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5 from 1 vote
Broccoli & Chicken Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Rice
Servings: 4
Author: Shireen Sequeira @ www.ruchikrandhap.com
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
  1. 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.

  2. 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

  3. 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
  4. 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.

  5. 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

  6. 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

  7. Garnish with chopped coriander and serve hot!