Broccoli rice is one of my favourite go-to meals, especially when I’m craving something light yet satisfying and filling. If you’re like me and looking for ways to make your meals healthier, then this broccoli rice is a winner. It’s easy to make, full of flavours, and packed with nutrients. Plus, it stays non-sticky even after hours of preparation, making it perfect for meal prep.

Not only is broccoli full of antioxidants and vitamins, but it’s also a great way to sneak in those veggies into your diet without compromising on taste. This healthy rice dish is rich in fiber and low in calories, making it ideal for a balanced meal.

Let’s Talk About Ingredients

• Broccoli Florets: Broccoli is a great source of Vitamin C, fiber, and antioxidants. For this recipe, we’ll blanch the broccoli to remove any impurities and pesticides, ensuring it’s as healthy as possible.
• Rice: You can use parboiled rice for a firmer texture or basmati for a softer touch. Both varieties work well, but remember to adjust water and cooking time based on the rice type.
• Spices: A blend of cumin, cardamom, cinnamon, cloves, turmeric, and garam masala gives this dish a warming Indian pulao flavour. Everything in milder quantity.
• Cashews and Peas: These add some crunch and sweetness, complementing the broccoli beautifully.
• Herbs: Fresh mint and coriander leaves elevate the freshness and add a burst of flavour.
• Curd (Yogurt): This helps to tenderize the rice and adds a creamy, tangy taste. We dont add curd to pulao but only for biryani. this is entirely my version of rice and it actually compliments the masala.

Detailed Recipe

Video recipe

Instructions with photo guide

Blanch the Broccoli
Boil 3 cups of water in a pot with 1/2 tsp salt. Add the broccoli florets and cook for a couple of minutes. Immediately transfer the florets to cold water to stop cooking (this is called “shocking”). Once cooled, drain the water and set the broccoli aside.

Cook the Spices
Heat 1 tsp oil in a cooker. Add 1/2 tsp cumin seeds, 3 cardamom pods, a small piece of cinnamon, and 3-4 cloves. Sauté for a few seconds, then add 2 finely chopped garlic cloves. Fry for a few seconds until fragrant.

Add Nuts and Onion
Add 8-10 cashews and sauté briefly. Then, add 1 finely chopped onion, 1/2 cup broccoli stem and fry for 30 seconds.

Add Green Chilies and Herbs
Add 4 broken green chilies, a handful of chopped mint leaves, and a handful of chopped coriander leaves. Stir everything and cook for 1 minute on medium heat.

Mix in the Spices
Add 1.5 tbsp curd (yogurt), 1/8 tsp turmeric powder, 1 tsp chili flakes, 1/8 tsp pepper powder, and 1/8 tsp garam masala. Stir and cook until the raw smell disappears.

Add Peas and Water
Add 1/2 cup peas (fresh or frozen), fry for a minute, then pour in 2.5 cups of water. Season with 1/2 tsp salt, making sure the water tastes slightly salty.

Prepare the Rice
Soak 1 cup washed parboiled rice for 15 minutes. Drain the water and add the rice to the cooker. Stir well and let it come to a rolling boil.

Add Broccoli and Cook
Add the prepared broccoli and mix it in gently. Close the lid and pressure cook for 4 whistles. Let the pressure settle naturally.

Final Touch
Open the cooker once the pressure has settled. Mix the rice gently, and your healthy broccoli rice is ready to serve hot!

Expert Tips

• If using basmati or other rice varieties like seeraga samba rice that cook quickly, reduce the water to 1.25 cups for 1 cup of rice and cook for 2 whistles on medium heat.
• Always check the water level according to the quality and age of the rice. Older rice may require more water.
• For added flavor, serve this dish with chips, pickle, or curd on the side.

FAQs

Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to blanch it properly.

How can I make this dish spicier?
Increase the amount of green chilies or add a bit of red chili powder while cooking.

Can I substitute curd?
You can use fresh cream or coconut milk if you prefer a different creamy base. or just skip it entirely.

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