Steamed or boiled rice from Spice Kitchen - From the Ganges to Goa: Fresh Indian Cuisine to Make at Home (page 15) by Ragini Dey
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basmati rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Green bean thoran; Pumpkin with panch phoron; Vegetable chakka; Egg and potato curry; Bengal tomato fish jhal; Fish yoghurt curry 'Doi maach' ; Twice-cooked fish jhalferazie; Prawn raita; Prawns with vegetables and panch phoron; Coconut and coriander fish baked in banana leaves; Baked mustard fish; Prawn masala; Scampi Kerala curry; Crab Malabar; Prawn malai curry; Prawns with zucchini; Chicken masala; Chicken moilee; Duck mappas; Lamb kata masala; Apricot lamb curry; Dal mein gosht; Bhuna gosht; Meat Kolhapuri; Pork belly and ribs with curry leaves, coconut and tomato; Pork vindaloo; Kolkata pork sausages; Rajma dal; Masoor dal tarkewali; Sambar dal
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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