Broccoli – 1 crown
Basmati rice – 2 cups
Ghee – 2 tbsp
Oil – 2tbsp
Bay Leaf – 1
Salt – to taste
Coconut milk/Yogurt – ½ cup
Water – 3 cups
Lemon juice – 1 tsp
To Coarsely Grind
Whole spices – 1 tsp fennel seeds, 5-6 peppercorns, 1” piece of cinnamon & 1 clove
Ginger – 1” piece
Garlic – 5 cloves
Cilantro – handful
Mint Leaves – 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 lemon juice, coconut milk, 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.