Chicken and Mushroom Pilaf with Basmati Rice

Ingredients

• Lemon wedges - For serving
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Cumin - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Chicken broth - 2 cups
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Mushrooms - 8 ounces, sliced
• Basmati rice - 1 cup
• Chicken breasts - 2, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a large skillet, heat some oil over medium heat.
2. Add the chicken pieces and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Add the basmati rice, turmeric, cumin, salt, and pepper. Stir well to coat the rice and spices.
6. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
7. Return the cooked chicken to the skillet and stir to combine with the rice and mushrooms. Cook for an additional 5 minutes to heat through.
8. Garnish with fresh parsley and serve hot with lemon wedges on the side.