How To Make perfect Multi Colour Pilau Rice | Indian Restaurant Style Recipe |
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- Опубликовано: 15 окт 2024
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How to make Perfect Indian Restaurant style Multi Colour Pilau Rice. This recipe and technique will get you making the perfect pilau rice every time.
Pilau rice is served at all Indian restaurants and takeaways, some make it Yellow others make it multi coloured pilau rice (Red, Yellow and Green).
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Ingredients used to make Pilau Rice
250g Basmati Rice (washed and soaked for 10-15mins)
1.5 tbsp Ghee
2 bay leaf
2 Cardamom pods
1 Cinnamon stick
2 small Star anise
0.5 tsp Shahi Jeera (Caraway seeds)
0.5 tsp Ajwain Seeds (Carom Seeds)
0.5 tsp Cumin seeds
1/4 chopped onion
1 tsp ginger garlic paste
0.5 tsp salt (to taste)
Food colouring - RED, Yellow and Green at a tiny bit as per video guide
1-2tsp Rose Water at the end (optional I forgot to add on this video)
1/2 cup of HOT water (see video )
How to make BIR style Multi Colour Pilau Rice - Watch Video in full as I give loads of hints and tips throughout the video.
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#perfectrice #pilaurice #multicolourrice
You’re the best. The other BIR pushers can’t touch you mate. Your recipes are the closest to the BIR experience
Thank you so much mate, really appreciate this recognition ❤️❤️🔥🔥
finally found someone to show me how to do it. perfect thank you very much.
Thank you so much enjoy 😊
Love your style of cooking, clear , concise and easy to follow, and from someone who actually does it day in day out. look forward to trying more of your dishes.
Thank you so much this means a lot!!
The perfect takeaway pilau rice. Turned out amazing ❤
Thank you so much 😊
Anyone else here after buying a rice cooker that perfectly cooks bland rice? Nice video thanx
Thank you so much ☺️
Hi I am watching from South Africa. I've just happened upon this video and I thoroughly enjoyed watching your cooking style. Lovely recipe thanks for sharing and I am definitely going to attempt same. ❤❤❤❤❤❤
Hey hey! Thank you so much, really appreciate your support all the way from SA Woop Woop 🙌
Hi Just love your recipes,
If i want to make 2 times,3 times how much extra ingredients will i add.
Hey thanks for much, really appreciate it. For 2 times I would x1.5 the ingredients and 3 portions I would x 2 the ingredients. Hope this make sense 🙌
Brilliant thanks so much.
Amazing taste,simply the best out there, what would be the scale up on ingredients for around 6-8 people, thanks!
Hey hey apologies I’ve only seen this comment. I would 2.5 x all ingredients which should be enough 6 and probs x3 for 8 people.
Looks great!
When do I add the rose water please as the description just says "at the end"?
Thanks.
Hey thanks so much, you can add it while it’s cooking but I prefer to add it when it’s simmering towards the end. Hope this helps and hope you enjoy the recipes 🙌
Thanks for the very quick response.
I'm sure this will be a perfect partner for tomorrow's southern India fish curry,
Rice turned out brilliantly. Thank you.
@@andrewbradshaw9034 Nice one!! Thank you 🙏🏼
It’s very nice way to make pillau rice
Thanks
Hey, your welcome and thank you so much 🙌🙌
Babul, I followed your recipe and instructions and have made my best rice to date. If I say so myself it was perfect restaurant quality rice :) Thanks for sharing and keep up the great work
Thank you so much 😀
Very nice rice I will try this out myself .
Thank you so much and enjoy 🙌⭐️
Only just came across your channel. Made this rice and it was beautiful, best I've made in a while. Will be trying your chicken jalfrezi next! Thanks!
Welcome to my channel! Thank you so much and enjoy the recipes 🙌
Love all your recipes, I'm having a great time now that I'm retired trying them all (though my freezer is getting full). I do have a random question if I may .... why do we put the whole cardamom in and not just the seeds? Does the shell have a lot of flavour? We have a competition as to who finds and bites into it first lol
Thank you so much and really pleased your enjoying the recipes. You’ve asked a great question and to be honest it’s something I have thought about as it’s just what you do, add the whole cardamom pod (lightly crushed) lol the seeds have all/majority of the flavour so am sure not using the shell won’t make much difference. Appreciate you support, good luck for the competition ⭐️🙌
Love it. Very clear. Thank you
Thank you so much ⭐️
Cheers guys, thanks guys, awesome recipe guys, us guys like this recipe from this guy, this guy knows how to show us guys what is good for guys. Thanks again guys.
