Posts Tagged Salad

Chicken Palau

Palau in Fiji is a very special dish, it is cooked during special events like Weddings, Birthdays, Christmas, New Year  or for a special guest. Chicken Palau recipe is an authentic Indo-Fijian dish.

Meat Palau is prepared by cooking the meat curry first and than cooking the rice in spices, when rice is half way cooked, the cooked meat is added to the rice portion.  This is than cooked together. Palau looks somewhat like Chicken Fried Rice (in western countries) or Biriyani (in India)  its more closer to Biriyani because of the similar type of spices used.

Palau can be cooked with Chicken, Goat, Lamb or even Beef. All the meat mentioned can be cooked using the recipe below, the only difference will be to substitute the Chicken with Goat, Lamb or Beef. The only thing that differs between Chicken Palau and other meat Palau is that chicken meat is more tender therefore, it will need lesser cooking time than Goat, Lamb or Beef.

Ingredients for Cooking Meat:

  1. 1 kg chicken
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Masala
  7. 1/2 Onion sliced
  8. Garlic paste 1 tbsp
  9. Ginger 1/4 tbsp paste
  10. Water 4 cups
  11. Oil
  12. Lewang
  13. Elachi
  14. Dhalchini
  15. Curry leaves 4 -5 pcs
  16. Masala 2tbsp

Ingredients for the rice:

  1. Rice 2 cups
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Palau masala/ Chicken masala
  7. Coriander Powder
  8. Roasted Jeera Powder
  9. 2 onion sliced
  10. Garlic paste 1 tbsp
  11. Ginger paste 1/4 tbsp paste
  12. Butter 100 grams
  13. Curry leaves 10 pieces
  14. Lewang 2 – 4 pieces
  15. Elachi 3 – 5 pieces
  16. Dhalchini 2 -4 pieces (1 cm each)

For Garnishing: Coriander leaves rinsed and cut into small pieces, add this when the Chicken Palau is cooked and you are about to take it off the stove.

Method for cooking Chicken Palau:

  1. Cut chicken in curry size pieces and rinse it.
  2. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso and stirr.
  3. After a few seconds add garlic, lewang, elachi, dalchini, , coriander powder and curry leaves. Fry this till garlic is light brown.
  4. Add chopped meat,  salt and mix this well.
  5. Cook till meat is tender.
  6. Rinse the rice and keep it aside.
  7. In another pot heat half the butter and pour in methi, after a few seconds add onion, ginger, jeera, sarso, curry leaves, elachi, lewang and dhalchini and stirr.
  8. After a few seconds add garlic and curry leaves, chicken masala, coriander powder. Fry this till garlic is light brown. Add the rice and fry this for 2 minutes and add hot water and salt. Let this cook till rice is half cooked and most of the water has disappeared.
  9. Add the cooked chicken and mix well.
  10. Let this cook till rice is tender and add jeera powder and mix well.
  11. Cut the remaining butter in small pieces and pour it over the chicken palau and let it melt.
  12. Sprinkle the coriander leaves and serve chicken palau with tamrin chutney or tomato chutney or salad.

Notes:

  1. Some People spell Chicken palau as pulau, palaoo, pulao, pulav etc.

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Oranges sweet, hot and spicy salad

Ingredients:

  1. Half ripe Oranges 2 to 3
  2. Salt
  3. Chilly Powder
  4. Garlic paste

Method:

  1. Peel and Cut the orange flesh into small cubes.
  2. Put the diced oranges in a dish or plate and sprinkle salt, chilly powder and garlic.
  3. Mix this well and serve.
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