Broccoli Pulao Recipe | Easy Broccoli Pulao | Lunch Box Ideas | Variety Rice | Indian Broccoli Recipes

Monday, September 18, 2017

Broccoli Pulao Recipe | Easy Broccoli Pulao | Lunch Box Ideas | Variety Rice | Indian Broccoli Recipes

I am including a lot of broccoli in our diet considering its health benefits. I have already posted few broccoli recipes such as Broccoli Rice, Broccoli Paratha, Broccoli Stir Fry and Broccoli Potato Roast. This pulao goes well with any spicy Paneer gravy or Chicken/Mutton Gravy. Let us see the preparation steps. Check out my other pulao recipes too:

Ingredients:

Basmathi Rice - 1 Cup

Broccoli - 1(small sized)

Onion - 1

Ginger garlic paste - 1/2 tsp

Green Chilli - 3

Mint leaves - 1/4 cup

Coriander leaves - 1/4 Cup

Garam Masala Powder - 1/2 tsp

Pepper Powder - 1/2 tsp

Salt - as required

Cashews - 10

Raisins - few(optional)

To Temper:

Ghee - 1.5 tsp

Oil - 1/2 tsp

Bay leaf - 1

Cloves - 3

Cardamom - 2

Star Anise - 1

Cinnamon - 1/2 inch piece

Method:

1. Soak the basmathi rice for 20 mins and pressure cook it with 1.5 cups of water for 2 whistles. When the pressure releases, fluff it with a fork and allow it to cool.

2. Meanwhile, roast the cashew nuts and raisins in ghee until golden brown. Clean and remove the broccoli florets. Blanch the broccoli florets in hot boiling water for 5 mins. Drain the water and keep the broccoli aside. Chop the onions lengthwise. Also, chop the mint and coriander leaves finely.

3. In a pan, add the ghee/oil and temper it with the items under 'To Temper'. Then add the chopped onions and saute it until the onion turns transparent. Along with this add the ginger garlic paste and saute it for a minute. Now, add the chopped green chilli, mint and coriander leaves.

4. Add the blanched broccoli florets, garam masala powder and required salt. Cover the pan with a lid and cook for 5 mins in medium flame. The broccoli should be crunchy and should be cooked.

5. When the broccoli is done, add the cooled rice and mix it all together. Sprinkle required pepper powder and garnish with ghee roasted cashews and raisins.

Serve the yummy and nutritious pulao with any spicy gravy of your choice.

Points to remember:

Take care not to overcook the broccoli and make it mushy.
You can also add the green peas and carrots along with broccoli.
Also, 1/4 tsp of turmeric powder can be added. However, I prefer white pulao and so I skipped it.
To make the pulao rich, you can replace the water with light coconut milk for cooking the Pulao.
You can do the entire process in a pressure cooker itself. Start by tempering the ingredients under 'To Temper. Then saute the onion, green chilli, ginger garlic paste, mint and coriander leaves. Add the broccoli, garam masala and required salt. Finally, add 1.5 cups of water and soaked basmati rice. Pressure cook it for 2 whistles and serve.