Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.
Chicken and rice is the easiest way to get me all fuzzy and nostalgic. Steamed jasmine rice with saucy chicken korma was my amu’s go-to weeknight dinner. When I was sick she’d simmer chicken, rice, and turmeric until it melted into a silky porridge. And for blow-out celebrations, she busted out her biggest pot to layer basmati with yogurt-marinated chicken for saffron-stained chicken biryani.