in it and cover it up with rice again. Do this till all the pieces of fish are buried in the rice. Lastly add the rest of the ghee after heating it. Keep the polao hot for about an hour before serving. Fried onions may be taken with the palao.
MEAT POLAO
Required:—Tender meat 112 seers, rice 1 seer, ghee 12 seer, curd 1 powa, lemon-juice 12 chhatak, ginger 12 powa, raisins 1 chhatak, pistachios 12 chhatak, almonds 12 powa, pepper 2 tolas, cumin seeds 12 tola, cassia leaves 16 in number, red peppers a few, if desired, salt 1 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 412 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 112 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
