About this recipe:Pelau is a stew from Trinidad made with either beef or chicken. The unique flavour comes from searing the meat in caramelised sugar then simmering with rice, coconut milk and peas. Serve accompanied with slices of tomato, or cucumber.
3 tablespoons brown sugar
450g diced meat of choice
300ml water, or as needed
275g uncooked brown rice
250ml coconut milk
450g kabuli chane (chickpeas) that have been soaked overnight in cold water
1 carrot, peeled and chopped
1 tablespoon coarsely chopped fresh parsley
Directions Prep:15min › Cook:45min › Ready in:1hr
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, coconut milk, rice, peas and carrot to a simmer; cover and cook until rice is done, about 45 minutes. Remember to check and stir frequently.