Rovena's - Spices and Aromas

11/06/2026

I'm sharing a very special recipe with you all. I had posted this recipe once before, but since many new viewers have joined our channel, I thought it would be the perfect time to bring it back. With pineapple and Clams currently in season, this is a wonderful dish for you to try at home.
At first, the recipe may sound a little unusual. Pineapple in a savory dish? That's exactly what I thought the first time I came across it!
A few years ago, we went to Aagape kayaking near Mulki and spent the day at a beautiful riverside picnic spot. Since we were only six of us, we were warmly hosted by the wonderful couple Richard and Jane Machado. They prepared a delicious spread of food for us, and this dish was served as one of the starters.
They challenged me to guess the ingredients. I could identify knol khol and Clams, but I never imagined that pineapple was one of the main ingredients! The combination was surprisingly delicious, with a perfect balance of flavors that instantly won me over.
Ever since then, this dish has remained one of my favorites. Today, I'm excited to share it with you. Give it a try while the ingredients are in season, and let me know what you think. I hope you enjoy it as much as I did!

10/06/2026

Watermelon Vanilla

We often enjoy watermelon juice on its own, but have you ever tried pairing it with vanilla ice cream?

This simple combination transforms an everyday fruit juice into a refreshing summer treat that feels both indulgent and satisfying.

I love making fresh fruit drinks for my son when he comes home from college . MNothing brings a bigger smile than a chilled glass of homemade juice on a warm evening. While it's always best to limit added sugar and enjoy ice cream in moderation, an occasional treat like this is worth it!

🍉🍨 Recipe
• 1 cup watermelon chunks
• 1 + 1 scoop vanilla ice cream
• ¼ cup chilled watermelon pieces
Blend the watermelon and 1 scoop of vanilla ice cream until smooth. Pour into a tall glass, add a few watermelon pieces , and top with another scoop of vanilla ice cream. Serve immediately and enjoy!

10/06/2026

Kadgi Chakko

Kadgi Chakko is a traditional GSB Konkani delicacy prepared using tender jackfruit, coconut, roasted red chillies, and tamarind. This seasonal dish is made before the jackfruit matures, when the flesh is still tender and perfect for absorbing the rich flavors of the masala.
A true representation of Konkani cuisine, Kadgi Chakko highlights the simplicity and brilliance of GSB cooking, where a few humble ingredients come together to create something incredibly delicious. The combination of freshly grated coconut, tangy tamarind, and roasted chillies gives the dish its distinctive flavor, while the tender jackfruit provides a unique texture that makes it both hearty and satisfying.
Kadgi Chakko is a beloved comfort food that brings back memories of seasonal bounty of the coastal region.

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 𝒇𝒐𝒓 𝑲𝒂𝒅𝒈𝒊 𝑪𝒉𝒂𝒌𝒌𝒐

1 𝒕𝒆𝒏𝒅𝒆𝒓 𝒋𝒂𝒄𝒌𝒇𝒓𝒖𝒊𝒕 (𝑲𝒂𝒅𝒈𝒊)

𝑭𝒐𝒓 𝑴𝒂𝒔𝒂𝒍𝒂
10–12 𝒅𝒓𝒊𝒆𝒅 𝒓𝒆𝒅 𝒄𝒉𝒊𝒍𝒍𝒊𝒆𝒔
𝑻𝒂𝒎𝒂𝒓𝒊𝒏𝒅, 𝒂𝒃𝒐𝒖𝒕 𝒕𝒉𝒆 𝒔𝒊𝒛𝒆 𝒐𝒇 ½ 𝒂 𝒍𝒊𝒎𝒆
2 𝒄𝒖𝒑𝒔 𝒇𝒓𝒆𝒔𝒉𝒍𝒚 𝒈𝒓𝒂𝒕𝒆𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍
2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏𝒔 𝒄𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒔𝒆𝒆𝒅𝒔
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒖𝒓𝒂𝒅 𝒅𝒂𝒍
½ 𝑻𝒔𝒑𝒏 𝑱𝒂𝒈𝒈𝒆𝒓𝒚
𝑺𝒂𝒍𝒕 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
𝑾𝒂𝒕𝒆𝒓 𝒂𝒔 𝒓𝒆𝒒𝒖𝒊𝒓𝒆𝒅

