Page:Indian Cookery and Confectionery.djvu/40



Required:—Rice seer, ghee 1 powa, onions  powa, a few cassia leaves, cloves, and cardamoms, cinnamon  tola, salt 2 tolas, fowl 1 in number, water 1 seer, turmeric  tola.

Method:— Wash the rice thoroughly and keep them moist with a small quantity of water. Cut the onions in pieces and fry them in ghee and take out. Then take about ½ powa of ghee in the same pan and when it is hot, roast the fowl, cleaned and washed and smeared with, a paste of the turmeric, a few raw onions and half the salt, in it for 7 or 8 minutes till all the water comings out of the fowl dries up. Take the fowl out of the pan. Now take the rest of the ghee in the pan and add the cassia leaves, cloves, cardamoms and cinnamons, all entire in it. When the smell of the spices comes out, pour the moist rice in it and stir for about 5 minutes. Then add the roasted fowl and the fried onions, stir them for 2 or 3 minutes, and after that pour water with the rest of the salt in the pan. Lower the temperature of the fire when the mass begins to boil and allow it to simmer for quite a long time. Take down when the water dries up, and the fowl and the rice are non-sticky. Add a little of hot water if water runs short at any time.

Required:—Rice seer, minced meat  seer, ghee  seer, onions 1 powa, almonds  powa, raisins  powa, salt 4 tolas, curd  powa, ginger  chhatak, coriander seeds