How To Make PILAU RICE (Restaurant Style) Al's Kitchen
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Pilau Rice. The most popular accompaniment to any Curry served in the UK. But why does it taste so different when you make it at home.
you ask ??
Follow this recipe and you will achieve a delicately spiced fragrant rice with perfect separate grains. Don't cut corners!!
Other popular Recipes
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Ingredients, Serves 2/3
Stage One:
300g Basmati Rice
Small piece of cassia bark
1 Tsp Cumin Seeds
4 Cardamom Pods (Cracked Open)
1 Tsp Turmeric Powder
1 Clove
1 Bay Leaf
1 Tsp Salt
Stage Two:
Butter Ghee/Coconut oil
1 Tsp Mix Powder/Curry powder
1 Tsp Methi/Fenugreek
1 Small Onion
1 Small mild red chilli (decoration)
John Robbins recommended Al's kitchen and I'm cooking the gravy and three dishes tonight
We’ve used this recipe for about 3 years we make it and deliver to friends and have even done a charity raffle! The winner got a curry and rice for 2 using your recipes. Thanks al
One month later and several pilaus later!. Yep. This recipe is foolproof. Dead simple and delicious. As mentioned in previous review, some recipies are horribly complicated but this one is idiot proof. Used this recipe 5 or 6 times now and perfect every time. I added a little ginger garlic paste at the second stage ( frying the rice ) and this added another great layer of flavour.
Well Al, you’ve done it again. There’s several attempts at this on TH-cam but compared to yours - they’re no good. You are the best. Keep it up
There are many recipies on the tube which are far far more complicated that this. But this is just as good. Keep on cooking Al!
OK so normally I cheat and buy a microwave rice. But wanted something nice so made this. When I heard 4 and a half minutes I though t no way.... But it works. Its brilliant and so tasty. Best pilau I've had. Will definitely make that again. ❤❤❤❤
Just made this, but changed a bit so I could do it in a rice cooker. Best rice I've ever had at home, thanks!
This rice came out perfect. Was as good maybe better than rice I have had from a restaurant. And dead easy to make. Thanks for sharing.
Hi Al, your videos are truly inspiring but i do have a comment though, to follow up with the videos and write the ingredients is so difficult, it would be great if these recipes were written out in the description below like your curry base or even better if there was a printable version
Better late than never, GC, but, I've just cracked it!!! :D Under the title, level with the Thumbs, eyes far right. " ... ". Click that and choose " Transcript ". It's all there! No need to strain ye ears and scribble anymore! :D
@@rnorvegicus where?.
@@volt8684 Bottom right of the vid, Michael. There's a horizontal line of three dots. Click that. It offers ye " Report " or " Open Transcript ". Click the latter. Scrolling read out of what Al's saying opens to the right side of the vid'.
This guy is great... and the techniques used in BI restaurants are very useful to know. Thanks!!!
Can't beat a pilau rice with curry - Britain's favourite takeaway. I have nevet cooked at home but after watching your video I will be watching. Well done, from South London.
Cooked this recipe last night & all I can say is Wow!
Hi Al. I just want to say how much i really appreciate all these videos you have done. They have been a big hit with me, my family and friends. I've told everyone i know about them. I also haven't ordered a take away curry since i first come across your videos. Keep up the good work.
Wow, thanks Ben. Really appreciate the positive comments. I can't believe how popular it is myself to be honest. It's taken off. I was even recognised while having a curry myself while in Vienna. Crazy.
Thanks Al. This is the first time I come across one of your videos and I like it. not too long yet straight forword and the instructions are clear. I think I will be making this pillow recipe tonight.
Awesome made this yesterday...
Hi Al always make your rice..spot on..how much spice for 4 portions done at one..or best to make it individually..got friends tomorrow and dont want to be glued to stove..ill be wanting to dive in to my jal frezie amd bhuna..cant wait ..cheers for all you do..youre flipping ace
erm you got to cook onions till nearly burnt to be authentic thats what gives it the flavour ,, burnt onion is also used as a spice in punjab ,, wealsouse the stock from lamb to cook rice not plain water
Another quality video that shows the tip and technique so well... thx mate!
Thanks.
