Description
A delicious grilled chicken platter served over basmati rice with fresh vegetables and herbs.
Ingredients
Scale
- 2 chicken breasts, cut into cubes
- 1 cup basmati rice
- 1 cucumber, sliced
- 1 lemon, sliced
- 1/4 cup fresh cilantro, chopped
- 1 cup yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- 1/2 cup cherry tomatoes, halved
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, olive oil, garlic, turmeric, cumin, paprika, salt, and pepper. Add chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
- Cook the Rice: Rinse basmati rice under cold water until the water runs clear. Boil 2 cups of water in a saucepan, add rice and a pinch of salt. Cover and simmer on low heat for 15-20 minutes or until rice is tender.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for about 5-7 minutes on each side until fully cooked and slightly charred.
- Prepare the Platter: Spread cooked rice on a serving platter. Arrange grilled chicken on top. Garnish with cucumber slices, lemon slices, fresh cilantro, dill, and cherry tomatoes.
Notes
- For extra flavor, add a squeeze of lemon juice over the platter before serving.
- To make the rice more aromatic, add a few saffron threads or a bay leaf while cooking.
- For an added crunch, sprinkle toasted nuts like almonds or cashews on top.
- Serve with a side of extra yogurt sauce for a refreshing touch.
- Prep Time: 15 minutes (plus marination)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: International
Nutrition
- Serving Size: 1 plate