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.
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[@AlsKitchen]

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

[@pev3054]

Great stuff. Went down to my local ‘Indian’ food store today and finally picked myself up a aluminium pan. Made the tika rezala with paneer. Unreal!

[@jonpauljones5797]

Awesome as usual AL how many times can you reheat the rice

[@AlsKitchen]

@@jonpauljones5797 just the once. Per portion

[@jonpauljones5797]

Are you going to cook more curries without using base gravy

[@gradygavin9917]

i dont mean to be so offtopic but does someone know a trick to get back into an instagram account..? I was dumb forgot my password. I would appreciate any help you can give me.

[@michaelbates7025]

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!

[@AlsKitchen]

Chuffed for you mate. I know how it feels to finally get rice right

[@russbarker2727]

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.

[@PianomanMusic96]

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 KZbin for curries and I found that out the hard way! Once again another We Are Not Worthy to you Al and THANK YOU!

[@Alan1978M]

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 👌🏻

[@isyt1]

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! 👌

[@adamellistutorials]

How much rice to water should I use?

[@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.

[@kevincarpenter3428]

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

[@livestocknetwork320]

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...

[@craigdanvers6345]

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

[@elijahheyes9061]

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.

[@rosiemowatt269]

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

[@antonyarchibald4186]

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

[@AlsKitchen]

That's great to hear. Tell everyone lol

[@FBInc666]

Its white rice for me from now on, but I was extremely curious how to make this. Thanks

[@matthewbaker5593]

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 🤘

[@jasoncrook1]

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

[@M0r9h3us]

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

[@underbaked8689]

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!

[@theoellis8540]

I always thought they dyed all the colours separately in the restaurants but I guess not. Will try this now. Thanks again for another great vid

[@AlsKitchen]

My pleasure 😊

[@Markkilleen.]

Al's went and got some authentic Indian hair transplanted on, it's becoming an obsession now lol.

[@allinsonsherratt418]

Fascinating ❤ Thanks for sharing

[@chasbrown352]

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. 👍🏻

[@alexszlanina7548]

Nice one.. didn't know this. Been cooking rice differently. Anyway.. how about replacing the colouring w natural colours? Kasmiri/paprika for red.. tumeric for yellow and corriander leaves through p&m for the green. More work tho. Can mush it into a paste day before

[@shaunb813]

Great Al. What wasn't great, is when you said Alexa stop- mine heard and stopped the video playing on my TV haha.

[@GingerJohnny]

I've done rice your way twice this week n it's been spot one. Cheers 👍

[@davyg8864]

Ah todays a good day i actually mastered rice today lol a big thank you mate i have allways struggled with rice until i done this method. I have made my base gravy asswell, so its south indian garlic chilli chicken tonight. Smashin it pal ma favourite channel, its good to see your views going up you deserve it, please dont stop doing what your doing its simply class, your a legend

[@johncollins5987]

Thanks Al. I like a little ghee in mine. When do i add this please? Just after the mivrowave stage? Or before? Thanks

[@AlsKitchen]

After the microwave stage.

[@johncollins5987]

Thanks very much

[@trev1801]

Thanking you so much for sharing your skills with us , I did the rice last night it was fantastic, best rice I've ever made , plus your base 2 gravy along with chicken tikka mushroom Balti , my friend's were blown away .👌

[@aileenduffy5415]

First time every watching one of Al,s videos, it was absolutely amazing cannot wait to get started on my unduan cooking journey 😀

[@franks-kitchen]

Al.. I’m great at making rice. your way looks much easier, cheaper and with the same result. Top job buddy.

[@davidallen8817]

God bless you Al , hope you make a good recovery and keep us educated for a long time to come I will try this rice, it looks great thanks again buddy

[@andypainter1665]

Only recently discovered als channel ive just tried this and it works perfectly 👌, i have also just cooked the lamb gosht but haven't tried it yet I'm keeping it until tomorrow, I always think curry taste better the day after

[@purdz1875]

Love the rice thank you 🙏

[@angelinajarvis4776]

Hi AL can you use liqued colouring instead of powder TRS ??

[@AlsKitchen]

I find the liquid doesn't stain as well.

[@ijones879]

Just done your rice, worked a treat 👍🏼. Simple when you know how, keep up the good work.

[@janzalewski3677]

Hey Al, thank you so much for this recipe, at last perfect rice!

[@456graper]

Best rice I've ever cooked and to go with the chicken tikka madras, a meal to savour!! Chicken tikka raises it massively compared to just chicken fillet!!!! New to the channel and love it. Many more recipes to try!!!

