Mauritius Pulao

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

Pulao Recipes from  

Mauritius Pulao is an exotic rice dish from Mauritius and is a mix of European, Indian and Chinese cuisine. 
It is a traditional one-dish recipe greatly enjoyed by families for its mouth-watering taste and irresistible aroma. 

The ground masala mixture consists of natural spices like coriander seeds, poppy seeds, cumin seeds, ginger, cloves, cardamom and peppercorns. You can use any meat of your preference - mutton, chicken or lamb. 

The meat cooked slowly in the masala mix tempts us with its delectable flavour and that is why Mauritius Pulao is one of the favourite dishes across the globe.The cooked rice covered with meat mixture and garnished with coriander leaves makes us drool right away !

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  • 200 gms. rice, wash and soak
  • 250 gms. meat, boil adding salt and reserve ½ cup stock
  • Masala for Meat:
  • 2 tsp. coriander seeds
  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds
  • 2 tsp. groundnuts
  • 2 tsp. roasted gram (chana)
  • 9 cashewnuts
  • 3 red chillies with seeds
  • 3 red chillies without seeds
  • 4 cloves garlic
  • 1 small onion
  • ½ tsp. cumin seeds
  • 1 ½ piece ginger
  • ¼ coconut
  • 2 cloves
  • 1 cardamom
  • 3 peppercorns
  • 2” piece cinnamon
  • ½ cup concentrated coconut milk
  • 3 big green chillies (malu miris)
  • For the rice:
  • 2 cardamoms
  • 2 cloves
  • 4 peppercorns
  • 2” piece cinnamon
  • ½ tsp. ginger
  • ½ tsp. garlic
  • 1 tbsp. onions (browned)

How to Make Mauritius Pulao

  • Heat oil, put in all ingredients for rice, add rice, cook for a while, then add 1 ½ cups water. Cook rice till done.
  • For the meat: Roast and grind masala, put oil in a pan, fry the ground masala well, to this add ½ cup coconut milk and ½ cup stock, also add 3 big green chillies, slit, cook masala till oil come up, add boiled meat.
  • To serve: Put rice on a plate, cover with meat mixture, garnish with chopped coriander and potato chips (optional).