Chicken Kofta over Turmeric Rice with Cucumber, Tomato & Mint Raita

Directions

1. Rinse the basmati rice under cold running water using a colander, then drain and transfer to a small saucepan. Add the broth and a pinch of turmeric, then bring to a boil over high heat.
2. Wash the cucumber, mint, tomato, and onion; dry the produce and set aside.
3. When the liquid boils, cover the rice, reduce the heat to low, and simmer until the liquid is absorbed (about 15–18 minutes). Remove from heat and let stand, still covered, for 5 minutes.
4. In a bowl, combine the minced onion (reserve half for the raita), minced ginger and garlic with the ground chicken, bread crumbs, and spices. Mix with your hands until evenly blended.
5. Shape the chicken mixture into six short, sausage-like kofta using a 1/4-cup measure and place them on a plate.
6. Preheat a nonstick skillet over medium-high heat, then add a splash of oil and swirl to coat the bottom.
7. Cook the kofta, turning every 2–3 minutes, until browned and cooked through, about 10–12 minutes; transfer to a clean plate.
8. Juice the lemon into the small bowl reserved for the raita, then pick and finely chop the mint leaves and add to the bowl.
9. Dice the cucumber and tomato into small pieces and add to the raita bowl with the yogurt, a pinch of salt, and pepper; stir to combine.
10. To plate, divide the turmeric rice among plates, top with kofta, and spoon raita alongside.
11. Enjoy your meal with the finished components neatly arranged on each plate.