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Grilled chicken and turmeric pilaf
Grilled chicken and turmeric pilaf
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious weeknight meal: Turmeric rice with grilled chicken, yogurt, almonds, and coriander.
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 medium saucepan over medium-high heat, warm 1 tablespoon of oil. Sauté the onion for 3 minutes until soft. Stir in cinnamon and turmeric for 1 minute until fragrant. Add the rice, ensuring it's well-coated. Pour in 2 1/4 cups (560ml) of water and bring to a simmer. Cover, lower the heat to low, and cook for 13 minutes until the rice is tender. Off the heat, mix in the peas and beans. Cover and let sit for 5 minutes to steam before serving.
  • Preheat a barbecue grill or chargrill over medium heat. Brush the chicken with 1 tablespoon of oil left. Season the chicken and grill each side for 7 minutes until fully cooked. Rest the chicken covered with foil for 5 minutes, then slice thickly.
  • Plate the rice mixture, then layer on the chicken, yogurt, almonds, and coriander. Serve with lemon wedges on the side.

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