Tomato Pilau

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

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 75% of the weight; stir in along with wet masala or tomato purée rather than frying in hot oil, as the fine powder burns instantly.

Use 50% of the weight for tempering in hot oil. Lacks the floral, sweet citrus flavour of coriander, introducing warm, pungent earthiness instead.

Use 50% of the weight in tempering; provides pleasant aromatic sweetness, though noticeably aniseedy rather than citrusy.

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 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Use equal weight or 1 g lightly crushed aniseed per whole star anise star. Delivers the same sweet liquorice profile, though slightly less woody.

Use equal weight, bruised in a mortar. Lends a gentler, sweeter liquorice note to gravies and biryanis.

Use 75% of the weight. Fry in hot oil or ghee; has a sharper, more pronounced liquorice flavour, so use a lighter hand.

Use 60% of the weight. Stir into the sauce with ground masalas; provides identical sweet aniseed flavour without whole seed crunch.

Use one point (single carpel) per 1 g of fennel seeds. Simmer in gravies and remove before serving; gives a deeper, woodier liquorice aroma.

Use 2–3 leaves for 1 lemongrass stalk; bruise and simmer whole, then remove before serving. It gives citrus aroma but not the grassy body.

Use 1 tsp zest for 1 stalk; add near the end for aroma, as it lacks lemongrass's savoury depth.

Use 10 g ginger plus 1 tsp lime zest for 1 stalk; grate and simmer, but expect a warmer, less citrusy result.

Use 1 tsp zest for about 3 leaves; add near the end and avoid the white pith. It gives citrus lift, not the same floral perfume.

Use 1 tsp zest for about 3 leaves; add near the end. Slightly sharper than lime but works in curries.

Use the same number of leaves; fry in oil at the start. Different aroma but works well in Indian tempering.

Mix 65 g onion paste with 35 g tomato purée for every 100 g masala; cook down until thick and add a pinch of garam masala.

Use 60 g fried onion paste with 40 g tomato purée per 100 g; gives a richer, sweeter base, so reduce added sugar.

Use 65 g boiled onion paste with 35 g tomato purée per 100 g; milder and wetter, so fry until the oil separates.

Use 200% to 250% of the weight. Finely grate or blend fresh tomatoes, then cook them down until the moisture evaporates and the oil separates.