PeterHenry Posted 5 hours ago Report Share Posted 5 hours ago Last nights (not particularly quick) super Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted 4 hours ago Report Share Posted 4 hours ago It looks very nice, but there's a small fortune worth of saffron in the rice! Is the other rice addition cassia bark? Quote Link to comment Share on other sites More sharing options...
JKD Posted 4 hours ago Report Share Posted 4 hours ago Now that looks extremely nice, I could tuck into that 😋 Quote Link to comment Share on other sites More sharing options...
PeterHenry Posted 4 hours ago Author Report Share Posted 4 hours ago (edited) 17 minutes ago, JohnfromUK said: It looks very nice, but there's a small fortune worth of saffron in the rice! Is the other rice addition cassia bark? 'A good pinch' of saffron - but I do like saffron.... The recipe for the rice is - x4 table spoons of ghee, x3 cloves, x3 cardamon pods, x3 cinnamon sticks - all lightly fried in the ghee for a few minutes. Then add x2 cups of washed basmati rice, as well as a 'good pinch' of saffron, salt to taste, and a tin of coconut milk mixed with water to make it up to x4 cups - then cook the rice as you normally would (which in an AGA is bring it to the boil, and then put it in the simmering oven for 15 minutes with a lid on) 10 minutes ago, JKD said: Now that looks extremely nice, I could tuck into that 😋 Thank you - very kind Edited 4 hours ago by PeterHenry Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted 3 hours ago Report Share Posted 3 hours ago 47 minutes ago, PeterHenry said: The recipe for the rice is - x4 table spoons of ghee, x3 cloves, x3 cardamon pods, x3 cinnamon sticks OK, having now looked up - cassia and cinnamon are related (I think cassia is a subset of cinnamon). It was just that the recipes I use seem to usually call for cassia in rice. Quote Link to comment Share on other sites More sharing options...
ditchman Posted 3 hours ago Report Share Posted 3 hours ago Woooowwwww.......now that looks really nice and authentic... im doing curried meatballs for sunday with fresh herbs and ginger.... Quote Link to comment Share on other sites More sharing options...
Scully Posted 3 hours ago Report Share Posted 3 hours ago Looks good enough to eat! 😋👍 Quote Link to comment Share on other sites More sharing options...
JKD Posted 2 hours ago Report Share Posted 2 hours ago 1 hour ago, PeterHenry said: Thank you - very kind I'm always honest with my replies 👍😀 Quote Link to comment Share on other sites More sharing options...
PeterHenry Posted 1 hour ago Author Report Share Posted 1 hour ago 1 hour ago, ditchman said: Woooowwwww.......now that looks really nice and authentic... im doing curried meatballs for sunday with fresh herbs and ginger.... Thanks - curried meatballs are delicious. These are some wood pigeon meatballs / Kofta I made before Christmas 2 hours ago, JohnfromUK said: OK, having now looked up - cassia and cinnamon are related (I think cassia is a subset of cinnamon). It was just that the recipes I use seem to usually call for cassia in rice. 👍 1 hour ago, Scully said: Looks good enough to eat! 😋👍 👍 1 hour ago, JKD said: I'm always honest with my replies 👍😀 👍 Quote Link to comment Share on other sites More sharing options...
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