The Institutes of Akbar 42.4

42.4

This can be cooked in twenty different ways, and gives four full dishes. Thirdly, 1. Biryán. For a whole Dashmandí sheep, take 2 s. salt; 1 s. g’hí; 2 m. saffron, cloves, pepper, cuminseed: it is made in various ways. 2. Yakhní. For 10 s. meat, take 1 s. onions, and ½ s. salt. 3. Yulmah. A sheep is scalded in water till all the hair comes off; it is then prepared like yakhní, or any other way; but a lamb, or a kid, is more preferable. 4. Kabáb is of various kinds. 10 s. meat; 4 s. g’hí; salt, fresh ginger, onions, ½ s. of each; cuminseed, coriander seed, pepper, cardamums, cloves, 1½ d. of each. 5. Musamman. They take all the bones out of a fowl through the neck, the fowl remaining whole, ½ s. minced meat, 4 s. ghí; 5 eggs; 3 s. onions; 10 m. coriander; 10 m. fresh ginger; 5 m. salt; 3 m. round pepper; ½ m. saffron; it is prepared as the preceding. 6. Dupyázah. 10 s. meat, middling fat; 2 s. g’hí; 2 s. onions; ½ s. salt; ⅛ s. fresh pepper; cuminseed, coriander seed, cardamums, cloves, 1 d. of each; 2 d. pepper: this will give five dishes. 7. Mutanjanah sheep. 10 s. meat, middling fat; 2 s. g’hi; ½ s. gram; ½ s. ginger; 1 d. cuminseed; round pepper, cloves, cardamums, coriander seed 2 d. of each; this will give seven dishes full. It is also made of fowl and fish. 8. Dampukht. 10 s. meat; 2 s. g’hi; 1 s. onions; 11 m. fresh ginger; 10 m. pepper; 2 d. cloves; 2 d. cardamums. 9. Qalyah. 10 s. meat; 2 s. g’hi; 1 s. onions; 2 d. pepper; cloves, cardamums, 1 d. each; ¼ s.