Thanks Al, this is definitely on my list of recipes to make.
Turned out perfect, tasty and very authentic...Thanks Al! 👍🏻
its not authentic in the slightest
I never thought of throwing into boiling water. Always boiled up. This is better.
Just did this - it was delicious!! Smells amazing too when cooking! Thank you :)
Now I can see where I've been going wrong with the cooking. I've been using JO recipe and it's always sticky. Cheers Al
Hi Al, How much water do you use for this recipe. This will make a difference to the strength of the flavoured rice, wont it?
P.S. Love your curries
Love it Al love. Your dishes sinoro xx👍👍🏴
Great video. When you leave the rice to sit for 20 minutes do you keep the pan lid on or leave it uncovered?
Thanks, Al. loving all these recipes they look delicious. I just went out yesterday and spent 40 quid on spices and other ingredients - will save myself £100s on takeaways though:).. So I'll be making Chicken Tikka masala at the weekend with this Pilau rice recipe. I'll let you know how it turned out. One question, how many people are you usually cooking for in these recipes? I'll be cooking for myself and my two grown-up sons who love Tikka Masala. So I presume I just double or triple the ingredients???
Can’t wait to try this 😍thanks 🙏💚💚💚
Bad boy rice!
Great video. Thanks
Thanks, worked a treat, delish! 👍
nice recipe but similar to biryani rice prep to add chicken, although at the restaurant i worked the chefs add the oil on the hot water with the spices floating in the oil so when tipped into the sieve the entirity gets coated with the spices. just another method i thought i might add. the colours then added in tiny drops to the sieve then spread out with a fork....I love rice.
Many thanks Al. I think this is going to really amp up curry nights around here. All the best.
Glad you like the videos. This fice is tasty and compliments any curry. Try get me some more subscribers. Cheers Al
Thanks Al. I don't know many curry enthusiasts, but I'll be sure to spread the word if I can.
+lovenow Thank you
Thanks Al.....Game over
Hi, can I freeze this rice when cooked?. All your recipes are great, thanks for taking the time to do them on-line. Jim
Hi.. You can't freeze the rice. It can be dangerous to thaw and reheat.
Al's Kitchen I have done it 1000 times and never died
@@marquez2390 Lol
Hi Al, Do you cook ALL the rice that you boiled at the end with the onion etc. You mention "a portion of rice" when you are making it?
Yummy
nice one Al . another one for the repertoire.
+Andy Macdonald Thanks Andy
Can you show us how to make other rice dishes i.e. garlic and coconut that would be well appreciated :)
Beautiful you are simply the best
Nice one Al! Someone has asked me to make this to use in a small restaurant. Could the rice be frozen in portions after the first stage and then finished from the wok/onion stage when required?
Did u need to use a metal spoon in the pan
Hi I'm very much obsess with your cooking show and trying my best to cook like you..please keep up with the good work... 5 star all the way from me 👍p.s can you please tell me what rice do you use?I like that your rice are long and fluffy
Usually any kind of basmati rice is used in making pilau rice. The longer it is the better but it is hard to find very long grain rice & if you find it, it will be expensive.
Sweet, big up da curry gee!
Hi Al, finding it hard to get kasori meethi.. Can I substitute it with ground fenugreek?
Just leave it out David if you cannot get it. Its so subtle you won't miss out unless it's Methi Chicken.
Hi Al looks delicious! Nice and simple. I add ground almonds and desiccated coconut to mine. Same spices but different process to get there. Will try this tonight. Cheers!!
Hi Al. Does the wok need to be a non stick one or can I use any wok?
awesome
I love the videos however can I download the recipe for future I saw it the other day but can't find it again thanks love this channel
Unfortunately TH-cam don't let you download recipes. If you subscribe to the channel you can find me really easy and you can favourite the video to go into your list of favourites. Hope this helps
nice.
Hi have you got a recipe for keema rice
Opps hi Al found your rice video. Thanks
Hi Al you are saying 300 gms of rice but later you are saying it’s one portion, 300g is a lot of rice, is this correct please?
Love all your recipes Al. Can you please make a video on chicken tikka biryani please
Biriyani is my next Video should be up tomorrow
Thank you so much
Nice one Al.
