Meat Palau

Meat Palau

A Palau originates from the Middle East but is adopted by Indians. Also known as Pulau, Pilaf and Biryani. A Fiji Palau is more common than a Biryani.

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Recipe

To Serve

  • Cloves of garlic
    6 cloves
  • Ginger
    1 tbsp
  • Fresh chilli
  • Large onion sliced
    1
  • Meat (Lamb or goat) and Chicken thigh pieces
    1 kg
  • Oil
    1 tbsp
  • Mustard seeds
    1/2
  • Cinnamon stick
    4-5
  • Cloves whole
    5
  • Cardamon pods
    5
  • Curry leaves
    1 stalk
  • Salt
  • Turmeric powder
    1/2 tbsp
  • Curry powder
    1/2 tbsp
  • Ghee
    1-2
  • Long Grain Rice
    2 cups
  • Garam masala
    1 tsp
  • Blender
  • Frying pan
  • Large pot

Method

1

Grind the garlic, ginger and chilli to a paste

2

Heat oil. Add mustard seeds. As soon as they start to pop, add about a third of the sliced onion, half the curry leaves, 3 cloves and 3 cardamom pods. Stir fry over low heat until the onion just starts to soften.

3

Stir in the garlic-ginger-chilli paste, salt, turmeric, and curry powder. Add about a tablespoon of water and cook the spice mixture, stirring frequently, until the water has evaporated and the oil starts to separate from the spice mix.

4

Add the meat and half of the remaining onion, increase the heat and cook, stirring frequently, until the meat is sealed and well-coated with the spice mixture and any liquid released from the meat has evaporated. Add about a third cup of water*, cover, bring to the boil and simmer until the meat is almost cooked. Remove from heat.

5

For the Rice: Wash the rice until the water runs clear (about three rinses). Drain.

6

Heat 1 tbsp ghee and add the remaining onion, curry leaves, cloves and cardamom pods. Fry over medium heat until the onion begins to soften

7

Add the rice, fry for a few minutes and then add the meat and stir to combine

8

Now add 3 cups of water. Stir well, scraping any rice and spices from the sides of the pan. Cover, bring to boil, turn heat to very low and cook until the rice is almost done. Add the garam masala, stir well and continue cooking over low heat until all liquid has evaporated and the rice is cooked.

9

Stir through a tbsp. of ghee and remove from heat - not necessary, but it does make a difference to the taste.

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