Chicken and Mushroom Pilaf with Basmati Rice

Ingredients

• Basmati rice (1 ½ cups, rinsed and drained)
• Chicken breasts (1 pound, cut into bite-sized pieces)
• Mushrooms (8 ounces, sliced)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Chicken broth (3 cups)
• Turmeric (1 teaspoon)
• Cumin (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish, chopped)
• Lemon wedges (for serving)
• Olive oil (2 tablespoons)

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, approximately another 5 minutes.
5. Stir in the rinsed basmati rice, turmeric, cumin, salt, and pepper, ensuring the rice is well-coated with the spices.
6. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
7. Return the cooked chicken to the skillet and gently stir to combine with the rice and mushrooms. Cook for an additional 5 minutes to ensure everything is heated through.
8. Remove from heat, garnish with fresh parsley, and serve hot with lemon wedges on the side.