Why do you use tumeric in the boiling process when the curry powder gives a more authentic colour and flavour in the final cooking stage???
+Brian Garner Its, totally up to you Brian, turmeric or no turmeric. It just make ths rice a more vibrant yellow colour! leave out if you wish
thanks Al - your recipes are great and your guidance essential - i can now make great curries and rice having watched and re-watched your channel!!! wish i could give more than 1 like per vid m8 - all the best - ps you should have 1m subs!!! :)
Thanks so much for that encouraging comment. So happy when people discover the channel and find that they like the curries. Good luck with your future cooking. Al
Al's Kitchen you are more than welcome. i'll be keeping an eye out for your latest videos in my sub section.
nice
Hi Al, what is your favourite shop bought curry powder to use? I know the Chinese takeaways use Eastern Star curry powder but it’s hard to buy in small quantities
glamourgirlholly My preference is East End and Rajah brands. I buy the biggest bags I can find.
Hi All was wondering if you cooked with seasoned oil and base gravy. Many thanks
I have. But not so easy to get at home. Thanks for watching.
'Bay Leaf' ;)
Can you do us a Pasanda, Al?
hi AL.would the pillau rice taste nice if it was served up just after the boiling stage?
+Chris Stanny Hi Chris, it will have flavour because of being boiled in the spiced stock. But if you want the second stage of flash frying in further spices it really need to be done from cold. I usually boil my rice the day before i need it for dinner, and then flash fry in garlic and spices. If you flash fry straight after boiling you will probably end up with a sticky mess. Al
What is a clove ??
Hi I think I undercooked mine. The packet I have says open pot 6-8 minutes, but it looked scrawny and was chewy. How long do you cook yours for on average?
I'm finding the quality of rice you start with is key and making sure even though it's dry it needs to be fresh, make sure it's less than a year old and kept sealed. You can get great rice from your local Asian grocer and cheaper than the supermarket. Once drained I pop mine back on the heat without a lid for about 30 seconds to drive off the last of the moisure then let it rest, fluff with a fork after a few mins, perfect.
What is bir restaurants?
British Indian Recipes
Thanks for that Al...Food for thought,excuse the pun lol...CHeers Al..;-)
Why did you use a metal spoon on a non stick pan? I do like your videos.
DuntoiRab Helton It's a special wok by Ken hom that allows metal spoons. Thanks
What is one mix powder? Shop bought curry powder I understand so I assume one mix is your version of shop bought?
Mix powder is "own" version of curry powder. A shop bough mild madras powder is fine.
+Al's Kitchen What's your own version Al?
0:48 "One bay leave",
well I washed my rice 3 times in a pan so there was definitely no more starch but it still came out sticky, also it was really orange and didn't taste that good, although I didn't have the cassia bark. what went wrong? Does it matter about the quality of the rice or spices?
Soak Rice for 30 mins. Bring pan to boil. Drain the soaked rice and add to boiling water and simmer for 4 mins. NO MORE. Drain and leave with lid on for 10 mins. Perfect cooked rice.
I tried again with better rice, worked perfect :)
AL?What is Casia Bark???
Hi Chris. It's similar to cinnamon. It's also known as Chinese cinnamon. Most supermarkets sell it now and Asian stores definitely do.
Thank you Al.Excellent Vids mate…Thankyou.
Al. What alternative would you suggest for casia bark if I can't get it ?
Bro, do you not know who Uncle Roger is?? How you gonna drain the rice!!!
Racing car
Complicated and long process
no no no
Don't understand how the rice is not bright yellow with a teaspoon of turmeric in it, very confused!
It is yellow Alan!
Not yellow enough if you put a teaspoon of turmeric in. A quarter would be ample.
+Alan wilson A Tsp went in and you said is wasn't yellow enough. So a quarter tsp would leave the rice 3 quarters less yellow. You saw what went in in the video!
+Al's Kitchen Sorry what I meant was a teaspoon of Turmeric would make the colour really dark as it looks in your video, also it would be quite bitter, however I will try this recipe and get back to you. :)
At 30 seconds or so he says "Without further Jew, let's get on..."
Anti-Semitism right there.
Shut up