Great video I'll try this method, is no salt needed for plain rice? Would love to see how you make restaurant style pilau rice.

Hi, thanks for the video 👍 Is this the way you cook rice at the restaurant?

hey abdul, greetings from liverpool , appreciate the video, how well do you wash your rice beforehand ?, or does that depend on the brand etc, what do you look for in a raw rice, always use basmati or can the same be applied to say jasmine rice and bog standard plain long grain rice we get here in the uk ?

@LiveKalam

4 жыл бұрын

Hi Michael, Thanks for your question. We usually wash the rice a few times, at least 3 times. We always get mega basmati rice, it’s fluffiest. This process works with Jasmine rice and other simple rice. Thanks again. Love your support, we have a gravy recipe coming soon and how to create Chicken curry with in.

It would be great to have a video with him talking about how Indian restaurant cooking has changed in the 40 years he’s been cooking. Now we have a single base gravy, with all dishes being a similar colour and maybe not so much variation in flavours, but I remember ordering Indian takeaway in the 1980s and it was a very different experience. Different dishes with wildly differing colours and flavours - they must’ve been using different gravies for each type of curry back then? In the 1980s a Ceylon was bright yellow and with a taste nothing like a madras or vindaloo. If chef Abdul has any recipes for 1970s/1980s style base gravies, that would be some very valuable culinary history to be documented on KZread 👍👍

@Adam-kq2gf

4 жыл бұрын

That's very good point, I know what you mean. It's a shame we have lost those variations in flavours and nower days modern curry's do taste very similar to each other. I believe it is because some restaurants have got greedy and lazy plus it doesn't help that we all live in a quick turnaround society where everything has to be done in 5 mins thus sacrificing quality, or maybe some of the good chefs have returned to India? But having said that if you want a decent curry you can do it, you may just have to travel and pay a bit more.

@PVflying

4 жыл бұрын

Adam Bostock I personally believe it’s because “back in the day”, first generation immigrant labour would work for not much more than board and lodging plus pocket money, so the labour-intensive different gravies (tomato, white, nut, etc) would get cooked even if they took a team all day. These days immigration changes, minimum wage and social changes mean workers need to be paid at a decent level, so the restauranteurs go with a single base sauce which is mainly boiled, so once it’s on the hob there’s not so much work and the chefs are onto the various other precooks like meat, veggies, etc. Overall fewer staff are needed. It’s only a theory, but chef Abdul Salam, who has been running a restaurant since the 1980s might be able to tell us how things really used to be. It would make for an interesting video I think.

@Adam-kq2gf

4 жыл бұрын

@@PVflying That's really interesting, I never knew about that, wish I could get into a time machine and go back to those "back in the day" days especially now lol. Hopefully he will answer your message and enlighten the both of us.

Hi Abdul, what do you think of using a method where you only use enough water so it is all absorbed during cooking?

I'm guessing that you would then cool it down and refrigerate it for service later in the restaurant? Do you just microwave each portion as it is required or do you fry it to get it hot?

Hello Cheff I Kalam did you use salted water to cook rice?

👍

I think best rice is made by Persian's try Anjoman rice and cook it the Persian way you will see the difference

Angrej chale gaye aur aap Jaison Ko chhod gay

Chacha chacha angreji nahin bolate to behtar tha sabko samajh mein aana chahie na had karte ho yaar

You call that easy? Just get a packet of Tilda rice and follow the instructions on the back of the packet..

@wahidreza4290

9 ай бұрын

😂😂