Broccoli Pulao Recipe: Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green in color, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different, but closely related cultivar group of the same Brassica species.
It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying.
Broccoli Rice is a quick and easy dish to make. This is how I prepare Broccoli rice. This dish can also be made with brown rice or leftover rice. This simple dish will appeal to both children and adults. “Broccoli is considered a good source of nutrients because it is high in vitamin C, carotenoids (vitamin A-like substances), fibre, calcium, and folate,” according to the American Cancer Society. Broccoli also contains a variety of phytochemicals, or plant chemicals, which may have anticancer properties.” So why not include it on a regular basis in our diet? Today, we’ll learn how to make broccoli rice using this simple recipe.
Broccoli Pulao | Easy Broccoli Rice |
- 1 cup basmati rice
- 1 cup Broccoli florets
- 1 onion big
- 1 tsp Ginger garlic paste
- 2-3 slit Green chilli
- Mint leaves fistful
- Coriander leaves fistful finely chopped
- 1 tbsp Fresh Lemon juice
- Salt needed
- 1 tbsp oil
- 2 cloves
- 1 inch Cinnamon
- 1 Cardamom optional
- Basmati rice should be washed and soaked in 2 cups of water for 20 minutes. Cook the basmati rice with 1 tbsp fresh lemon juice in the water. Discover how to cook basmati rice. When it's done, fluff it with a fork and set it aside.
- Heat the oil, then add the cloves, cinnamon, and cardamon and sauté for 2-3 seconds before adding the finely chopped onions and green chilies.
- Saute the onions until they turn pink, then add the ginger garlic paste or finely chopped ginger and garlic (1 inch ginger and 1 tbsp of garlic minced).
- Cook for a few minutes more, then add broccoli florets, finely chopped coriander, mint leaves, and salt to taste. Cook, covered, until the broccoli is tender but still crunchy. (Broccoli cooks quickly, so keep an eye on it.) Broccoli becomes soft and mushy when overcooked, losing nutrients and flavour. Take care not to overcook the broccoli, as it should retain its crunchiness.)
- When the broccoli has softened slightly, add the cooked rice and mix well. Serve hot with raita or any tomato-based gravy.
There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as “broccoli”, named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool-season annual crop. Sprouting broccoli (white or purple) has a larger number of heads with many thin stalks. Purple cauliflower or Violet Cauliflower is a type of broccoli grown in Europe and North America. It has a head shaped like cauliflower, but consisting of many tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds. Purple cauliflower may also be white, red, green, or other colors.
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