Page:Indian Cookery and Confectionery.djvu/33

 Method:—Wash the rice in water and dry them up, Then keep the rice in the milk for about 1 hours till they absorb the milk to the maximum. Then tie the swelled rice loosely in a piece of clean cloth and allow the excess milk to drip off. When the dripping ceases spread them in air to dry up the moisture on the surface of the rice. Then smear the rice with ginger-Juice, saffron, the seeds of the 8 big cardamoms. A little water may be necessary.

In the meantime boil the meat in about 4 seers of water till the latter reduces to less than half. Then separate them from the water and brown them in powa of ghee after mixing them with maces, coriander seeds, white peppers, cubebs, and peppers with cumin seeds, all powdered or pasted.

Now boil 1 powa of ghee in a deep pan and take it down from the oven. Then make in it a layer of cassia leaves, then one of meat, then one of rice, and lastly one of raisins, almonds and pistachios, washed, peeled and cut in pieces. Then make another series of the layers in the same order as before, and on the uppermost layer add the water in which meat was boiled and the milk along with salt. Now allow the mass to simmer under closed cover on very slow heat. When the rice have been boiled add the condensed milk, curd, sugar and the rest of the ghee with fragmented cinnamon, cardamom and cloves, all entire, fried in it. Then stir the whole mass vigorously to blend the ingredients. Allow the mass to simmer again under cover for a few minutes