This section is from the book "Indian Cookery And Confectionery", by I. R. Dey. Also available from Amazon: Indian Cookery And Confectionery.
Fine rice I seer, pure cow-milk 1 1/2 seers, ghee 3/4 seer, meat 1 seer, cloves 1/2 anna, cinnamon 1 anna, cardamon 1 tola, cardamom, big quality, 8 in number, Mace 1 1/4 tola, coriander 1/2 chhatak, cassia leaves 1 tola, white pepper 1/2 tola, cubebs tola, pepper with cumin seeds 1/2 tola, raisins 1 1/2 chhatak, pistachios I chhatak, almonds 1/2 powa, sugar I chhatak, curd 1/2 powa, milk condensed 1/2 powa, salt 1 chhatak, saffron 1/4 tola, water 4 1/2 seers, ginger 1/2 powa.
Wash the rice in water and dry them up, "Then keep the rice in the milk for about 1 1/2 hours till they absorb the milk to the maximum. Then tie the swelled rice loosely in a piece of clean cloth and allow the excess milk to drip off. When the dripping ceases spread them in air to dry up the moisture on the surface of the rice. Then smear the rice with ginger-Juice, saffron, the seeds of the 8 big cardamoms. A little water may be necessary.
In the meantime boil the meat in about 4 1/2 seers of -water till the latter reduces to less than half. Then separate them from the water and brown them in 1/2 powa of ghee after mixing them with maces, coriander seeds, white peppers, cubebs, and peppers with cumin seeds, all powdered or pasted.
Now boil 1 1/2 powa of ghee in a deep pan and take it down from the oven. Then make in it a layer of cassia leaves, then one of meat, then one of rice, and lastly one of raisins, almonds and pistachios, washed, peeled -and cut in pieces. Then make another series of the layers in the same order as before, and on the uppermost layer add the water in which meat was boiled and the milk along with salt. Now allow the mass to simmer under closed cover on very slow heat. When the rice have been boiled add the condensed milk, curd, sugar and the rest of the ghee with fragmented cinnamon, card-amom and cloves, all entire, fried in it. Then stir the whole mass vigorously to blend the ingredients. Allow the mass to simmer again under cover for a few minutes on glowing charcoal or any other fire producing mild heat. When no juice is left the polao is ready for the table.
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 1/4 tola, saffron 1/4 tola salt 4 tolas, cinnamon 1/4 tola, cardamom 1/4 tola, cloves tola, cassia leaves 2 tolas, black cumin seeds 1/2 tola, water~ 4 1/2 seers.
Boil the meat as before in water and then brown them in I 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 akhri 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 cinna-. mon, 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:-chsrcoal 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.