till it is reduced to 212 seers. Throw away the boiled spices and keep the akhni water covered.
Wash and dry the rice and pulse, and brown them in half the ghee for 5 or 6 minutes. Then add akhni water and put the lid on. Do not stir much. Apply slow heat. Brown the pieces of potatoes and onions in another pan and drop them with turmeric, pepper and cumin, all powdered, and salt in the boiling rice when they are half boiled. Take down when the mass is fully boiled.
Boil the rest of the ghee with the cassia leaves and red chillies, and pour the mass in. Finish by adding the powdered cloves, cardamoms and cinnamon.
Try to keep the grains of rice and pulse entire. If meat is to be added, boil the meat while preparing akhni water, brown the boiled meat and drop them in the khechuri with the browned potatoes.
KHECHURI with MEAT.
Required:—Rice 1 seer, fried moog-dal 112 seers, ghee 34 seer, saffron 14 tola, meat 112 seers or more, onions 34 seer, curd 1 powa, salt 5 tolas, turmeric 1 tola, ginger 212 tolas, coriander 1 tola, pepper 1 tola, cumin 1 tola, garam-masalla 1 tola, a few cassia leaves and red chillies.
Method:—Wash and dry the rice and dal, and mix them with saffron dissolved in a little milk. Fry them in a third of the ghee and pour in boiling water. Add half the salt and stir.
Mix powdered coriander, pasted ginger and curd with the meat. Fry the pieces of onions in another third of the
