Indian Restaurant Style | Simple Tips | Secret method

You would think boiling some rice would be simple. Not so as many will attest to. Follow Al as he show you his fool proof method, the 30, 5, STOP system, to create that restaurant supper fluffy basmati rice.

******Follow Me******
NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)

#curry #bir #Al's Kitchen #rice #cookrice

[AlsKitchen]

Hope you really enjoy the video peeps and can take some tips from it. Please subscribe if you're new. Cheers Al

[michaelbates]

Now then Al, as a fully qualified chef, I have always used the absortion method when cooking savory rice. Which to be fair has always worked for me. However, I had a go at this method following your video. I'm amazed how easy and brilliant it turned out to be.so it will be this method here on in !

[GarryMills]

wow! i did this recipe (without the colours) for the first time this evening! it WORKS! rinse and soak your rice, get a pan of boiling water bubbling away and cook (my electric hob is a bit rubbish for maintaining heat so I had it going for about 6 minutes). took it off the off heat and would you believe it? restaurant quality cooked basmati rice!!!? I have never been able to do this before!! AMAZING!

[PianomanMusic]

My mrs and I have just done this rice recipie and it came out perfect. We teamed it up AGAIN with Al's Madras curry and when I tasted it I said to my wife YOU COULD SELL THAT! Hands down no one touches Al on Youtube for curries and I found that out the hard way! Once again another We Are Not Worthy to you Al and THANK YOU!

[russbarker]

Hi Al, Russ from NZ again here. I use a recipe from the Curry Club's Pat Chapman from some 30 years ago. 3 cups Basmati rice rinsed 5 times. I flavour the rice with 4 bay leaves, 6 cloves, 4 green Cardamoms, 1 tsp salt, 2" cinnamon, 1oz butter, and 1 pint water. Put the whole lot in an oven suitable pan and bring to a slow boil. Once the water is no longer visible, (keep an eye on it) put on lid and place in oven for 20 mins at 240C. Same sort of principle as yours for colouring, except I just use red and yellow (turmeric) food colouring to get white, red, yellow, and orange colouring.

[AlanM]

I still use your original method of boiling until ready then draining in a colander, pouring a kettle of boiling water over the rice, turning out onto a tray then stirring with a fork.It’s never failed me 👌🏻

[isyt]

Brilliant video.
My local Indian does the most perfectly separated non-stodgy rice and I’ve wondered for ages how they do it. The 5 minute cook the previous day seems to be the trick

[Red_Snappa]

This is the method I use now - 100% bang-on all the time! Only difference is, I make big batches, so I mix the colours when the rice has chilled for a few hours and don't heat it up. This way, I can freeze it into single-portion tubs, and so am only heating it back up the once! 👌

[wareidav]

I have been using the absorption method all these years where that is going to have to be tried and used forever more I think... Thank you.

[livestocknetwork]

What a coincidence! I was all set to come on here and recommend Veetee (long grain) basmati rice. Another good one is the aged basmati rice from Lidl which is good quality and half the price of Tilda. The preferred pilau rice would be made with saffron, but nobody these days can afford it...

[matthewbaker]

At last someone who cooks rice properly, !! I have cooked my rice this way for at least a decade!!!! Perfect rice every single time.

Love your videos, keep up the delicious good work 🤘

[kevincarpenter]

You are making Indian cooking so much easier and accessible. Great videos.

[craigdanvers]

Thank you so much Al, never had homemade white rice so good, not even close - amazing life hack cheers

[rosiemowatt]

I could never get my rice right until tonight. I followed you step by step and for the first time ever I had PERFECTION :-) Thank you so much

[antonyarchibald]

I’ve just made this, First time my rice is edible not gluey stoggey it’s a miracle well done chef 🤩🤩🤩

[Mrhus]

Tried this today for the first time with PERFECT results! Many thanks, Al's Kitchen. Subscribed, liked and shared. :)

[elijahheyes]

I usually half fill my sink with warm water, put my rice in a sieve, swirl it round, drain and repeat and the rice is clean...Then put it in a pyrex bowl, soak for 30 mins, then drain and transfer into a pan, add boiling water from the kettle, 4.5 mins is spot on Al. Pour into the sieve over the sink and it's perfect... Wish I'd have known about that brand of rice Al...Iv'e just bought 10kg's of Kohinoor extra fine.... Another tip you might want to share with your viewers is save the oil from cooking pakora and onion barges, strain it and put it in kilner bottles and use to start your curry off...The seasoned oil adds more depth of flavour like you get in a BIR.

[underbaked]

Another footproof way of cooking rice! And very few of them work if any. So I tried it, and hells teeth man, it damn well worked! This really is the only way to create the best basmati coloured rice. Al you are a marvel, this is even better than I can cook in my rice cooker! And the white rice stays pure white and the colours stay true to their respective colours. Just one thing Al I do want want those fantastic flavours of the restaurant pilau rice so how about the recipe using this methodology for the cooking? Many thanks Al you have cracked it on this one!

[chasbrown]

I’ve just finished my bag of veetee rice and it was definitely the nicest rice we’ve had. I’ll be trying this cooking method. 👍🏻

[jasoncrook]

Only ever coked rice with the 2 to 1 absorption method, will definitely give this a go thanks for the tip bud 🤘🏻😎🤘🏻