adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled chicken and turmeric pilaf
Grilled chicken and turmeric pilaf
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Turmeric-spiced rice topped with grilled chicken, yogurt, almonds, and fresh coriander for a delicious and easy weeknight dinner.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, thinly sliced
  • 1 cinnamon stick or quill
  • 2 tsp ground turmeric
  • 300g basmati rice
  • 80g pea
  • 100g green beans, trimmed, halved
  • 4 RSPCA Approved Chicken Breast Fillets
  • 125g yoghurt
  • 20g almond
  • 82.50 ml coriander leaves
  • Lemon wedges, to serve
Instructions:
  • In a saucepan, heat oil over medium-high heat. Sauté onion for 3 mins until soft. Stir in cinnamon and turmeric, cooking for 1 min until aromatic. Add rice, coat it in the mixture. Pour in 2 1/4 cups (560ml) water, simmer, then cover. Cook over low heat for 13 mins until rice is tender. Off heat, mix in peas and beans. Cover and let it steam for 5 mins.
  • Heat a barbecue grill or chargrill over medium heat while brushing the chicken with the remaining tablespoon of oil and seasoning it. Cook the chicken for 7 minutes on each side until fully cooked. Rest covered with foil for 5 minutes before slicing thickly.
  • Plate the rice mixture evenly onto serving plates, then layer with chicken, yogurt, almonds, and fresh coriander. Serve with lemon wedges on the side.

Similar Recipes