Sunday, March 4, 2012

Brown Rice Brocolli Pulao

A mildly spiced pulao, ideal for lunches and potlucks. Keeps well balanced and spiced till lunch time! 

  1. Brown Basmati Rice - 150 gm, cooked as per instructions 
  2. Brocolli - 1 large flower, cut into florets (about 120 - 150 gm)
  3. green peas - 50 gm
  4. Garlic - 30 gm , or 2 tbspns, chopped finely
  5. Cumin seeds - 1 tspn
  6. Bat leaf - 1 -2 
  7. Cinnamon Bark - 1/2 inch 
  8. cardamom - 4, crushed slightly 
  9.  Extra virgin olive oil - 3 tbspns (I use olive oil, but you can use ghee or any other oil from your cupboard. But Olive oil gives that extra nutty flavor to the Pulao)
  10. salt
  11. turmeric
  12. Mint leaves for garnish
  1. In a heavy bottomed dish, heat a tspn of oil and fry up your spices (jeera, cinnamon, bay, cardamom), and after they release their aromas, add in the garlic
  2. wait till the garlic is browning and then add in the broccoli.  I cook till just the broccoli turns green and becomes a bit tender. But you can cook till you like. 
  3. add in the peas and cook for another 3 min. 
  4. add salt and turmeric and cook for another minute
  5. add this mixture to the cooked rice and mix gently, till all of it thoroughly mixed. 
  6. Garnish
Serve Hot !

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