Pulao Masala Fiji Style | Homemade Palao Masala Recipe | Fijian Pulao Masala Recipe



  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon black peppercorn
  • 4 star anise
  • 1 whole nutmeg
  • 1 tablespoon whole cardamom pods
  • 2 tablespoon coriander seeds
  • 1 teaspoon cloves
  • 1 tablespoon broken cinnamon sticks (7 inch piece) 
  • 4-5 dry chilis
  • 1 mace/javatri (optional)


  1. Heat a heavy bottom pan on medium/medium high heat
  2. Once pan is hot, add black peppercorn, star anise, whole nutmeg, and whole cardamom pods. 
  3. Roast these larger spices for 5-7 minutes stirring frequently to avoid burning the spices or uneven growing. 
  4. Add all other spices and roast for an additional 5-6 minutes or until the coriander seeds turn brown. Be sure to keep stirring frequently to avoid burning your spices. 
  5. Turn off heat and keep stirring for an additional 2 minutes. 
  6. Transfer the spices to a open tray or plate and let cool completely.
  7. Once cool, grind the spices into a powder using a spice grinder or coffee grinder.
  8. Let spice mix cool completely before storing in an airtight container. Will last 3-6 months if stored properly. If you don't use this spice frequently, you can store it in a airtight container in the fridge to increase it shelf life to 1 year. 

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