This recipe is a bit different from what I usually cook, and I indeed am stepping out of my comfort zone! I’ll be honest – I don’t like coconuts, and this is quite the only way I actually enjoy them – when it’s coconut cream and it’s used in a sauce or a caramel.
Now this quick dish goes wonderful with steamed rice, fried rice or even pasta sauce!
Despite its simplicity, this dish has a history of thousands of years. Pilaf, or palov, osh-palov, biryani, pulão… It has known countless variations in India, Balkan, Caucasian, central and south Asian countries, and it’s basis is rice, cooked in a seasoned broth. The usual meat of choice is lamb, but here’s a version of the same dish, but with chicken.
This chapter of the theory basics is dedicated to the condiments which, when used right, can make the difference between a good meal to a great one. Salsas, chutneys, pickles – all this can add that extra layer of flavour that will bring your food to the next level, literally.