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Pilau rice

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Westy
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Pilau rice

Post by Westy »

Prepped another 10 portions of Tilda basmati Pilau ... for the freezer
B56E42F3-6EAC-4291-8F32-37F94651C175.jpeg
A curry can never be ‘too garlicky’ or ‘too hot’ .....
pauly
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Re: Pilau rice

Post by pauly »

How do you find Tilda Westy ? It used to be very good years ago but the last bag I tried wasn't so clever.
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Westy
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Re: Pilau rice

Post by Westy »

I have a couple of old 20kg bags - they’re maybe 3-4 years old. The one I’m using at the moment is fine.
In what way did you think the new stuff isn’t too clever ? ... it’s about the only rice I use so I hope they haven’t changed anything
A curry can never be ‘too garlicky’ or ‘too hot’ .....
pauly
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Re: Pilau rice

Post by pauly »

It didn't have the lovely nutty aroma the old rice had in the eighties, it smelt dusty, & it didn't cook up nice & fluffy, also it was expensive.
Could have been a bad batch of course but I'm happy with the Ashvill now.
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Cory Ander
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Re: Pilau rice

Post by Cory Ander »

Are the coloured grains simply "stained" with food colouring, Westy? They almost look they have been separately fried, in your photo, with very little "bleeding" between the coloured and white grains? :hmmm:

Which recipe did you use, please?

Pauly - I've also, quite often, experienced "musty" smelling and tasting basmati rice (Tilda, or otherwise). Strange, since that "ageing" allegedly makes it a better quality rice. I guess it depends on how it's stored/aged, though? I generally avoid heavily discounted rice because of it.... :hmmm:
CA (aka Admin) :)
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Westy
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Re: Pilau rice

Post by Westy »

Yes, the orange (supposed to be yellow) grains were stained separately and then added back, I don’t like to see that bleeding of colour so I do it this way - marginally more work but looks better.
Essentially, it’s the simple pilau from the beginners section just a different colouring technique.
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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