Chickpea Pelau
Pelau is a brown rice pilaf from Trinidad where the meat is first seared in caramelised sugar and then simmered with coconut milk.
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Cook sugar in a large saucepan over medium heat until it begins to caramelise.
- Stir in the beef, and cook until well browned.
- 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.
- Garnish with chopped parsley.
Note
This stew is usually made with pigeon peas, but they are difficult to find.
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Reviews and Ratings
Global Ratings:
(34)
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