Rice 1/2 seer, minced meat 1/2 seer, ghee 1/2 seer, onions 1 1/2 powa, almonds 1/2 powa, raisins 1/2 powa, salt 4 tolas, curd 1/2 powa, ginger 1/2 chhatak, coriander seeds 1 tola, cloves 1/8 tola, cardamoms 1/8 tola, cinnamon 1/4 tola, pepper 1/2 tola, saffron 1/8 tola, garlic 1 in number, lemon 1 in number, a few cassia leaves, 1 tablespoonful of rose-water, eggs 5 or 6 in number, fowl 1 in number.
Make a paste of a few pieces of raw onions, a few pieces of garlic, half the ginger, all the coriander seeds and a few cloves. Boil this paste with some salt, half the saffron and half the cassia leaves in about 3 seers of water till it is halved. Strain the akhni water out and keep it covered.
Make a paste of a few cloves, cardamoms, almonds and mix it with the curd, the juice of the lemon and the rose-water with the rest of saffron dissolved in it.
Cut the onions into pieces and fry them, excepting only some pieces, in about 1/2 powa of ghee and keep them with the ghee in another pot. Again take about 1/2 powa of ghee and fry in it the raisins and almonds, peeled and cut into pieces and take them out of the ghee. Now fry the minced meat in the same ghee. Fry for 2 or 3 minutes more after the water coming out of the meat dries up.
Make a paste of 1/4 of the meat, some fried onions, 4 or 5 cloves, 2 or 3 cardamoms, a piece of cinnamon, a pinch of salt, and the minced liver of the fowl, if desired. Mix some fried almonds and raisins, a few drops of lemon-juice and a pinch of powdered pepper with the paste and stuff it into the bowls of the fowl, and stitch it up. Then make a paste of the rest of the ginger, garlic, the pieces of raw onions, 1/2 chhatak of ghee and some salt, and smear this; paste on the body of the fowl. 2
Now roast the fowl in I 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 1/2 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.
Rice 1/2 seer, ghee I powa, onions 1/2 powa, a few cassia leaves, cloves, and cardamoms, cinnamon 1/2 tola, salt 2 tolas, fowl 1 in , number, water I seer, turmeric 1/2 tola.
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 1/2 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 thd salt, in it for 7 or 8 minutes till all the water coming-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.