Broccoli Stir-fry Rice

I am pretty fond of rice varieties. From the humble Coconut Rice, Tamarind Rice to some exotic Biriyanis and Fried Rices. Well, the options are plenty. The rice preparation at home, depends on how much time I have in hand, how hungry we are or sometimes it just depends on what my pantry has to offer to me!

Last Saturday, pantry needed replenishing and there were not much veggies for choice. I just had a nice big floret of Broccoli, some spring onions and a huge capsicum, besides the must-haves onions and tomatoes.

That is how this Broccoli Stir-fry Rice happened and I teamed it up with a scrumptious Capsicum Burji. Its a yummy from my Grand-aunt's kitchen... its a definite keeper! :)



Ingredients

Basmati Rice - 1 cup

Water - 2 cups

Broccoli - 1 cup, florets

Onion - 1 medium, roughly sliced

Spring Onion - 1/2 cup, finely chopped

Pepper powder - 2 tsp

Salt - to taste

Oil - 1 tbsp

Ghee - 1 tbsp

Method

• Pressure cook the rice with water up to 1 or 2 whistles and keep aside cooked rice.
• In a pan, heat oil and add in the chopped onions.
• Saute for a while until the onions turn translucent and then add in the chopped spring onions.
• Saute for another minute and then toss in the broccoli florets.
• Keep the pan closed and allow to cook on medium flame for about ten minutes, until the broccoli cooks. You should be able to slice the broccoli with ease using a spoon or a knife.
• Now, add in salt, pepper powder, ghee and mix well.
• Add in the cooked rice and combine all the ingredients well.
• You could garnish the rice with roasted cashew nuts, if you like.
• This rice goes real well with Capsicum Burji.  :)

 

Sending it off to
Sweet n Savoury's Favourite Recipes Event: Rice Recipes