pistachios 1 chhatak, raisins 12 powa, saffron 14 tola, milk condensed 12 powa, salt 1 tola, water 1 seer.
Method:—Fry the raisins, after washing them cleanly, in some ghee, and then fry the pistachios and almonds peeled and cut in pieces. The raisins brown earlier than the almonds and pistachios, so they must be fried separately. Then take 12 powa of ghee more and fry the cloves, cinnamons and cardamoms, all entire, in it. When the flavour comes out, add the rice and stir constantly on slow heat till the rice begin to be fried. Now add the orange juice and hot water little by little along with salt and saffron, and allow the mass to boil under cover. When the rice are half-boiled add the fried raisins, pistachios, almonds, condensed milk, sugar, peeled oranges and 12 powa of hot ghee. Stir the mass and allow it to simmer under closed cover on slow heat. Take down when the rice are completely boiled and the juice in thick.
MILK POLAO
Required:—Fine rice 1 seer, pure cow-milk 112 seers, ghee 34 seer, meat 1 seer, cloves 12 anna, cinnamon 1 anna, cardamon 1 tola, cardamom, big quality, 8 in number, Mace 114 tola, coriander 12 chhatak, cassia leaves 1 tola, white pepper 12 tola, cubebs 12 tola, pepper with cumin seeds 12 tola, raisins 112 chhatak, pistachios 1 chhatak, almonds 12 powa, sugar 1 chhatak, curd 12 powa, milk condensed 12 powa, salt 1 chhatak, saffron 14 tola, water 412 seers, ginger 12 powa.
