Broccoli Paneer Rice is a healthy, delicious, one pot meal that can be made in minutes and so this would go perfect for lunch box. Usually I have seen most of the people saying no to Broccoli, but when it comes to the health benefits it has loads in it. And so, thought of infusing broccoli with rice as a main ingredient and paneer which my kids like to the core as a secondary ingredient. I was little worried when I prepared this rice, as I gave a try directly for my kid’s lunch box, and I prepared little steamed rice too, so that I can use it as a backup if this Broccoli Paneer rice doesn’t work. But the rice was yum and unimaginable.
I have induced coconut oil, you can substitute it with ghee/clarified butter or any cooking oil.
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Taking this to Fiesta Friday #156 hosted by Angie@thenovicegarderner.
Health Benefits of Broccoli: Broccoli is well known for preventing cancer, it reduces cholesterol as it is packed with soluble fiber, it helps in bone health, good for heart health, also it helps in digestion and prevents constipation.
Let me share the recipe…
Broccoli Paneer Rice
- Broccoli – 1 no (medium size)
- Paneer – 150 gm
- Basmati / Long Grain Rice – 2 cups
- Coriander leaves – a fistful
- Mint leaves – a fistful
- Green chilli – 2 nos
- Garlic – 5 cloves
- Cloves – 3 nos
- Cinnamon – 1 stick
- Star Anise – 1 no
- Coconut milk – 2 cups
- Chilli powder – ¾ tsp
- Coriander powder – 2 tsp
- Salt to taste
- Coconut oil – 1 ½ tbsp.
Making of Broccoli Paneer rice –
- Wash and separate the florets of broccoli (medium size).
- Cube the paneer to medium size pieces.
- Grind coriander leaves, mint leaves, green chillies and garlic to a fine paste by adding little water.
- Heat oil in a pressure-cooker or heavy bottomed vessel, add the cloves, cinnamon and star anise, wait until they crackle.
- Add the broccoli followed by chilli powder and coriander powder, cook for few mins.
- Pour the ground mixture (coriander leaves, mint leaves, green chillies and garlic paste) and cook for few mins or until the raw smell goes off.
- Add the cleaned rice, followed by salt and cook for few mins.
- Pour the coconut milk and water (in equal proportion), pressure-cook for 3 whistles or if using a heavy bottomed vessel, cover and cook until the rice is cooked.
- Meanwhile heat a tsp of oil in pan, add the paneer pieces and cook them on both sides until they turn golden brown in color.
- Remove the lid when the pressure releases, give a gentile stir and add the roasted paneer, give a gentle stir and serve.
Serve hot with raita and any deep fry. I have accompanied it with Potato chips.
I was about to prepare Rasgulla for Diwali and when my daughter asked me why don’t you prepare Rasmalai. I thought really it was good idea, as rasgulla and rasmalai is not so far. Hunted many recipes for Rasmalai, finally was about to prepare.
My first try, but it turned out soft, fluffy and yummy. Let us move on to the recipe…
Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my sweets recipe in this link: https://madraasi.com/recipes/snacks/.
- Rasgulla – 10 nos (homemade or store bought)
- Milk – 3 cups
- Sugar – 3 tbsp
- Almonds/Badam – 10 nos
- Pista/Pistachios – 10 nos
- Saffron – few strands
- Kewra or Rose essence – ½ tsp
- Cardamom powder – ½ tsp
Milk getting boiled with saffron strands and a pinch of yellow food colour
Cashew nuts and Badam grounded with milk
Nuts paste to boiling milk
Rasgulla getting dropped gently
- I used homemade rasgulla (while preparing rasgulla, just like that I have flatten the paneer balls and then cooked).
- Soak almond/badam and pistachios in a hot water for 20 mins, peel off the skin and reserve 3 nos of almonds and pistachios for garnish.
- Grind those (almond/badam and pista) with ½ cup of milk to a paste (fine or coarse as you prefer).
- Boil milk along with few strands of saffron in a non-stick pan, simmer the flame and let it thicken.
- Pour in the grounded mixture to the milk along with sugar and cook until the raw smell goes off.
- Scrape the sides of the vessel with a spoon and drop in the scraped milk and continue boiling.
- Pour in the rose/kewra essence, sprinkle cardamom powder and cook until the milk thickens.
- Gently drop the rasgullas and cook in medium flame for 10 mins.
- Switch of the flame and transfer it to a bowl.
Note: You can adjust the consistency of rasmalai by adding more almond and pistachios paste when you need it thick else add only few quantity when you need a thin rasmalai. You can also use round shaped rasgulla and if you want to flatten the store bought once, gently flatten the rasgulla and gently drop them to the boiling milk.
Do check out my homemade rasgulla recipe in this link: https://madraasi.com/2015/09/27/rasagulla/.
Recently I have prepared paneer at home, and so thought of trying dishes with paneer. This paneer laddu is one among the list.
Paneer laddu is a delicious, crunchy, soft dessert which melts in the mouth. Kids love this a lot, as not only me but my hubby and kids all of us love milk sweets, we all loved it to the core. As it was my first try, I attempted with a little quantity, but it was a finished in minutes. A wonderful, easy, simple and less time consuming festive recipe. Let us move on to the recipe…
Do check out my other dessert recipes in this link: https://madraasi.com/recipes/desserts/.
- Paneer / Cottage Cheese – 200 gm
- Condensed milk – 250 gm
- Clarified butter / Ghee – 1 tbsp
- Raisins – 10 nos
- Saffron Strands – 10 nos
With condensed milk
With ghee/clarified butter
Getting cooked in medium flame
Getting cooked in medium flame
To a rolled consistency
Rolled to small balls
- Bring the paneer to room temperature if it’s refrigerated, and crumble it well with your hands.
- Take the crumbled paneer in a mixie, along with the condensed milk and grind for few mins (no lumps should be there).
- Transfer the grounded paste to a non-stick kadhai, pour in the clarified butter/ghee and keep in medium flame for few mins.
- Keep on stirring, else it would be burnt until it starts leaving the sides of the kadhai and comes to a rolling consistency.
- Remove from fire and transfer it to a plate.
- Take small portions of the dough and roll it to a small balls with a piece of raisin and a strand of saffron.
Note: Roll it to small balls, before it gets cooled. Store it in an air-tight container, once it comes to room temperature. I have used home-made paneer.
Also check out our Rava Ladoo recipe, Moong Bean Ladoo recipe, Sesame Ladoo recipe , Besan Ladoo, Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.
Do check out my Home-made paneer recipe in this link: https://madraasi.com/2015/09/27/homemade-paneer/.