Friday, April 07, 2017

Broccoli Rice Recipe | Indian Style Broccoli Rice | Variety Rice Recipes for Lunch Box | Lunch Box Ideas

Broccoli has a lot of health benefits and I would like to include it in our diet. I don't really like the taste of broccoli and whenever I make Broccoli stir fry or Broccoli potato roast, Jany and I eat it considering its health benefits. However, Happy doesn't eat it and to make her eat, I tried Broccoli paratha. She liked it very much and when I was thinking something similar to that, this broccoli rice came to mind. Since we are grinding the broccoli for this recipe, she didn't complain and had it. I will share a pulao recipe soon without grinding the broccoli. Let us move on to the recipe:
Rice - 1 Cup(uncooked)
Whole Broccoli - 1(small sized)
Onion - 1(chopped lengthwise) 
Garlic - 3 to 4 cloves 
Chilli Powder - 1/2 tsp 
Sambhar Powder - 3/4 tsp 
Turmeric Powder - 1/4 tsp 
Salt - as required 
Ghee - 1 tblsp 
Cashew Nuts - 10
To Temper: 
Oil - 1.5 tsp 
Jeera(Cumin) - 1 tsp 
Mustard Seeds - 1 tsp 
Curry Leaves - few
1. Remove the broccoli florets from the stem. Clean and wash the florets in running water. In boiling water, add the washed florets and let it remain in the hot water for 5 minutes. Then drain the florets from the water and pat it dry. Transfer it to a mixer jar.
2. Grind(pulse) the florets coarsely. (Instead, you can grate it too). Meanwhile, in a pan add some oil and temper with the items under 'To Temper'. 
3. Then add the chopped onion and garlic. When the onions turn transparent, add the chilli powder, turmeric powder and sambhar powder. Mix it all together and when the raw smell of the masala leaves, add the pulsed broccoli.
4. Add required salt and cook it covered in medium flame for 2 to 3 minutes.(if preferred, you can sprinkle water and cook it for few more mins). Meanwhile, fry the cashew nuts in ghee until golden brown and keep it aside.
5. Cook the rice and spread it on a plate to cool completely. Finally, add the cooled rice to the broccoli masala and mix it well. Add the ghee roasted cashews along with the ghee and gently mix without breaking the rice. Adjust the salt and top it with more ghee if required.

Serve the nutritious rice along with any poriyal of your choice. I served it with Cucumber Pachadi and fryums.
Points to remember:
  • Make sure not to grind the broccoli smoothly. It should be coarse.
  • Adding ghee really adds more taste to the rice, hence don't skip it.
  • If required you can add 1/2 tsp of garam masala too.
  • I have used basmathi rice and hence I soaked it for 20 mins and pressure cooked it with 1.5 cups of water for 2 whistles. Normal rice can also be used.
Warm Regards,
Happy's Cook - Divya

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