Page:Indian Cookery and Confectionery.djvu/30



Wash thoroughly any quantity of Peshwari or Dadkhani rice and dry them in the sun. Then fry the rice slightly with the necessary quantity of ghee in a pan and add the fried rice in a sufficient quantity of boiling water. When the rice are well boiled and at the same time tough enough, decant off the extra water. Again heat a sufficient quantity of ghee in a pan and fry in it a little pasted turmeric and some cassia leaves, cloves, small cardamoms, cinnamons, pistachios, almonds and raisins, all entire. Pistachios and almonds should be peeled, and cut into pieces if desired, after moistening them in water for some time. Then pour down the boiled rice over it, add salt and stir the mass for a few minutes. Then take it down, from the oven. Ghee bhat is now ready.

Required:—Meat 1 seer, rice 1 seer, pine-apple peeled, and cut into medium pieces 1 seer, lemon juice powa, or more if desired, sugar  seer, ginger 3 tolas, coriander seeds 1 tolas, black cumin seeds 1 tola, cloves  tola, cinnamon  tola, cardamom  tola, saffron  tola, salt 4 tolas, ghee  seer, and water 4 seers.

Method:—Make a saturated solution of the sugar and boil the pieces of pine-apple in it with the lemon-juice