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Fijian Chicken Palau
Fijian Chicken Palau is a traditional Fijian recipe for a classic dish of chicken and rice with spices and chillies. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Chicken Palau.
prep time
15 minutes
cook time
90 minutes
Total Time:
105 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFiji Recipes
This is the Fijian version of pilau rice, a rich and warming dish, well suited to northern hemisphere autumns. The origin of the dish is Persian, which was then brought to India and from there to Fiji, though it has become a classic Fijian dish.
Ingredients:
500g-1kg (1-2 lbs) whole chicken, cut into serving-sized pieces
1 medium onion, halved and sliced
1.5-2 tbsp
palau masala
1-2 tsp salt (or to taste)
olive oil to coat pan
1 generous pinch each of cumin, mustard seed, ground fenugreek
1 sprig curry leaves
50g butter
For the Spice Paste:
3 garlic cloves
1 tbsp ginger, chopped
6-8 cardamom
6-8 black cloves
1/2 cinnamon stick
1 star anise
1-4 dried hot red chillies (increase based on desired spice level)
For Rice:
315g (1 ½ cups) jasmine or basmati rice, thoroughly washed
75-ml (3 cups) Water (Note that the exact rice to water ratio will depends on type of rice used)
2 tbsp ghee
Method:
Begin by preparing spice paste. Combine the cardamom, cloves, cinnamon stick (broken into pieces), star anise, ginger, garlic, dry chillies and 125ml (1/2 cup) water in a blender. Pulse to chop then blend until smooth (add more water as necessary).
For the palau: Place a deep pot over medium heat. When hot add the oil and use to fry the cumin, mustard seeds and fenugreek for about 2 minutes, or until they begin to sizzle and pop. Now add the onion, stir to mix and cook, covered, for 2 minutes.
Now add the garlic and palau masala. Cover and cook for 2 minutes then stir in the wet blended mixture. Fry for 3 minutes, until visible bubbles start to form.
Continue cooking for 2 minutes then add the chicken and salt. Stir well to combine, ensuring the chicken is coated. Cover and cook, stirring occasionally for 5 minutes. Add the curry leaves at this point.
In another, smaller, pan set over medium heat add the 2 tbsp ghee. Add the rice, and stir to coat then continue frying gently for about 5 minutes, until the rice is golden. Now add the water (it should cover the rice by 3cm). Bring to a boil, reduce to a simmer and cook for 7-8 minutes, until the rice is half-way done.
At this point add the rice and its liquid to the pan with the chicken. Mix thoroughly to combine then add the butter. Cover the pot and cook for 7 minutes.
Now check the rice mixture. If all is well, the rice should be soft, but not quite fully cooked yet. If it’s raw, add 125ml (1/2 cup) water and cook for 15 minutes more.
When ready (the rice should be al dente when ready) use a fork to fluff up the rice.
Serve accompanied by tomato chutney, raita and/or raw onions.
