Tag Archives: vegetable rice recipe

Broccoli Paneer Rice

Standard

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.

CLICK HERE for variety rice recipes.

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, images of broccoli rice, broccoli rice, broccoli rice recipe, broccoli recipe, paneer, paneer rice, paneer recipe, paneer rice recipe, image of broccoli paneer rice, vegetarian rice, vegetarian rice recipe, vegetable rice, vegetable rice recipe, tamil recipe, tamil recipes, variety rice, variety rice recipe, tamil variety rice, tamil variety rice recipe, images of variety rice, variety rice image, Indian variety rice, Indina variety rice recipe

Broccoli Paneer Rice

Ingredients:

  • 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 –

Preparation:

  • 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.

 

Cauliflower Rice

Standard

Cauliflower Rice is a very simple to pack for lunch box and even the people who omits cauliflower, loves this cauliflower rice. Here I have blanched, grated the cauliflower and tempered them along with spices and rice with few spice powders. Also I would say that it’s kids friendly because this rice is a good source for kids to consume cauliflower. Let us move on to the recipe…

Cauliflower Rice / PooKhos Sadham

Cauliflower Rice / PooKhos Sadham

Ingredients:

  • Cauliflower – ½ no
  • Boiled Rice – 2 cups
  • Onions – 1 ½ nos (medium sized)
  • Green chilies – 2 nos
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Black pepper powder – ½ tsp
  • Garlic – 4 cloves
  • Salt to taste
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp

Preparation:

  • Blanch the cauliflower: Cut the cauliflower heads and drop them in boiling water. Cover and keep in medium flame for 5 mins. Drain the water and bring them to room temperature. Keep it aside.
  • Grate the blanched cauliflower.
  • Peel and finely chop the onions and green chilies.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait till they crackle.
  • Add in the garlic, green chilies and onions, cook them till the onions turn transparent.
  • Add in the grated cauliflower along with turmeric powder, chili powder, pepper powder and salt.
  • Cook them till the raw smell goes off and Sprinkle little water, cover and cook till the cauliflower becomes soft.
  • Add in the boiled rice and stir them well with the cauliflower.
  • Keep on stirring for 5 mins, till the cauliflower and rice gets blend together.

Serve hot with any curries. I have accompanied this with Egg omelet Curry.

Indian Vegetable Risotto

Standard

Today I thought of preparing risotto and planned preparing vegetable risotto. Coming to Risotto it’s an Italian rice dish cooked in broth to a creamy consistency. Here I am going to blog a Vegetable Risotto but in Indian touch, since we love the taste of some specific Indian spices. I have cooked the brown rice with vegetable broth (stock) to a medium creamy consistency with some Indian spices. The taste was delicious, more than the taste the aroma which pulled my kids and hubby to the kitchen and made them wait with hunger in the dinning table. The rice was over within few minutes. . What do I need than this? Let us move on to the recipe…

I am taking this to Fiesta Friday #60 hosted by Angie.

Indian Vegetarian Risotto

Indian Vegetarian Risotto

Ingredients:

  • Vegetable broth (stock) – 6 cups
  • Brown Long grain / Basmathi rice – 2 ½ cups
  • Mixed vegetables (carrots, green peas, cauliflower and potatoes) – 1 ½ cup
  • Onion – 1 no (medium sized)
  • Garlic cloves – 5 nos
  • Black pepper powder – 1 tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – a handful
  • Salt to taste
  • Vinegar – 2 tsp
  • Butter – 1 tbsp
  • Olive oil – 1 tbsp
  • Cheese cubes – 20 gm

Preparation:

  • Vegetable stock: In heavy bottomed vessel, take 2 litres of water, peel and roughly chop the onions, carrots, coriander leaves, potatoes, crush cumin seeds and pepper corns. Add all these vegetables and spices with salt and a tsp of olive oil. Cover and cook in medium flame for an hour. Drain and reserve the broth (stock) and keep it aside.
  • Wash and clean the rice. Soak the rice in water for about 20 mins.
  • Peel and finely chop the onions, peel and roughly chop the carrots and potatoes into cubes.
  • Chop the cauliflower into big florets.
  • Heat olive oil and butter in a pressure cooker or a heavy bottomed vessel.
  • Add in the onions and garlic cloves, cook them till the onions become transparent.
  • Add in the vegetables except cauliflower and all the spice powders along with salt. Cook them till the raw smell goes off.
  • Add in the rice and cook for 5 mins by stirring them once in every two mins.
  • Pour in 6 cups of reserved broth (stock), vinegar and caulilfower wait till it boils.
  • Pressure cook for 3 whistles, if in pot cover and cook till the rice is done.
  • Open the cooker when the pressure is released and top it with grated cheese.

Serve hot with any side dish. I have accompained it with Chilli Chicken and Coleslaw.