Required

Tender meat 1 1/2 seers, rice 1 seer, ghee 1/2 seer, curd 1 powa, lemon-juice 1/2 chhatak, ginger 1/2 powa, raisins i chhatak, pistachios 1/2 chhatak, almonds 1/2 powa, pepper 2 tolas, cumin seeds 1/2 tola, cassia leaves 16 in number, red peppers a few, if desired, salt i chhatak, onions 1 powa, garlic a few pieces, if desired, cardamoms 10 or 12 in number, coriander seeds 1 tola.

Method

Peel and cut the almonds and pistachios in pieces after keeping them under water for about half an hour. Cut the onions also in pieces.

Make a paste of the gingers and bind it with coriander seeds, and garlics if desired, in a clean piece of cloth. Boil this bundle of spices, and meat with half the salt in about 41/2 seers of water till the water is halved. Take the boiled meat out of the juice and mix them with powdered peppers and powdered cumin seeds.

Now take about 1 1/2 powa of ghee in a pan and put the cassia leaves and the seeds of the cardamoms in it and heat. A few red peppers broken in two may be added, if desired. After about 4 or 5 minutes' put the; pieces of onions, almonds and pistachios, and fry them in the ghee. When the onions are half fried add the raisins. When the onions are fully fried add the boiled" meat and stir continually. When the meat begin to stick to the sides of the pan add the curd and stir till the meat are red. It takes about 15 minutes to make the meat red. Water may be added little by little if necessary. When the meat are red add the rice, washed and dried, and stir for about 2 minutes. Then pour the akhni water in the pan with lemon-juice and the rest of the salt. When the mass is boiled and the juice is dried up pour the rest of the ghee after heating it. Stir, the contents for 2 or 3 minutes and take down the pan.