Pistachio Pilaf with Grilled Chicken

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. 2

   In a large saucepan, heat the olive oil over medium heat. Add the cumin seeds and sauté for about 1 minute until fragrant.

3. 3

   Add the rinsed basmati rice to the saucepan and stir to coat the rice with the oil and cumin seeds.

4. 4

   Stir in the turmeric, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

5. 5

   While the rice is cooking, preheat a grill or grill pan over medium-high heat.

6. 6

   Season the boneless chicken breast with salt, pepper, and lemon juice.

7. 7

   Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

8. 8

   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.

9. 9

   In a dry skillet, toast the shelled pistachios over medium heat for 2-3 minutes until lightly browned and fragrant.

10. 10

    Fluff the cooked rice with a fork and stir in the toasted pistachios.

11. 11

    Serve the pistachio pilaf with the sliced grilled chicken on top. Enjoy your meal!