Cheers guys 🙌
@@TheBengaliCook 🤣🙏
Amazing. Will try. Thanks 👍
That’s great thank you and enjoy 🙌
Made it tonight mate, no need for garlic and ginger in my opinion if yer having a strong flavoured curry, best rice I have made in 20 years, thanks for sharing ✌️
Wow best rice you’ve made in 20 years, mate am so pleased for you and thank you for trying the recipe! Agree with ginger and garlic good shout. Thanks again and enjoy 🤤🤤
Babul, many thanks for the recipe! Fantastic! Which brand of rice do you use?
Thank you so much Ben. I used to use Tilda mainly but recently have been using laila or Salaam basmati rice unless Tilda is on offer. Hope this help mate 🙌
Watching from Madrid, Spain. Thanks for the recipes and techniques, Babul.
Hey, Thank you so much Craig, happy cooking mate 🙌🙌
I am watching from Georgetown, Penang, Malaysia.
Hey welcome to the channel and hope your enjoying the recipes 🙌🙌
I enjoyed watching your cooking👍 Well done💚It's great💚 big thumbs up👍Thanks for sharing💚Let's keep in touch💚
Amazing thank you so much 😀👋
Awesome, thank you. From Sunshine Coast, Australia 🙏🏻
Brilliant to hear, thank you 🙌🙌
Thanks for the info. One thing you mentioned was that restaurants would make a bulk amount of pilau rice like this every day. Presumably they won't be able to keep it warm so how do they handle it? Do they cool it off and re-heat as required? Absolutely loving the recipes and hints.
Your welcome, we will keep the rice in the oven to keep it hot and when it cools down, put the oven back on very low heat and many restaurants/takeaway these days will just reheat using the microwave. When the rice is first ready, generally you would fill up 20-30 rice containers (depending on the day of week, how busy your takeaway business is) and leave it in the hot plate, this keeps the rice hot and helps speed up the takeaway orders. Thanks again
Yes Babul.i can’t stop making your Garlic chilli rice. Will give this one a go tomorrow. I’m from Birmingham so getting all the ingredients is as easy as buying a loaf of bread. As mentioned before would love to see you do a lamb Balti with your base gravy. Keep up the good work mate .excellent channel
Oh yes that’s delicious so pleased your loving it. Thanks for joining us from Birmingham and definitely I will do a lamb balti soon, it’s on my a list and thank you so much for your encouragement 🙏🏼🤤👋
Always wondered how this was done ❤
You got it now ✅ and hope you enjoy the recipes 🙌🙌
Looks amazing
Thank you 🙌
Watching from pissing it down galston Scotland keep going with the channel it'll soon take off big time👍👍👍
Amazing thanks for joining is from Scotland, it’s been windy and rainy raining all day here in Bristol UK. Thanks so much for your encouragement and support 🤤🤤👋👋🙏🏼
How long do you rinse the basmati for? I am an expert at producing gloop :)
Hi great question and thanks for asking. I wash it under luke warm water 3 times, so fill up the rice bowl/pot with warm water, gently mix it all together and then drain the water, repeat 3 times. You’ll become an expert soon enough after falling my recipes 🤩
@@TheBengaliCook Thank you.
Hi Babul, love your recipe!
I have been struggeling a little to get the rice cooked as i want them to be, without making them to soft or hard.
Do you know the water to rice ratio? 🙂
Hi thank you so much and apologies for the late reply.
Generally speaking the ratio I would use 1 : 2, meaning 1 cup of rice with 2 cup of water. The recipe on this video removes the need of getting ratio correct. In this recipe if you light fry the rice for a few mins, you will notice the rice texture changes, the add hot water enough to cover the rice, once the rice water has evaporates, cover with foil and leave on lowest heat for 4-5mins. Tip if you find your rice is hard add some (1/4 cup depends on how much you are cooking) and leave on low heat with foil on for a further few mins. Hope this helps.
A very nice recipe too Bro. I like to keep the colouring natural use Ratan Jot for the red colouring, (or beetroot powder), and just Turmeric for the yellow.. Same spices as you.
Thanks so much bro and thanks sharing your great tips which will definitely be use fall to all. 🙌👋
Your a boss Babul, really good channel.
Ahh amazing thank you so much 🙌🙌
Looks lovely that babel and always preferred tri coloured pilau rice which makes the meal more appetising. As they say you eat with your eyes and I'll be giving your version a go. Greetings from a wet and windy rotherham pal 👍 😉 👌 😀
Nice one mate, yeah absolutely love that saying and it’s so true!! Wet and windy here in Bristol as well. Enjoy the recipe mate 👋🤤
@@TheBengaliCook had a brilliant day now we beat Sheffield Wednesday pal 👍 👌
@@philipatkinson7039 🙌🙌🙌
Thanks got the spicies from the transcript I will pay a visit to my regular Asian shop as I don't know Shaky Zita and Agile wine seeds looking forward to trying this will let you know how it goes thanks George
To cook this using a rice cooker, would you use the same method up until you add water. Then poor all the contents into rice cooker with water and turn on?
