Broccoli – 1 crown
Basmati rice – 2 cups
Oil – 2tbsp
Ghee – 2 tbsp
Bay Leaf – 1
Water – 3 cups
Coconut milk/Yogurt – ½ cup
Lemon juice – 1 tsp
To Coarsely Grind
Whole spices – 1 tsp fennel seeds5-6 peppercorns, 1” piece of cinnamon & 1 clove
Ginger – 1” piece
Garlic – 5 cloves
Mint Leaves – handful
Cilantro – handful
Green Chilies – 4
Turmeric powder – ¼ tsp
- Wash and soak the basmati rice while you get the things ready.
- Separate the broccoli into small florets. Peel the skin of the stem and chop it into small strips too. Wash it and keep this aside.
- Grind all the ingredients under ‘To coarsely grind’.
- Heal oil and ghee in a heavy bottomed pan . Add the bay leaf. Add the ground paste and fry for a minute.
- Add the drained rice and fry for another minute.
- Add the coconut milk, lemon juice, salt and water. Bring it to boil.
- Reduce the heat, cover with a lid and cook for 10- 15 minutes till the rice is almost done.
- Open the lid and mix in the broccoli florets. Reduce the heat to minimum and cover again.
- Let this steam for the next 5-7 minutes before switching off. Keep it covered for another 5 minutes before opening the lid. This time is just sufficient to cook the broccoli while retaining it crunch, color and nutrients.
- Gently fluff with the fork and serve.
– Try adding other vegetables like green peas, capsicum, carrot, fenugreek leaves (methi) or cauliflower.
– You can skip mint leaves if you do not like its taste.
– Those who love cashews or almonds can grind it along with the other ingredients. It tastes awesome.
– You can skip the coconut milk or yogurt and use just water to cook the rice. However, coconut milk adds a creamy and nutty taste that according to me makes the dish tastier.
– Adding yogurt gives a tangy touch.