Page:Indian Cookery and Confectionery.djvu/39

 In the meantime boil fully about 16 eggs, cut into halves, smear them with the rest of the turmeric and 1 tola of salt, both powdered, and brown them in ghee, A small quantity of powdered peppers may also be smeared on the boiled eggs. Peel the potatoes, cut into thick circular disks and brown them also in a similar way. Brown also the pistachios, almonds and raisins, peeled and cut into pieces where necessary.

Dissolve the saffron in one tablespoonful of milk and mix it thoroughly with the rice, washed and dried, with powa of pure cow's ghee and the rest of the salt, till the rice are coloured. Fry this rice with ghee for about 6 or 7 minutes.

Now heat the rest of the ghee in a boiler and take half of it out. Then make the layers of the following in order on the ghee in the boiler: cassia leaves; rice; pistachios, almonds, raisins and the rest of the cloves and cardamoms, all of them mixed together; eggs; potatoes; and then again another series of layers in the same order. Sprinkle the heated ghee which was taken out of the boiler on the uppermost layer. Then add the spiced water and see whether it stands at least 2 inches above the uppermost layer. If it does not, add sufficient water again. Cover up the boiler and boil on mild heat. When the water almost dries up, add the contents of 3 or 4 fresh eggs and stir. Heat the mass for a few minutes more and take down.