Name: Chicken Kofta over Turmeric Rice with Cucumber, Tomato & Mint Raita
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 0.68 kg ground chicken; 1 ½ lemons; 2 cups plain Greek yogurt; 1 ½ medium red onions; 3 tomatoes; black pepper; curry powder; extra virgin olive oil; garam masala; panko bread crumbs; salt; turmeric, ground

Chicken Kofta over Turmeric Rice with Cucumber, Tomato & Mint RaitaChicken Kofta over Turmeric Rice with Cucumber, Tomato & Mint Raita — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

3 (2 ½ cm) pieces ginger root

0.68 kg ground chicken

1 ½ lemons

2 cups plain Greek yogurt

1 ½ medium red onions

3 tomatoes

black pepper

curry powder

extra virgin olive oil

garam masala

panko bread crumbs

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and turmeric, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel, halve, and mince onions. Place half in a large bowl and half in a medium bowl (set medium bowl aside for the raita).

Peel and mince ginger and garlic; add both to the large bowl along with the chicken, bread crumbs, and spices. Using your hands, mix until well combined.

Using a ¼-cup measure, form the chicken mixture into 18 short, sausage-like shapes, approximately 4-inches long; place kofta on a large plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add kofta and pan-fry, rotating every 2-3 minutes, until browned and cooked through, 10-12 minutes. Transfer to a clean plate.

Meanwhile, juice lemons into the medium bowl that was set aside for the raita.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Trim and small dice cucumbers; add to the bowl.

Small dice tomatoes; add to the bowl.

Add yogurt, salt, and pepper to the bowl; stir to combine the raita.

To serve, divide rice, kofta, and raita between plates. Enjoy!

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