[@JamesStow]

Top bloke. Thanks for the guide mate!

[@tonymorris1743]

Hi Al. Another great video. I’m new to your channel and BIR home cooking. I am taking delivery today of 7 pot spice tin, can you advise best spices to put in it please. Thanks.

[@jimwatkins3893]

Thanks Al the best rice I’ve made and so simple cheers

[@mangethegamer]

What about the 24h/overnight soak to dissolve heavy metals soak out heavy metals?

[@simonstroud2555]

Thanks - looks amazing - I usually use the "1 and a bit volume of water" then lowest heat 10 mins then leave the lid on with the heat off for 10 mins method, but will definitely be giving this a go. Just ordered the TRS powdered colourings - they don't seem to be that readily available but found an online supplier of all three colours. Coming tomorrow (rather expensive postage but hey ho) - hoping for good results!

[@mrsullivan1969]

Spot on Al. I usually use the absorption method .will have a bash at this tomorrow. Teamed up with chicken tikka starter and garlic chilli lamb.

[@jshaw4757]

What about spooning put 3 separate little portions off rice and colouring each...then letting everything cool then mix in just before use ..cheers

[@colintowndrow7953]

Nice coloured rice Al. Even better, is the West Ham coloured beanie you're wearing.

[@steveningham9555]

Nice one Al, looks great to me.. rest up after the surgery 😀. Cheers 🍻

[@alanmurdoch70]

That looks amazing Al. Thanks for sharing. Speedy recovery from your surgery...

[@stuartbrooking4325]

Brilliant. Thanks Al. I'm going to prepare mine tonight ready to go with your King Prawn Chilli Masala tomorrow

[@brianlutzak]

If you run cold water over the rice at the end to stop the cooking process does the rice become cold? Then reheat it instantly in the microwave to eat it the same day??? I'm confused

[@keithwhite2815]

So it's that easy. Going to try this.

[@user-fk8rb8ue5h]

Pasta method. Can't beat it.

[@Robkerrigan1]

Thank you Al! Perfect rice for a change. 👍🏻

[@gr-cv4mm]

i know people say they make authentic tasting curry, has anyone tried these recipies?. love your videos by the way

[@mandygravil3986]

Another fabulous demonstration and tips!!

[@dakdak7609]

Interesting. What about timings for Wholegrain Rice? Starting to see this on the menu in a few local places.

[@paultrappett3487]

Boil for about 2 hours! Just kidding. But it does take much longer.

[@anatolipolyakov753]

Absolutely brilliant mate. Much love from Seattle!

[@peterharrison7072]

Al when would you freeze it, I want to do a few batches ready for when family comes.

[@tonyangel58]

Thankyou Al Brill

[@TheSideboom]

Al's Kitchen, First time i have seen this video i must have missed this one , Anyway i bought the Veetee 2kg sack and followed your procedure to your tutorial and it worked matey, Total perfection as I'm useless at cooking basmati rice, Mine normally ends up like porridge, So thanks again take care speak soon Jim Boylan.

[@AlsKitchen]

Your rice will now be king!!

[@stevebee5840]

Great tips Al…..thanks

[@jt6945]

Hi al, Just tried this for first time.. I followed your video to the letter, all went perfect upto... After cooking the rice for 4.30mins i drained the boiling water and rice was perfect, not 2 grains stuck together Then i put cold water in, moved rice round a bit with my hand like you do, then i just let the cold water overflow for 2 or 3 mins til the water cleared.. When i drained the cold water and tipped rice into the dish its a bit stodgy now... Did i rinse it with cold water too long? Im using morrisons basmati rice, but am getting the Veetee brand for next time Thx in advance

[@timhayes629]

Hi Al I keep trying with Tilda basmati but doesnt seem to come out very good a a bit bitty Ive tried drop method chinese method assuming this Veetee is better especially for a biriani.Hope youre well

[@mackerelbasher]

Thanks Al. Another great video mate

[@lauraford45]

Just found this channel amazing video will subscribe 👍

[@jenniferstrachan7084]

Thank you for sharing

[@zippy0n942]

This is amazing but don’t they fry it in ghee just before they serve it to the customer? Many thanks Al great work

[@AlsKitchen]

Yeah they do in restaurants when you order pilau rice. This is a basic how to cook rice video. Thanks

[@zippy0n942]

@@AlsKitchen excellent! Video is definitely a huge time saver

[@loolfactorie]

I believe the term is "diverse rice".

