Moghul-scented basmati pilaf (Pullao chawal) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni
- whole cloves
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cinnamon sticks
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Accompaniments: Braised cod in aromatic Moghul sauce (Shahi machi patiala); Moghul shrimp in fragrant tomato sauce (Masala Jheenga); Yogurt chicken (Dahi murghi); Moghul Cornish hen in apricot glaze (Murgh khoobani); Duck braised in curried vegetable-lentil puree (Batakh dal); Fragrant beef with peas 1 (Keema matar 1); Fragrant beef with peas 2 (Keema matar 2); Moghul lamb in creamed spinach sauce (Saag gosht); Garlic-braised eggplant, chick-peas, and tomato casserole (Khatti bhaji); Braised okra with spices and tomatoes (Bhindi patiala); Sweet and sour stewed okra, mountain-style (Pahadi bhindi); Indian paneer cheese and sweet peppers in fragrant spinach sauce (Saag paneer); Tomatoes and greens in fragrant buttermilk sauce (Tamatar ki kadhi); Garlic-fried okra with tamarind (Vendakai vadakal); Zucchini braised in tomato cumin sauce (Lauki bhaji); Bombay sweetish-sour garlic lentils (Marathi dal); New Delhi fragrant creamy mung beans (Moong dal 2)
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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