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 on glowing charcoal or any other fire producing mild heat. When no juice is left the polao is ready for the table.

Required:—Rice 1 seer, tender meat 1 seer, ghee 1 powa, curd 1 powa, lemon 1 in number, ginger 2 tolas coriander, seeds 2 tolas, pepper tola, saffron  tola, salt 4 tolas, cinnamon  tola, cardamom  tola, cloves  tola, cassia leaves 2 tolas, black cumin seeds  tola, water 4 seers.

Method:—Boil the meat as before in water and then brown them in 1 chhatak of ghee after separating them from the water. This water in which the meat, has been boiled is called akhni water. Make a paste of the juice of the lemon, ginger, coriander seeds, pepper, saffron, and salt. Then heat some ghee in a cooking pot and make in order the layers of cassia leaves and black cumin seeds, meat, pasted spices, rice, and again those of cassia leaves, meat, spices and rice. Add the akhni water on the topmost layer, cover the pot with its lid, and cook on charcoal fire or any other fire producing gentle heat. When the rice are half boiled add the whole of the curd and the rest of the ghee with cinnamon, cardamoms and cloves, all entire, fried in it. Stir the mass thoroughly, close the lid and allow it to simmer oh charcoal fire. You may put some pieces of glowing charcoal on the lid so that heating is uniform. Takes down from the oven when the mass is properly boiled and when no juice is left.