Hi pauly,
Thanks for your comments & questions
I've been playing with cooking my rice in a (vegetable) steamer:
- Steamer
So it's literally cooked in the steam (generated by the steamer). Not particularly BIR, but it's fun to try these things and it works well. It is also pretty much a "fool-proof" method:
I wash the rice and put it into a plastic storage container (i.e. the type in which you might store curry base), add some whole and powdered spices, ghee, oil or butter and some milk and water (i.e. to just cover it). Then steam it, for around 45 minutes, stirring occasionally, until all of the water/milk has been absorbed. I add some food colouring (e.g. yellow, red) towards the end (i.e. when the grains have elongated and dried a bit). I then turn it all off and let it sit, for a bit, before stirring and serving.
Regarding Chicken Tikka, yes, I've used it for donkeys years, in vindaloo, madras, phal, jalfrezi, etc. It works a treat. I froze much of the above to turn into subsequent Chicken Tikka curries (of whatever persuasion)......
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