2 tablespoons of curry paste or masala Half a teaspoon of haldi or tumeric 3 tablespoons of oil extra oil Half a cup water Salt to taste Method: Chop jackfruit to small pieces. Store in an airtight container. Add tumeric and curry paste or masala. Ingredients. Add onions and saute until its light golden brown, add salt. 1-2 sticks Cinnamon. Meanwhile, remove the cardamom seeds from the pods. This recipe for garam masala will make more than is needed in this pulao. 5 Cloves. Make the Fijian Indian Garam Masala: Place all the spices into a blender or spice grinder and grind to a powder. 4-5 Green cardamom pods. In a separate pan, heat ghee on medium heat. Heat up pan, add oil, onion, garlic and the 3 seeds. Instructions Heat a pan, add coriander seeds, fennel seeds, cardamom, cloves, bay leaves, cinnamon sticks, Javitri, nutmeg, kapok buds, star anise and roast until the aroma comes out. This is the Fiji Indian Muslim style of cooking pulao. Make the lamb masala: Heat the oil in a large, deep pan over a medium heat. Add crushed ginger and garlic and saute until its golden brown. A. Mango Pickle - Fiji Style Ingredients: 8-10 green mangoes (seeds removed) - cut into wedges, salted and dried in sun for 2 days. 1 kg chicken cut into curry pieces 6-8 Green Cardommon (Elaichi) 6-8 Cloves (Laung) 1-2 Cinnamon sticks (Dalchini) 1-2 Onions chopped finely 1-3 tablespoon Garlic and Ginger paste 1-3 teaspoon Pulao masala 1 tsp salt 1 tsp Chilli powder 3-4 tablespoon Oil or Ghee (clarified butter) 3-4 cup Basmati rice. 2 sprigs Curry leaves. Alternatively goat or chicken. 15 ml Garlic / ginger / chili paste. Fry another minute. 500 gm Lamb, cut into large pieces. 45 ml Soya sauce. Method. Get all the … Add cinnamon, cardamom pods, cloves,curry leaves, cumin seeds,chopped green chilies and chili flakes. Fry for a minute or two until colour changes. garam masala - 1/4 cup (store bought or your own) methi - 1 tspn (roasted) mangrael - 1 tspn (roasted) (small black seeds) jeera - 1 tspn (roasted) garlic and chili (minced) - to taste 60 ml Oil. Turn off the flame and let it cool down for 2 minutes. LAMB / GOAT / CHICKEN PULAO. Add jackfruit, chili and salt.