𝑭𝒐𝒓 𝑻𝒆𝒎𝒑𝒆𝒓𝒊𝒏𝒈
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒎𝒖𝒔𝒕𝒂𝒓𝒅 𝒔𝒆𝒆𝒅𝒔
2 𝒔𝒑𝒓𝒊𝒈𝒔 𝒄𝒖𝒓𝒓𝒚 𝒍𝒆𝒂𝒗𝒆𝒔

08/06/2026

08/06/2026

Monsoon season is here, and nothing feels more comforting than a bowl of hot congee paired with a delicious side dish. Today, I'm making a traditional coastal favorite – Drumstick, Brinjal and Clams Curry.
This simple yet flavorful dish is prepared using fresh clams, tender drumsticks, brinjal, coconut, and Rovena's Chicken Sukka Masala. The rich coconut masala blends beautifully with the sweetness of the clams and the goodness of the vegetables, creating a curry that's packed with authentic coastal flavors.
The aroma while it's cooking is absolutely irresistible! This is one of those dishes that brings back memories of rainy days, family meals, and home-cooked comfort food.
Serve it with hot congee or steamed rice, and you have a meal that's hearty, satisfying, and full of flavor.
I can describe the ingredients, I can explain the recipe, but the taste of this curry is something you have to experience for yourself. Give it a try and let me know how you like it!

06/06/2026

Monsoon Special Drumstick, Brinjal & Clams Curry

A humble coastal delicacy that brings warmth and comfort to every meal. This Drumstick, Brinjal & Clams Curry combines the earthy flavors of tender brinjal and drumsticks with the natural sweetness of fresh clams, all simmered in a rich coconut-based masala.
Traditionally enjoyed during the monsoon season, this semi-gravy curry pairs beautifully with a bowl of hot congee (pez) or steamed rice. The coconut masala, infused with aromatic spices, creates a perfect balance of flavor, while the clams add a unique taste to this dish.
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
3 𝑫𝒓𝒖𝒎𝒔𝒕𝒊𝒄𝒌𝒔, 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 𝒑𝒊𝒆𝒄𝒆𝒔
1 𝑩𝒓𝒊𝒏𝒋𝒂𝒍 (𝒆𝒈𝒈𝒑𝒍𝒂𝒏𝒕), 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
100 𝒈 𝑪𝒍𝒂𝒎𝒔, 𝒄𝒍𝒆𝒂𝒏𝒆𝒅
1½ 𝒄𝒖𝒑𝒔 𝑭𝒓𝒆𝒔𝒉 𝒈𝒓𝒂𝒕𝒆𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕
2 𝒕𝒃𝒔𝒑 𝑹𝒐𝒗𝒆𝒏𝒂'𝒔 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑺𝒖𝒌𝒌𝒂 𝑴𝒂𝒔𝒂𝒍𝒂 (𝒐𝒓 𝒂𝒏𝒚 𝒔𝒊𝒎𝒊𝒍𝒂𝒓 𝒄𝒖𝒓𝒓𝒚 𝒎𝒂𝒔𝒂𝒍𝒂)
1 𝒕𝒔𝒑 𝑻𝒖𝒓𝒎𝒆𝒓𝒊𝒄 𝒑𝒐𝒘𝒅𝒆𝒓
2 𝒕𝒃𝒔𝒑 𝑻𝒂𝒎𝒂𝒓𝒊𝒏𝒅 𝒘𝒂𝒕𝒆𝒓
𝑺𝒂𝒍𝒕 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
𝑭𝒐𝒓 𝑻𝒆𝒎𝒑𝒆𝒓𝒊𝒏𝒈
2 𝒕𝒃𝒔𝒑 𝑶𝒊𝒍
1 𝒕𝒔𝒑 𝑴𝒖𝒔𝒕𝒂𝒓𝒅 𝒔𝒆𝒆𝒅𝒔
2 𝒔𝒑𝒓𝒊𝒈𝒔 𝑪𝒖𝒓𝒓𝒚 𝒍𝒆𝒂𝒗𝒆𝒔
1 𝒍𝒂𝒓𝒈𝒆 𝑶𝒏𝒊𝒐𝒏, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
4–5 𝑮𝒂𝒓𝒍𝒊𝒄 𝒄𝒍𝒐𝒗𝒆𝒔, 𝒄𝒓𝒖𝒔𝒉𝒆𝒅
𝑺𝒆𝒓𝒗𝒆𝒔: 3–4 𝒑𝒆𝒐𝒑𝒍𝒆
.

