Chickpea Pelau

    1 hour

    Pelau is a brown rice pilaf from Trinidad where the meat is first seared in caramelised sugar and then simmered with coconut milk.

    36 people made this

    Serves: 6 

    • 3 tablespoons brown sugar
    • 450g diced stewing steak
    • 1 1/2 cups (375ml) water, or as needed
    • 280g brown rice
    • 1 cup (250ml) coconut milk
    • 500g dry chickpeas, soaked overnight in cold water
    • 1 carrot, peeled and chopped
    • 1 tablespoon coarsely chopped parsley

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Cook sugar in a large saucepan over medium heat until it begins to caramelise.
    2. Stir in the beef, and cook until well browned.
    3. Bring the water, rice, coconut milk, chickpeas and carrot to a simmer; cover and cook until rice is cooked, about 45 minutes. Remember to check and stir frequently adding more water if necesary.
    4. Garnish with chopped parsley.


    This stew is usually made with pigeon peas, but they are difficult to find.

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    Reviews in English (35)


    Something else. A seriously awesome recipe. Just add a touch of salt, to taste. A teaspoon should be plenty...  -  05 Jun 2011


    Altered ingredient amounts. Loved the flavour, even though we left out the pigeon peas. Based on past reviews, I automatically added 1 cup beef stock, in addition to the water, and a full 400ml tin of coconut milk instead of 1 cup. The rice needed twice the time to cook to our desired texture, and the beef would probably have been more tender if I cooked it longer.  -  29 Sep 2008


    Something else. I don't use coconut milk, the way this done is perfect, with coconut milk it loses all that lovely colour and becomes stickly and heavy. Stick to the Trini recipe, its a winner.  -  31 Jan 2010