Simple Pulao

Use the same weight. It is more aromatic and holds its shape better; break up any clumps gently.

Use the same weight. It is plainer and may be softer; drain well and warm through without over-stirring.

Use the same weight. It is wetter and softer, so drain thoroughly and adjust any added liquid.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Use 100% of the weight. Soak in boiling water and slip off skins before frying or grinding; gives a lighter, slightly less sweet richness to curries.

Use 60% of the weight for gravies. Soak in warm water and grind into a fine paste to thicken royal kormas without adding heavy oiliness.

Use 100% of the weight. Roast, skin, and grind; creates a thicker, earthier texture typical of Maharashtrian and western Indian curries.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Use 1:1 by weight; cook straight from fresh or frozen with identical timing and sweetness.

Use 60% of the weight in dry dal; boil until tender yet firm before stirring in, lending a nuttier texture rather than sweet pop.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.