05/06/2026

Which Manglorean Breakfast combo would you prefer ?
Padengi Bajil or
Sajjige Bajil

04/06/2026

I am very happy to share with you this Malnad-style Mutton Biryani recipe, a recipe

Whenever my mother prepared this biryani, the entire house would be filled with its irresistible aroma while the masala was roasting. It is my favourite dish ❤️ and now it is also my son's favourite dish.

The story behind this biryani is special. My mother's native place is in Shimoga. In Shimoga whenever there was a function or celebration, this biryani would be prepared. Such biryani was impossible to find elsewhere.

When my Mother was pregnant with me her biggest craving was this Malnad Biryani. She asked my father to bring some since he had travelled to Shimoga for a function, but unfortunately he could not bring it back. Instead, he brought biryani from Mallika Hotel in Udupi. After eating it, my mother developed labour pain within half an hour next morning i was born 😃

Now comes my story. My aunt had invited for Lunch , At that time, i too had a craving for this Biryani as it was my most favourite one .I was seven and a half months pregnant. My aunt Jessie is an expert at preparing this style of biryani. I was excited that I would finally get to eat it. But instead, she ordered Taj Biryani! 😀 That night my labour pains started, and the very next day my son was born what a coincidence 😀
Even today, this remains my son's favourite biryani. In our family, we fondly call it the "Magic Biryani." ❤️

Which rice is best?
Bullet Rice is the best choice for this recipe. This biryani does not turn out the same when made with Basmati rice.. other best options are Surti Kolam , wada Kolam , jeera sambar or Arvi Kathrani rice .

Which cooking pot should be used?
A thick-bottomed vessel is ideal as it prevents the biryani from sticking to the bottom. Since the masala needs to be roasted for a long time, it is best to use a wooden ladle while cooking.

Dum Cooking
No matter which style of biryani you prepare, giving it "dum" is essential. Cook on a low flame for 30 minutes, then switch off the flame and allow it to rest undisturbed for another 30 minutes before opening the lid.
There are many other ways to prepare this biryani, which I will share in future videos.

𝑹𝒆𝒄𝒊𝒑𝒆

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
1 𝒌𝒈 𝒎𝒖𝒕𝒕𝒐𝒏 (𝒐𝒓 𝒄𝒉𝒊𝒄𝒌𝒆𝒏)
(𝑨𝒅𝒅𝒊𝒏𝒈 𝒂𝒏 𝒆𝒙𝒕𝒓𝒂 250 𝒈 𝒎𝒂𝒌𝒆𝒔 𝒊𝒕 𝒆𝒗𝒆𝒏 𝒕𝒂𝒔𝒕𝒊𝒆𝒓.)
1 𝒌𝒈 𝒓𝒊𝒄𝒆 (𝑺𝒐𝒏𝒂 𝑴𝒂𝒔𝒖𝒓𝒊, 𝑩𝒖𝒍𝒍𝒆𝒕 𝑹𝒊𝒄𝒆, 𝒐𝒓 𝑱𝒆𝒆𝒓𝒂 𝑹𝒊𝒄𝒆)

