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+ servings

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!
Course Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 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


  • 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!