Hi thanks for asking, tbh I haven’t used a rice cooker ever, or been up close to one. If it lets you sauté first then follow the recipe it should be ok. Sorry probs not much help but appreciate you asking and supporting my channel 🙌
Thanks Babul watching this from Birmingham can I ask a few times I’ve washed and cooker my rice it’s slightly sticky etc and I’m using exactly the double amount of water to rice gas on for 5 mins then steam for 5 mins no gas am I doing it slightly wrong shall I just cover the rice like you said but how long on a low gas?
Hey, sticky rice generally happens when there is to much water, the technique I’ve shown in this video will only work if you lightly fry the rice before adding water to it, you will notice I’ve used enough water to cover the rice just about, and once the water dries up and then let it simmer on low heart for 2-3mins sometimes a bit longer if needed.
Here is a video showing how to make boiled rice, easy method as you don’t need any measurements of water.
Hope this helps 🙌
ruclips.net/video/7Ti7064yZ_w/видео.html
@@TheBengaliCook Thanks so much for taking the time to help me its my passion cooking Indian food apart from properties I will now try this as I always cook basmati rice just with water and it’s not perfect so will try this now.
Love creativity paint art
🙌
Hi Babul, at what point would i add the garlic and ginger in the cooking process?
Hi thanks for asking, you can add the ginger and garlic just before adding the onions(10-15seconds before adding the onions, you don’t want to burn the ginger and garlic, medium low heat). Thanks and enjoy John 🙌
Thanks 😊 i have rose water too....do i add the2 teaspoons at the very end and mix in the rice?
@@johnno6999 perfect yes just add at the end and mix before serving. Thanks
@@TheBengaliCook brilliant thanks chef.
Hi Babul, watching from Portsmouth, South Coast of England. .
Just down the road in Chichester. 👍👍
Nice one mate thank you 👋
Brilliant thank you 👋
Beautiful 🥰 sharing best wishes from sahenaaz from India 🌹
Thank you so much 👋
HI Babul, if making double the amount of rice would you double everything else?
Hi thanks for asking, I would 1.5x everything as doubling everything will be too much. Thanks and enjoy 🙌
Hi m8 I been trying to make boiled rice since I started Indian cooking never mastered it till I tryed yours with cumin seeds without the other two seeds n less rice as I only used a cup of rice and I had really good results 👍 but what’s the other two seeds you put in it in English thanks
Great to hear and so pleased you managed to get the rice spot on. The other two seeds used are - Shahi Jeera (Caraway seeds)and Ajwain Seeds (Carom Seeds), I have updated the description with it as well so thanks for pointing this out. thanks again and happy cooking :)
@@TheBengaliCook ok not heard of them seeds and sure my local asian store will have them ,, I will have to try your garlic chilli one next
@@garrycraik2515 thanks very much and enjoy 🙌
@@TheBengaliCook did you work in a restaurant or takeaway in the past and it so is your mix powder and base gravy exactly the same for the restaurant or is there still some hidden ingredients;)
@@garrycraik2515 Hey great question, I get that a lot, might do a video on it :) I used to work in restaurants/takeaway, learning from family owned restaurants from late 90's then venturing out to takeaways/restaurant owned by others, what I share on my channel is the experience/knowledge gained over the years in the BIR industry, how I cooked curries for paying customers etc so no secrets mate and being transparent, just showing you how its done for REAL from my experience, so no adding whole spices when making a madras or vindaloo as an example but for sure it will add more flavour but its not how BIR curries are done. With mix powder, base gravy what you will find is every chef tries to add something different to make it unique but the principle ingredients are the same always...hope this helps buddy and thanks for asking :)
Amazing Recipe
Thanks 🤤
nice one, guys.
Cheers bud 🙌🙌
Watching from Chichester West Sussex.
