What do you put in your pilau,I know this dish is renamed and redone all over the world but some of the original recipes use local produce like rabbit and pigeon?Pelau is my favourite even though I seldom cook it. I find whenever I cook it it's dryer than I care for it to be. It's rice cooked with meat/meats of your choice. For me it's one of those dishes with no limits.
What do you put in your pilau,I know this dish is renamed and redone all over the world but some of the original recipes use local produce like rabbit and pigeon?
I had a Pelau cooked for me by a colleague called trini PelauI have not made it often because I like 'wet' food and like I said the few times I have made mine it has been a little dry. I suspect it's because I don't use a lot of oil or any in one or two cases. Above all I like a dish that calls for some sauce or gravy and a good pelau should not require sauce in my opinion. Anyway, the few times I have made it, it was a chicken pelau: once I used lamb. I like to leave the bones in my meat and I use tumeric for a nice yellow rice.
I'll cook the chicken in water and lots of spices to add flavour to the chicken. Onions, white or black pepper, thyme,lawry's seasoned salt, ginger, and and any other dry seasoning I might have on hand are used in the dish. Once the meat has been cooked for the most part, I add the rice and allow to cook and simmer. I know I've done a good job when nothing sticks to bottom of the pan. I added bay leaf on one occasion and I want to try it with coconut milk at some point. In my country most of the pelau that is put out there is brown having added browning to the rice.
I had a Pelau cooked for me by a colleague called trini Pelau
It had the coconut milk peas and pigeon,it was nice, he was from Trinidad
Another favorite of mine is a Spanish dish very similar in name and content , Spanish paella we go to Valencia and it's done with rabbit, similar to the link belowCorrect, the Trinis are the ones who like to use the coconut milk. The Grenadians like a dish called oil down that I had when I was a kid that calls for coconut milk as well. I was a child and I can still remember it being outstanding.
Another favorite of mine is a Spanish dish very similar in name and content , Spanish paella we go to Valencia and it's done with rabbit, similar to the link below
http://www.bbc.co.uk/food/recipes/valencian_paella_31374
Rabbit is its origin but it's done mainly with chicken seafood and chorizo nowI don't know if I mentioned it here before but I can't do rabbit. When I went to my mom's house recently we were thinking of what she might cook for me and she offered me some rabbit. I had to remind her that I can't eat rabbit. My brother kept rabbits as pets when we were growing up. To this day I can't eat it. I still see them as these little pets. Once many years ago I got some from a friend and it took me weeks before I could prepare it and even after preparing it I could not partake. At home it's quite expensive to buy and comes with a hefty price tag when out dinning. It's mostly found at high end restaurants.