Basmati Pilaf

Total Time

30 minutes


2 servings


Basmati Pilaf
  • 1 pouch Tilda® Ready to Serve Bombay Rice
  • 2 tsp. butter, room temperature, divided
  • 1 Tbsp. shallot, finely diced
  • 1 Tbsp. pistachio nuts, peeled
  • 1 Tbsp. dried cranberries
  • 1/4 tsp. fresh thyme, picked
  • Parsley springs, for garnish

Turkey Steaks
  • 2 tsp. olive oil
  • 2 (6 oz.) turkey breast cutlets


  1. Heat the Tilda Ready to Serve Bombay Rice according to package instructions. Set aside.
  2. Heat half the butter in a large pan over medium heat. Add the shallots and cook, stirring until they begin to soften. Stir in the pistachios, cranberries and thyme and cook an additional minute. Fold in cooked rice and keep warm.
  3. Heat a grill pan over high heat. Coat the turkey cutlets with olive oil and place on the grill. Grill for 3 minutes, then turn over and grill for another 3 minutes. The internal temperature of the turkey cutlets should read 165°F.
  4. Remove cutlets from the grill and brush with remaining butter. Let rest for 5 minutes, then slice into 3 or 4 pieces.
  5. Divide the rice between plates, top with the sliced turkey and a garnish of parsley.