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 Now roast the fowl in ɪ chhatak of ghee. When the water coming out of the fowl dries up, roast it by constantly sprinkling the curd with spices mixed in it till the fowl is fully boiled. Take down after adding some powdered garam-masalla. Make a paste of the fried minced meat and half the fried onions, and mix it with salt, some powdered garam-masalla, the rest of the powdered peppers and the white of the eggs Make 8 or 10 round thick balls of this mass and fry them in ghee. Also make 2 big omelettes with the yolks of the eggs after mixing them with thin slices of ginger, raw onions, some powdered peppers and salt.

Cut the omelettes in long stripes. Take about powa of ghee in a pan and heat with some entire garam-masalla. Add rice when the smell evolves and stir till the rice become white and begin to burst. Then add the akhni water. Take down after about 25 minutes when the water dries up and the rice are boiled. Now arrange the layers of, in a boiler as follows: cassia leaves, fried onions with the ghee, rice, fried almonds and raisins, rice, roasted fowl with its juice, rice, fried balls of meat, rice, pieces of omelettes, and rice. Shut the mouth of the boiler and heat very slowly for about three quarters of an hour. Then it is ready for the dish.

Required:—Meat 1 seer, wheat 1 seer, ghee 2 powa, curd powa, almonds  powa, raisins  powa, pistachios 1 chhatak, pepper 2 tolas, ginger 1 tola, coriander seeds