Fiji Chicken Pulao Recipe: One-Pot Spiced Rice
, by Domalco, 3 min reading time
Fiji-style murgi pulao (chicken pulao): fragrant rice and chicken cooked together in one pot with whole spices. A favourite for weddings, pujas and big family lunches.
Photo: Mario Raj / Unsplash
Murgi pulao (chicken pulao) is the one-pot dish Fiji families turn to when there's a crowd to feed. Chicken is cooked with onions and khada masala (whole spices), then the chaawal (rice) goes into the same pot to soak up all the flavour. It's lighter than biryani and much quicker, and it's a regular at weddings, pujas and Sunday lunches.
Fiji Hindi words in this recipe
- murgi (chicken)
- pulao (rice cooked with meat and spices)
- chaawal (uncooked rice)
- khada masala (whole spices)
- elaichi (cardamom), laung (cloves), dalchini (cinnamon), tej patta (bay leaf)
- pyaaz (onion)
- dahi (yoghurt)
- kuro or handi (cooking pot)
Ingredients
Serves 6 · Prep 20 min · Cook 45 min
- 1 kg chicken pieces
- 3 cups long-grain or basmati chaawal (rice)
- 4 tbsp oil or ghee
- Whole spices: 4 elaichi (cardamom pods), 4 laung (cloves), 1 stick dalchini (cinnamon), 2 tej patta (bay leaves), 1 tsp jeera (cumin seeds)
- 2 large pyaaz (onions), thinly sliced
- 1 tbsp each crushed garlic and ginger
- 2 tsp Fiji masala (curry powder) or garam masala
- ½ tsp turmeric
- ½ cup dahi (yoghurt)
- 2 tomatoes, chopped
- 2–3 green chillies, slit
- 5½ cups hot water or chicken stock
- 2 tsp salt, or to taste
- Handful of coriander and mint leaves
Method
- Soak the rice. Wash the chaawal in several changes of water until it runs clear, then soak for 20 minutes and drain.
- Fry the spices and onions. Heat the oil in a large heavy kuro (pot). Add the whole spices and fry for 30 seconds. Add the onions and cook until deep golden, about 10 minutes.
- Cook the chicken. Add the garlic, ginger, masala and turmeric and fry for 1 minute. Add the chicken and salt and cook for 5 minutes. Stir in the dahi, tomatoes and chillies and simmer for 10 minutes until the chicken is almost cooked.
- Add the rice. Add the drained rice and stir gently for 1–2 minutes. Pour in the hot water or stock and bring to the boil.
- Steam. Turn the heat to the lowest setting, cover tightly and cook for 15–18 minutes without lifting the lid, until the water is absorbed and the rice is tender.
- Rest and fluff. Turn off the heat and leave covered for 10 minutes. Fluff gently with a fork, scatter over coriander and mint, and serve.
Tips
- Cooking for a crowd? Double the recipe in a large Bombay pot (kuro / handi). A heavy base stops the rice sticking.
- Water ratio: for long-grain rice, use about 1¾ to 2 cups of liquid per cup of rice.
- Serve with chutney, cucumber raita or a simple dhal.
Frequently asked questions
What's the difference between pulao and biryani?
In pulao the rice and meat cook together in one pot. In biryani, part-cooked rice and a separately cooked curry are layered and steamed, which takes longer and uses more spices.
Can I make pulao in a rice cooker?
Yes. Cook steps 2–3 in a pan, then transfer everything with the rice and water to a rice cooker and cook as normal.
Cook it with Domalco
Find Bombay pots (kuro / handi) in every size, rice cookers and the full Indian kitchen range at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.
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