Page:Indian Cookery and Confectionery.djvu/30

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.

POLAO OR SPICED RICE

Simple Ghee Bhat (boiled rice)

Wash thoroughly any quantity of Peshwari or Dadkhani rice and dry them in the sun. Then fry the rice slightly with the necessary quantity of ghee in a pan and add the fried rice in a sufficient quantity of boiling water. When the rice are well boiled and at the same time tough enough, decant off the extra water. Again heat a sufficient quantity of ghee in a pan and fry in it a little pasted turmeric and some cassia leaves, cloves, small cardamoms, cinnamons, pistachios, almonds and raisins, all entire. Pistachios and almonds should be peeled, and cut into pieces if desired, after moistening them in water for some time. Then pour down the boiled rice over it, add salt and stir the mass for a few minutes. Then take it down, from the oven. Ghee bhat is now ready.


POLAO WITH ANARAS (Pine apple)

Required:—Meat 1 seer, rice 1 seer, pine-apple peeled, and cut into medium pieces 11/2 seer, lemon juice 1/2 powa, or more if desired, sugar 1/2 seer, ginger 3 tolas, coriander seeds 11/2 tolas, black cumin seeds 1 tola, cloves 1/4 tola, cinnamon 1/4 tola, cardamom 1/4 tola, saffron 1/4 tola, salt 4 tolas, ghee 1/2 seer, and water 4 seers.

Method:—Make a saturated solution of the sugar and boil the pieces of pine-apple in it with the lemon-juice