[@basingstokedave4292]

now that looks so good tel me what pans are you using please

[@philstephenson5855]

Looks amazing, can't wait to try it!

[@ringsafe1]

Great tips, cheers Al.

[@gallivant6004]

Great stuff. Learned a fair bit from you. Thanks

[@AlsKitchen]

Awesome, thank you!

[@patrickcassidy3869]

Great Al !love the coloured rice !! 👍🏻👍🏻

[@GeorgeWilliams-uq1bd]

Thanks Al, you made my alexa start a 4 minute timer...

[@rockonbaz]

Is it ok to freeze the rice to use later?

[@PEGGLORE]

You set off my Alexa timer. Three times, cuz I had to check if it was your Alexa or mine which spoke back. I think it was mine.

[@tukrt]

Loving the edge look 😁

[@davidanderson8278]

Did you soak the rice cold water? Great Job looked lovely

[@321NERRAD]

Where do get those sauce pans from with the spout on either side

[@richtea3302]

1 part rice,2 parts water that is all you need. Would have liked to have seen the rice flavoured with Cassia, cloves, garlic, ginger, cardamom before the colouring. I treat my Pilau rice as an integral part of the meal, this is why I go the extra mile. I use old takeaway containers and portion the rice out to freeze down. Al your rice method is great for the budding cook and simplifies the method. If I colour the rice I do 3 separate bowls of colours and leave to stand. I find it has less "bleeding". Most of the time though I just use saffron strands and the liquid I steeped it in. Laila and Tilda are also great brands of basmati.Great upload Al,hope you make a full recovery.

[@AlsKitchen]

I use to do the absorption method until I read up how rice contains natural arsenic (poison). The absorption method keeps the concentration in tact and over a period of time especially if you way lots of rice as I do is really not healthy. I use ample soaking and plenty of water to flush all impurities now. The rice tastes cleaner. I decided not to use any spices because then it becomes a recipe. People can add if they like. Thanks for watching and your comment 👍🏻

[@robertwem3743]

Brilliant! One question - I know it's important to cool the rice down quickly (which the "stopping cooking" with the cold water will do. When you have then coloured, left for 24 hours in fridge and microwaved is it safe to freeze any left over to make biryani etc..?

[@ECCENTRICERIC69]

It is definitely safe to freeze rice.

[@debbiestevenspaperpastimes1863]

Where do you get your food colouring from? 😊

[@kevinbrown-hy3yt]

Hi, after boiling the rice and stopping the cooking process do you allow the rice to dry before adding the colouring

[@AlsKitchen]

Drain well and then colour

[@brianmclaughlin1008]

Al's kitchen wats this rice like need to try it

[@spongey76]

thanks mate make that soon always buy cheaper brand but not anymore ,hope your well mate btw loving my aluminum pan cheers mate ,spoke to my gas engineer yesterday he says the philips draught machine is the bollocks

[@bluestaffy5101]

Al that’s genius pal definitely going to give this a go ! and get well soon 👍🍺🍺

[@livestocknetwork320]

Even I can bugger it up now and again...

[@MrTimmmers]

I prefer spices to paining rice a day before. Funny video.

[@schhemz798]

Love this!!

[@kevowski]

Looks amazing Al 👍🏻 Might just have to stop buying ready cooked pilau rice from Aldi 😉 Hope all is good with you! Cheers mate! Kev

[@sportsportsport]

Love it Al. Will give this a go. 🤙🏻🤙🏻

[@wokeupandsmellthecoffee214]

Another great presentation Al. Where do you buy your TRS food colours from ? YNWA

[@truthhurtz2793]

That's awesome !!! Thanks Al !!

[@josephharley4258]

Legend love it 👍

[@angelinajarvis4776]

Hi al thanks .. where can i find the TRS powders please as im going to try this recipe tomorrow ???

[@OhForFucksSake-xp3hf]

Been doing it wrong all this time!!!! Thanks Al👍🙌

[@AlsKitchen]

No problem 👍

[@lilylui1]

So you only cook the rice for 4.5 mins? Does this apply to all rice?

[@ChopChopRecipes]

Hi buddy,..Wow, absolutely delicious noodles😋, thanks for sharing! 👌Definitely will tryout your awesome recipes!🥰😍👍@!!sukria

[@stevioAda]

Two to one ,add two units of rice to pan, put splash of oil coat rice turnheat full. Meanwhile boil one unit of water add to hot rice,turn down to lowest setting cover for twelve minutes . Your welcome