his delicious, healthy and easy broccoli pulao is the quickest dinner recipe you will ever make. Incredibly simple, one pot recipe which will have you and your kids wanting more.
It doesn’t become simpler than this. Broccoli pulao is full of nutritious broccoli and a fix of protein with peas. This pea and broccoli pulao is made at my house at least once a week and my favorite side dish with this recipe is a nice salad and a raita made with curd.
My daughter loves to take this in her lunch or tiffin box as well. She loves the small broccoli florets in the dish with speckles of peas. She fondly calls the broccoli as small tree that she is putting in her mouth.
Broccoli is a super food and is loaded with Vitamins like Vitamin K and Vitamin C, folate and minerals. It’s a powerful antioxidant too which is great for the gut and body. If you have come here, I am sure you will be interested in more broccoli recipes which are on this site.
Broccoli pulao is a healthy and nutritious one pot meal made with rice, broccoli and peas
- 2 tbsp Ghee
- 4 Cardamom Elaichi
- 4 Clove
- 1 Bay Leaf
- 1/2 inch Cinnamon
- 1 tsp Cumin Seeds
- 1/2 cup Onion finely chopped
- 1 tsp Ginger and Garlic chopped or paste
- 1/2 cup Broccoli florets steamed for 3 minutes
- 1/4 cup Peas
- Salt to taste
- 1 tsp Black Pepper Powder
- 1 cup Basmati Rice, washed and soaked for 10 minutes
- 1 3/4 cups Water
- 1 tbsp Coriander finely chopped
In a pressure cooker, add ghee and once it is hot add the cumin seeds, cardamom, cinnamon, bay leaf, and cloves.
Once the dry spices have been roasted add onion and mix till translucent.
Now add ginger and garlic chopped and mix well for a couple of minutes.
Now add broccoli and peas and mix well.
Add salt and black pepper powder and mix everything together.
Now add drained rice and fry everything together for a couple of minutes.
Now add water as required. For 1 cup rice, it’s usually 2 cups of water but I add a little less than 2 cups and pulao comes out absolutely perfect.
Cook for 1 whistle on medium flame.
Take the pressure out, garnish with coriander and serve hot with Dal, Curry or Curd.