𝑭𝒐𝒓 𝑴𝒂𝒔𝒂𝒍𝒂
500 𝒈 𝒐𝒏𝒊𝒐𝒏𝒔
500 𝒈 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔
100 𝒈 𝒈𝒂𝒓𝒍𝒊𝒄
70 𝒈 𝒈𝒊𝒏𝒈𝒆𝒓
100 𝒈 𝒈𝒓𝒆𝒆𝒏 𝒄𝒉𝒊𝒍𝒍𝒊𝒆𝒔
1 𝒃𝒖𝒏𝒄𝒉 𝒄𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒍𝒆𝒂𝒗𝒆𝒔
1 𝒃𝒖𝒏𝒄𝒉 𝒎𝒊𝒏𝒕 𝒍𝒆𝒂𝒗𝒆𝒔
𝑱𝒖𝒊𝒄𝒆 𝒐𝒇 4 𝒍𝒆𝒎𝒐𝒏𝒔
500 𝒎𝒍 𝒄𝒖𝒓𝒅
2 𝑻𝒔𝒑𝒏 𝑹𝒆𝒅 𝑪𝒉𝒊𝒍𝒍𝒊 𝑷𝒐𝒘𝒅𝒆𝒓
4 𝑻𝒔𝒑𝒏 𝒄𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒑𝒐𝒘𝒅𝒆𝒓
¼ 𝒄𝒖𝒑 𝒈𝒉𝒆𝒆 .

𝑾𝒉𝒐𝒍𝒆 𝑺𝒑𝒊𝒄𝒆𝒔 𝒇𝒐𝒓 𝑴𝒂𝒔𝒂𝒍𝒂
4–5 𝒃𝒂𝒚 𝒍𝒆𝒂𝒗𝒆𝒔
2" 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏 𝒔𝒕𝒊𝒄𝒌
8 𝒄𝒍𝒐𝒗𝒆𝒔
4 𝒈𝒓𝒆𝒆𝒏 𝒄𝒂𝒓𝒅𝒂𝒎𝒐𝒎𝒔
2 𝒃𝒍𝒂𝒄𝒌 𝒄𝒂𝒓𝒅𝒂𝒎𝒐𝒎𝒔
1 𝑻𝒃𝒍𝒔𝒑𝒏 𝒔𝒉𝒂𝒉 𝒋𝒆𝒆𝒓𝒂
1 𝑻𝒃𝒍𝒔𝒑𝒏 𝒔𝒕𝒐𝒏𝒆 𝒇𝒍𝒐𝒘𝒆𝒓
𝑨𝒏𝒚 𝒐𝒕𝒉𝒆𝒓 𝒃𝒊𝒓𝒚𝒂𝒏𝒊 𝒔𝒑𝒊𝒄𝒆𝒔 𝒍𝒊𝒌𝒆 𝒌𝒂𝒑𝒐𝒌 𝒃𝒖𝒅 , 𝒔𝒕𝒂𝒓 𝒂𝒏𝒊𝒔𝒆 𝒎𝒂𝒄𝒆 𝒂𝒍𝒔𝒐 𝒄𝒂𝒏 𝒃𝒆 𝒂𝒅𝒅𝒆𝒅 𝒊𝒇 𝒂𝒗𝒂𝒊𝒍𝒂𝒃𝒍𝒆)
* 𝑮𝒓𝒊𝒏𝒅 𝒔𝒆𝒑𝒆𝒓𝒂𝒕𝒆𝒍𝒚 𝑮𝒊𝒏𝒈𝒆𝒓, 𝑮𝒂𝒓𝒍𝒊𝒄 , 50% 𝒐𝒇 𝒈𝒓𝒆𝒆𝒏 𝒄𝒉𝒊𝒍𝒍𝒊𝒆𝒔,50% 𝒄𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒂𝒏𝒅 50%𝒎𝒊𝒍𝒏𝒕. 𝑹𝒆𝒔𝒕 𝒘𝒆 𝒏𝒆𝒆𝒅 𝒇𝒐𝒓 𝒍𝒂𝒕𝒆𝒓.
* 𝑾𝒉𝒊𝒍𝒆 𝒈𝒓𝒊𝒏𝒅𝒊𝒏𝒈 𝒄𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒂𝒏𝒅 𝒎𝒊𝒏𝒕 𝒂𝒅𝒅 2" 𝑪𝒊𝒏𝒏𝒂𝒎𝒐𝒏 𝒂𝒏𝒅 5 𝒄𝒍𝒐𝒗𝒆𝒔

