South Asian Chicken and Rice Salad

Rinse basmati rice until water runs clear, then cook in salted boiling water for 12 minutes until tender, and fluff with a fork.

Coat chicken breast with 1 tbsp yogurt, tandoori spice, salt, and black pepper and let sit for 5 minutes.

Grill or pan-sear chicken over medium-high heat for 6 minutes per side until charred outside and no longer pink inside, then slice thinly.

Thinly slice shallot, toss with half the lemon juice and a pinch of salt, and set aside until pink and softened.

Grate cucumber, squeeze out excess water, and stir into remaining yogurt with remaining lemon juice and a pinch of salt.

Toast almonds in a dry pan for 2 minutes until golden, then roughly chop.

In a small bowl, whisk the lemon juice, olive oil, salt, and pepper until smooth.

Spread rice on plates, arrange sliced chicken on top, spoon raita alongside, scatter pickled shallots, chopped almonds, and fresh mint over everything.