif, you are a Master Chef my friend.. This is fantastic viewing. I have learnt so much from your channel. Outstanding video, as usual.
Lovely, thanks for sharing all the tips. My favourite kind of food.
You are amazing young man. Love how you say Bismillah😘
I'm so pleased to re post your videos at this time of need when people are struggling to buy their usual foods and need to become more creative and broaden their culinary choices.
Your videos are so simple for people to follow especially new cooks or inexperienced cooks .
I'm advising folk to plant some seeds now instead of waiting it out in the hope that foods will be available in 3 months I mean who will be out there planting all the seeds now for food to buy in shops in June or July?
Radishes.salad greens.herbs .tomato plants.spring onions. Lettuce. Corriander.cucumber.you don't need too much space ,grow vertically .use food grade oil drums the asian and Chinese shops throw out .garlic if only for the green shoots for flavour .
Latif, you are a star! I just love you - thanks so much - the only thing I would say, could you write down some timings too?
Very tasty and so easy to make all the dishes are easy to make keep it up
Hi Latif, I think most recent thinking would say ghee is healthier than vegetable oil. The problem with vegetable oil is that they spoil (oxidise) quickly and thus are harmful when consumed, not to mention lower smoking points. As ever, look to what our ancestors used in such instances. Solid at room temp is a good general rule (coconut, butter, lard), as well as clarified butter which can be cooked to a high temp. Not to mention, as you know yourself, they taste better.
Amen Barry.!!!
Vegetable oils are cheap and very unhealthy. They promote inflammation, oxidisation and causes arterial disease!
We all need to move away from the BS that the government has been feeding us this last 30-40 years, it has made our population very sick. We do indeed need to return to the methods of our ancestors, they were far healthier!
Yes, it is much healthier to cook with natural butter / ghee than any oil. The only oil that isn’t bad is real virgin olive oil. Other than that, stay away from oil as much as possible!
Kitchen looks immaculate chef. Food looks on point as always. I’m planning a visit!!!
I could use one of those chef spoons for eating cereal in the morning! Looks great latif!!
Thank you for sharing this amazing dish🔥👊👏💖..looking forward to making this rice dish..🙏🙏
New subscriber
Macha a lah brother the rice looks realy nice, i will try this recipe encha a lah, thank you and thx to Alex too.
Ramadan Kareem
Amazing, got your lamb rogan josh with bhuna onion cooked, will do this pilau tomorrow and have them both together
Many thanks Latiff!!
Cracking cooking, Latif! I'm definitely going to try this dish! 👍🏽
Latifs Inspired is my FAVOURITE TH-cam channel! I am definitely inspired!
I’m so going to try this. Thanks my dear. Any chance of showing us how chicken chaat puri is cooked? Pretty please
Thanks Latif, very well explained, my mouth was watering at the end, YUM!
We struggle with our rice so thanks for this, This will definitely help and so i can teach Ava and we can then do a rice video soon. :)
The best ever!! You are a revaluation. Thank you ❤️😊👍🏽💪🏽🕊.
Love the constant cleaning
Clean as you go, golden rule 👍
It looks new, probably looking after it!
another great example of mastering rice dishes, I am definitely going to try this, shame your camera man couldn't bring down the exposure a bit so we could see the colour of the rice cooking. I cant wait to try this method myself after a lifetime of cooking pilau rice the wrong way, thank you so much for your inspiration I have learned so much watching your videos and had some amazing tasty dishes. I have learnt what gravy base is, what panch puran is, what ghee is, and so many other tasty ingredients are, and that is all thx to you sir. keep up the great work.
It's obvious you love the art of cooking it shows in the small details which make dishes special & authentic. Love Indian food will be waiting for more recipes👍😁
Was looking for chapati with chickpeas? (that's what I was told they were) I had at a friend's wedding can't find anything like that. Can you make those? 🙏
Another ‘must do’ for me this week. That is the most beautiful looking rice, I have ever seen. Thank you Latif.
Inspiring me. I'm cooking this right now actually!!
Is it nice
Keep going, you are appreciated, and you have an open and warm personality.I have to do this myself.