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.
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.
Usually when it comes to spinach, it would be a great challenge for me to make my kids consume it. So I do combine the spinach with rice with spices too enhance the taste and flavor of the rice. Already have updated on such recipe – Spinach Rice, which I have roasted the spices and grounded the masala to enhance the flavor.
This Corn and Spinach rice is very easy, simple, delicious, and healthy and takes just 5 to 10 minutes to prepare. A best lunch box recipe, also I have been sharing my daily lunch box in instagram – do follow and stay connected with our instastories. Also this requires very few ingredients that are available in all the kitchens. Let me share the recipe…
As I have shared in earlier posts few recipes with prawn head – Prawn head curry, Prawn head Fry and now its prawn head rice. Instead of throwing out the prawn head, you can use them to flavor your rice, which gives you a wonderful flavor and aroma to your rice.
This is very simple and easy to prepare, but clean the prawn head well – CLICK HERE to know how to clean Prawns and Prawns head. This rice goes out well with fish curry or prawn curry. I would say when you prepare prawn curry; instead of throwing out the head you could use them in the rice as Buttery Prawn Head Rice. Let me share the recipe…