for all that roast
turkey does in this country. At weddings, feasts, and holidays it is the
chief dish. Among the Hindustani Christians it is the Christmas dinner.
Sometimes it is served with rivers of hot curry flowing over it, but
often it is eaten without the curry. In India it is usually made with
chicken, but any kind of meat does nicely.

For chicken pullao, take a good fat hen, not too old, cut up and stew
until almost tender. Put a little bag of "mixed spices," such as are
used in making pickles, on to cook with the fowl. While the fowl is
cooking take about a pound of rice and fry it with a few sliced onions
and a little butter or crisco. When the chicken is nearly done, add the
fried rice and onions to the chicken and chicken broth. Put all in a
rice boiler if you have it and cook slowly until the rice is done.
Retain the spices. If rice boiler is used there should be at least two
inches of broth above the mixture. If you have no rice boiler, but must
boil it on the stove, more broth will be required. In the latter case
do not cook until it becomes soggy. Cook until the broth is absorbed,
then steam.

While the rice is cooking fry a few more onions with a handful of
almonds and raisins. When the pullao is ready to be served, pile on a
platter, then strew thickly over the pullao the fried onions, almonds,
and raisins. Last of all, sprinkle generously with cocoanut.

55. Beef or Mutton Pullao.

Very delicious pullao may be made from the cheapest cuts of beef and
mutton. Get about two pounds of beef or mutton, cut in bits. Cook until
it is very tender. Boil with this a little bag of mixed spices and two
onions. Unless the meat has a good deal of fat, use crisco, or oil. Two
cups of rice will be the right amount to use with two pounds of meat.
Use the same method that is used in making chicken pullao. Fresh
cocoanut is always delicious strewn over pullao, and if curry is used
with it, have cocoanut in the curry.

56. Spanish Rice.

Fry 3 onions, 6 tomatoes, 2 peppers or pimentos together. They must all
be cut into small bits. In another pan fry a cup of rice in a very
little oil or crisco. After the rice has browned a little, add the two
together, turn into a rice boiler or steamer and cook until rice is
tender. A half cupful of grated or diced cheese is an improvement to
this dish. In case tomatoes are not in season, a can of tomatoes, or,
better, a large-sized can of tomato soup will do nicely. In th