This dish is quite similar to kedgeree particularly if you make a fish pilaf, but there are differences in that it is more spicy than an authentic kedgeree and it is an eastern European dish as opposed to a meal of Indian origin.
The recipe is on the TAB at the top of the page but originates from TV chef Tony Singh. He describes it as a budget recipe and I can certainly agree with that summation. It is however very tasty and quick to make.
Pilaf (also known as pilav, pilau, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown colour by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Uzbek, Swahili cuisine Kenya, Tajik, and Bukharan Jewish cuisines.
Just to demonstrate the versatility and to marry up with Yorkshire Pudding Day the pilaf has been used here as a filling for the beloved Yorkshires.