Broccoli & Chicken Rice
Go green with this delicious Broccoli and Chicken Rice. The chicken can be air fried to minimize the use of oil and make this a healthier meal option!
Servings 4
Ingredients
- 1 medium onion, finely chopped
- 1 teaspoon ginger & garlic paste
- 3 cups cooked rice
- 250 grams broccoli, cleaned & finely chopped
- 300 grams boneless chicken
- 4-5 fat cloves of garlic minced
- 1 tsp lime juice
- 1 tablespoon ghee or oil
For the green masala
- 1/2 cup coriander leaves
- 2 tablespoons mint leaves
- 3-4 green chillies
- 1/2 inch ginger
- 1/4 teaspoon cumin seeds
- 1 teaspoon lime juice
- 3 cloves
- 1/2 inch cinnamon stick or cassia bark
Instructions
- Grind all the ingredients mentioned under 'For the green masala' to a fine paste. Use water sparingly. We need a thick masala. Rinse the mixie jar with 1/4 cup of water and reserve.
- Wash and cut the chicken into bite sized pieces. Pat dry and marinate it with 2-3 tablespoons of the green masala, salt to taste and a few drops of lime juice. Keep aside for 15 mins
- Air fry the chicken pieces at 200 degrees C for 12 mins (flipping them halfway through the cooktime). You can also grill the pieces in an oven or shallow fry on a grill pan brushed with 1 tsp ghee. Once done, let them cool and roughly shred the kebabs
- Heat the ghee in a pan and fry the onions till translucent. Then add the ginger & garlic paste and fry for a few seconds or till the raw smell goes away.
- Add the green masala and fry for 1-2 minutes. Add the finely chopped broccoli and stir fry on a high heat for 3-4 minutes. Sprinkle the reserved water from the mixer jar in parts until the broccoli is tender but not mushy
- Add the cooked rice and shredded chicken kebabs and mix everything well. Add a few drops of lime juice if desired. Season with salt and pepper. Cover and simmer for 1 minute, then turn off the heat and leave the pan untouched for 2 minutes
- Garnish with chopped coriander and serve hot!