𝑭𝒐𝒓 𝑹𝒊𝒄𝒆

4-5 𝒍𝒊𝒕𝒓𝒆𝒔 𝒐𝒇 𝒘𝒂𝒕𝒆𝒓
4 𝑻𝒃𝒍𝒔𝒑𝒏 𝒔𝒂𝒍𝒕
4 𝑻𝒃𝒍𝒔𝒑𝒏 𝒐𝒊𝒍
4 𝒃𝒊𝒓𝒚𝒂𝒏𝒊 𝒍𝒆𝒂𝒗𝒆𝒔 (𝒃𝒂𝒚 𝒍𝒆𝒂𝒗𝒆𝒔)

𝑾𝒉𝒐𝒍𝒆 𝑺𝒑𝒊𝒄𝒆𝒔 𝒇𝒐𝒓 𝒓𝒊𝒄𝒆
4–5 𝒃𝒂𝒚 𝒍𝒆𝒂𝒗𝒆𝒔
2" 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏 𝒔𝒕𝒊𝒄𝒌
8 𝒄𝒍𝒐𝒗𝒆𝒔
4 𝒈𝒓𝒆𝒆𝒏 𝒄𝒂𝒓𝒅𝒂𝒎𝒐𝒎𝒔
2 𝒃𝒍𝒂𝒄𝒌 𝒄𝒂𝒓𝒅𝒂𝒎𝒐𝒎𝒔
1 𝑻𝒃𝒍𝒔𝒑𝒏 𝒔𝒉𝒂𝒉 𝒋𝒆𝒆𝒓𝒂
1 𝑻𝒃𝒍𝒔𝒑𝒏 𝒔𝒕𝒐𝒏𝒆 𝒇𝒍𝒐𝒘𝒆𝒓
𝑨𝒏𝒚 𝒐𝒕𝒉𝒆𝒓 𝒃𝒊𝒓𝒚𝒂𝒏𝒊 𝒔𝒑𝒊𝒄𝒆𝒔 𝒍𝒊𝒌𝒆 𝒌𝒂𝒑𝒐𝒌 𝒃𝒖𝒅 , 𝒔𝒕𝒂𝒓 𝒂𝒏𝒊𝒔𝒆 𝒎𝒂𝒄𝒆 𝒂𝒍𝒔𝒐 𝒄𝒂𝒏 𝒃𝒆 𝒂𝒅𝒅𝒆𝒅 𝒊𝒇 𝒂𝒗𝒂𝒊𝒍𝒂𝒃𝒍𝒆)

