Broccoli Biriyani | Broccoli Rice Indian Recipe

Broccoli Biriyani or Broccoli Rice is so flavorful and so yummy. I have tried the same recipe with different veggies, but none could lend the flavor that broccoli yields to this biriyani. We are broccoli lovers, and this broccoli rice is a treat to our family. The light green tinge of this biriyani with scattered dark broccoli florets makes it more appealing. Ideal for lunchbox and kids approved meal. As the rice is loaded with broccoli florets, just a boiled egg or onion raitha would make it a complete meal. You shall serve with grilled chicken(link) as well. Do check out my Cabbage rice recipe(link) for variation and I am sure you will love it if you are a fan of such quick meals.

Broccoli Biriyani Recipe:

Broccoli Biriyani | Broccoli Rice Indian Recipe

 

Save Print

Ingredients

For Rice:

• Basmati Rice - 1 cup
• Water - 2 cups
• Salt - ½ tsp

To grind:

• Ginger - 1 small piece
• Garlic - 2 big cloves or 4 small
• Green chilli - 1 or 2 or more as per spice level
• Coriander - 5 stalks with leaves
• Mint - 10 leaves
• Small onion - 2 small
• Coconut - 1 tbsp heaped
• Fennel seeds/Sombu - ¼ tsp
• Peppercorns/Milagu - 10
• Stone flower/Kalpaasi - 1 small pinch or just 1 piece
• Cinnamon/Pattai - 1 small piece
• Clove/Krambu - 1 small
• Green Cardamom - 1 small

To Temper:

• Oil - 1 tbsp
• Ghee - 1 tsp
• Star Anise - 1 small
• Bay leaf - 1
• Black Cardamom - 1 small
• Cinnamon/Pattai - 1

Base ingredients:

• Onion - 1
• Broccoli - 1 full flower
• Salt - ½ tsp or as required

3.5.3251

How to cook Basmati Rice?:

1. Take 1 cup basmati rice, wash twice and soak for 20 to 30 mins.
2. In a pan, add 2 cups water, ½ tsp salt and cook covered in high flame.
3. Once it starts to rolling boil, add soaked basmati rice(drain water completely and then add) and cook closed for 2 to 3 mins, until it starts to boil again.
4. After 3 mins, simmer and continue to cook closed for 10 mins.
5. After 10 mins, rice should have been cooked well without any water in it. Switch off the stove.
6. I usually cook rice in one burner and start sauteing broccoli in another burner, so that when broccoli is cooked, rice will be ready, and I will just use the hot rice as such. No need to cool down the rice, if cooked in a pan as mentioned. Cooker-cooked rice has to be cooled down in a separate plate, before adding. I prefer cooking rice in a pan for lump-free, non-sticky & long grain rice.

How to make Broccoli Biriyani?:

1. Separate the florets of broccoli and cut into 2 pieces if the floret is big.
2. Wash the florets with normal water and then add it to hot boiling water and leave it for just 10 seconds (stove switched off). Remove the florets from hot water and transfer it to normal water immediately. Again, take out the florets from normal water and keep the florets aside. Blanched broccoli florets are ready.
3. In a pan add 1 tbsp oil and 1 tsp ghee.
4. Once hot, add 1 small star anise, bay leaf and small piece each of black cardamom(optional) and cinnamon/pattai.
5. Cut 1 big onion lengthwise and add it along with a pinch of salt. Fry well but do not brown it.
6. Grind all items under “To grind” section(1 small piece Ginger without skin, 2 big Garlic cloves, 1 or 2 Green chilli, 5 stalks of Coriander with leaves, 10 Mint leaves, 2 Small onions,  1 heaped tbsp Coconut, 1/4 tsp Fennel seeds/Sombu, 10 Peppercorns/Milagu, 1 small pinch Stone flower/Kalpaasi, 1 small piece Cinnamon/Pattai, 1 small Clove/Krambu, 1 small Green Cardamom) using medium sized Mixie jar. Sprinkle lil water if required. Do not grind too smooth but grind without any bits.
7. Add the above green paste to fried onions and fry till raw smell of the paste leaves, in medium flame.
8. After 3 to 5 mins, add blanched broccoli florets with 1/2 tsp salt or as required.
9. Saute for a minute and cook closed in low-medium flame for 5 mins. Stir again and cook closed for 3 mins or until crunchily cooked. Do not cook it mushy.
10. Once broccoli is cooked, add cooked Basmati rice and mix very gently to coat all rice with green masala.

Tips for Broccoli Biriyani:

1. Do not skip stone flower/Kalpasi as it tenders great flavor to this recipe.
2. Do not overcook broccoli as slight crunchy bites are preferred. But just go with your preference.
3. Use groundnut oil or coconut oil or olive oil. Ghee is optional.
4. If you want to cook rice ahead, do not leave it in the hot pan as it might form clusters. Transfer to another container and keep closed, until required.
5. If you want to cook rice in Pressure cooker, use only 1.5 cups of water and keep the rice and water inside a vessel closed with lid and pressure cook(pour some water in the cooker too to avoid burnt bottom) for 1 whistle in high flame and 5 mins in sim. Or you can just go for 2 to 3 whistles in low-medium flame. However you cook, let the pressure release naturally and immediately transfer the rice to a plate and let it cool down completely before mixing with broccoli base.