Thanks for joining us from Chichester and hope you enjoyed the recipe. 🤤👋
Hi m8 have you done a egg pilau rice if not fancy doing one soon thanks
Hey bud, yeah defo will do Egg Rice soon, I’ve got new wok so will be making more rice dishes 😀😀 thanks for the suggestion 🙌
@@TheBengaliCook hteat I guess it will easy to do if the garlic n chilli is to go by ha
@@garrycraik2515 yeah bud, oil, add some onion let it caramelise, pinch of salt, 1/4 tsp mix powder, cook for approx 10-20seconds don’t burn the spice , add egg, give it a good mix once egg is cooked add rices mix well then add some fresh coriander…you’ve just made egg rice. If you want to use add garlic etc then feel free to do so bud. Hope this helps 🙌
@@TheBengaliCook thanks but still consider to do a video on it for your subscribers m8 soon
@@garrycraik2515 will do bud. 🙌
Incredible
Thank you so much 🙌🙌
@@TheBengaliCook welcome dear 🙏
First time watching.♥️ Loving the colours❤
From this little 73 year old lady from Northern Ireland United Kingdom.♥️♥️♥️♥️
Also subscribed.♥️♥️♥️♥️♥️♥️♥️♥️
Welcome to the channel. Thank you so much and enjoy the recipes 🙌🙌🙌
I like curries and would like learn all curries sweet and sour and hot
Like koorma & masala & passanda
Do you have chance to teach me that
Thanks chef
Hi thanks so much, I do them one my channel already, here’s the Korma recipe and you can find other recipes on there to
ruclips.net/video/MM81QHM_ekE/видео.html
Thanks you and enjoy 🙌🙌
Where can i buy the colour?
Hi, thanks for asking, Amazon, local Asian shops, supermarkets, food colouring should have them. Hope this helps 🙌
@@TheBengaliCook thanks very much
Watching from Kuala Lumpur
Hey thanks for joining us from Beautiful Kuala Lumpur 👋
How do I make this rice please
Hi please follow the step by step video instructions and you will also find the ingredients listed in the description box. Thank you and enjoy 🙌
Please send me spice ingredients, looks amazing.
Hi thank you, the ingredients are listed on the description with the measurements you will need. Enjoy and thank you 🙏🏼 🙌
Or the much easier method, once the rice is cooked, put into separate bowls and add the colour, then mix it all together.
Btw the water doesn't evaporate, it soaks into the rice, which is what makes the rice expand. That's the whole point in boiling rice.
Thank you for sharing.
Nice one Babul looks amazing. If you're taking requests, can you please cook a Chicken Balti? I have looked thru ur previous videos & can't see it. Thanks in advance!
Appreciate that bro, can’t believe you nah bent done a Balti video yet, it is on my list as I’ve had a few requests for it so will be doing soon 🤤👋
Is there a healthier alternative to ghee please ?
Hey thanks for asking, you can use oil instead with little ghee or none. It will alter the taste as no ghee but you will still all the flavours from the whole spices and agree would eat more healthy. Thanks again and enjoy 😀
Oil I would imagine or just put less gee in 1tp at the least
Name of the ingredients please
Hey all listed on the description box. Thanks
👍👍👍
Cheers fella 👋
Been doing this for years, and it's never been one of my strong points...
Hi hopefully after following this video making pilau rice will be easy for you 🙌🙌
Great recipe but what is that noise in the back ground. Sounds like an iron lung pumping away 😂
no idea bud 🤣🤣 thanks and hope you enjoy the other recipes as well 🙌
No idea bud 🤣🤣🤣 thanks for enjoying the recipes 🙌
Crazy cray over use of the word 'Guys'. lt was almost every other word !
🤣🤣
Exactly. Sooooooo annoying.
Stop banging spoon on side of pan. It's so annoying.
Hahaha it’s all part of the BIR cooking experience but I get what you mean. Cooking at the restaurant banging the spoons on the side of pans becomes second nature. Thank you and hope you have a lovely new year. 🎉
I know who you are bable
Hey!
Can’t watch with the washing machine banging away, constant use of guys and banging on the side of the pan
That’s a shame however I hope the video has helped you gain knowledge on cooking Pilau rice. Thanks
Are you serious you forgot to add the garlic and ginger lol Is this a joke ?
Not a joke, Ginger and garlic were seriously upset that I forgot them! Jokes aside mate recipe the still came out 10/10, I think the lights camera action got the best of me when recording this video 🤣
Food colouring is poison. To your viewers. You do know that don't you?
Thanks
@TheBengaliCook please use natural dyes or natural vegetables. For example crushed beetroot powder (pure) for Red etc. Then the opposite applies its the Cure. Not the Poison. Ie. Actually good for your health rather than Bad. Good Luck
@@SamuraiSaiyan99 thank you again for sharing your knowledge 🙌
dude i cringed when you scraped the fork on the pan lol
🤣🤣 just watched the reply of it and I cringe at it as well 😂😂 but still gotta love the recipe tho. Thanks bud and hope you enjoy the recipe 🙌🙌