𝑴𝒐𝒔𝒕 𝑰𝒎𝒑𝒐𝒓𝒕𝒂𝒏𝒕 𝒔𝒕𝒆𝒑𝒔
* 𝑭𝒓𝒚 𝒕𝒉𝒆 𝑮𝒊𝒏𝒈𝒆𝒓 𝑮𝒂𝒓𝒍𝒊𝒄 𝑮𝒓𝒆𝒆𝒏 𝒄𝒉𝒊𝒍𝒍𝒊𝒆𝒔 𝒂𝒏𝒅 𝒄𝒐𝒓𝒊𝒂𝒏𝒅𝒆𝒓 𝒑𝒂𝒔𝒕𝒆 𝒖𝒏𝒕𝒊𝒍 𝒂𝒓𝒐𝒎𝒂𝒕𝒊𝒄
* 𝑺𝒐𝒂𝒌𝒊𝒏𝒈 𝒕𝒉𝒆 𝒓𝒊𝒄𝒆 𝒇𝒐𝒓 𝒎𝒊𝒏𝒊𝒎𝒖𝒎 30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒑𝒓𝒊𝒐𝒓 𝒕𝒐 𝒄𝒐𝒐𝒌𝒊𝒏𝒈
*𝑰𝒅𝒆𝒏𝒕𝒊𝒇𝒚𝒊𝒏𝒈 𝒕𝒉𝒆 𝒓𝒊𝒈𝒉𝒕 𝒄𝒐𝒏𝒔𝒊𝒔𝒕𝒆𝒏𝒄𝒚 𝒐𝒇 𝒓𝒊𝒄𝒆 𝒄𝒐𝒐𝒌𝒆𝒅 𝒕𝒐 𝒕𝒓𝒂𝒏𝒔𝒇𝒆𝒓 𝒕𝒐 𝒕𝒉𝒆 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒗𝒆𝒔𝒔𝒆𝒍. ( 𝑨𝒔 𝒕𝒉𝒆 𝒘𝒂𝒕𝒆𝒓 𝒃𝒐𝒊𝒍𝒔 𝒚𝒐𝒖 𝒔𝒆𝒆 𝒕𝒉𝒆 𝒓𝒊𝒄𝒆 𝒑𝒐𝒑𝒑𝒊𝒏𝒈 𝒐𝒏 𝒕𝒐𝒑 )
* 𝑫𝒐 𝒏𝒐𝒕 𝒅𝒓𝒂𝒊𝒏 𝒓𝒊𝒄𝒆 𝒊𝒏 𝒂𝒏𝒐𝒕𝒉𝒆𝒓 𝒗𝒆𝒔𝒔𝒆𝒍 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒕𝒓𝒂𝒏𝒔𝒇𝒆𝒓 . 𝑼𝒔𝒊𝒏𝒈 𝒔𝒍𝒐𝒕𝒕𝒆𝒅 𝒔𝒑𝒐𝒐𝒏 𝒊𝒎𝒎𝒆𝒅𝒊𝒂𝒕𝒆𝒍𝒚 𝒕𝒓𝒂𝒏𝒔𝒇𝒆𝒓 𝒕𝒐 𝒕𝒉𝒆 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒗𝒆𝒔𝒔𝒆𝒍.
* 1 𝒉𝒐𝒖𝒓 𝒐𝒇 𝑷𝒂𝒕𝒊𝒆𝒏𝒄𝒆 🤫30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒄𝒐𝒐𝒌𝒊𝒏𝒈 𝒐𝒏 𝒍𝒐𝒘𝒆𝒔𝒕 𝒇𝒍𝒂𝒎𝒆 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒐𝒇𝒇 𝒕𝒉𝒆 𝒇𝒍𝒂𝒎𝒆 , 𝒍𝒆𝒕 𝒊𝒕 𝒓𝒆𝒔𝒕 𝒇𝒐𝒓 30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒕𝒉𝒆𝒏 𝒐𝒑𝒆𝒏 𝒕𝒉𝒆 𝒍𝒊𝒅 .( 𝑻𝒉𝒊𝒔 𝒓𝒖𝒍𝒆 𝒄𝒂𝒏 𝒃𝒆 𝒂𝒑𝒑𝒍𝒊𝒆𝒅 𝒇𝒐𝒓 𝒂𝒏𝒚 𝒕𝒚𝒑𝒆 𝒐𝒇 𝒃𝒊𝒓𝒚𝒂𝒏𝒊)