Easy Brocoli Jeera Rice

I had this craving for Jeera rice and stir fry Brocoli but just could not afford the time to do both. I needed to cook quickly, clean up, get dressed and be on time for a meeting all within an hour..lol..

So the answer to this would be to do a one pot of Brocoli Jeera rice...saved time without compromising on the flavours that I was looking for. 

Jeera Rice
1 cup Basmathi rice (washed, soaked, drained)
1 tbsp ghee, butter or oil
1 tsp cumin (Jeera)
1 pc dried chilli
1 pc chopped green chilli
1 small chopped onion
Some mint & coriander leaves
Salt & pepper to taste
2 cups water
1 cup loosely chopped brocoli or any vegetable (optional)
1/2 cup green peas (optional)
Some fried onions (optional)

Method:
Heat oil and splutter the cumin. Add the dried red chilli, green chilli and chopped onions. Saute until fragrant. Add some mint and coriander leaves. Add salt and the drained rice. Fry gently so that rice is well coated with spice. Add water twice the amount of measured rice and bring to boil. Half way through the cooking, throw in the brocoli (if using). You may use green peas and add some fried onions if you like. Lower the flame and cook covered. When water has been mostly absorbed, fluff gently and turn off gas. Keep covered for 10 minutes before serving. Had this with spicy chutney and potato crisps.

Patin Biryani

Patin is replaceable with other fish such as mackerel, threadfin, tuna or even salmon.

For the Rice:
1-2 cups Basmati rice
4-5 cups water
2 strands Pandan leaves (tied)
1 Cinammon stick
4 Cardamom pods
3 Cloves
1 handful of Mint & Coriander leaves
Salt & Pepper to taste




For the fish:
1/2 tbsp melted ghee, butter or olive oil
1/2 tbsp mustard oil
1 tsp cumin seeds
Some whole garam masala
Pinch (less than 1/2 tsp) asafoetida/hing (optional)
1 pc lemon grass or kaffir lime leaves (optional)
1 pc chopped onion
1 tsp ginger garlic paste
1 tbsp Spring Onions (optional)
1 tsp Garam Masala
1 tsp chilli powder
1 tbsp Lemon Juice
1/2 cup cherry tomatoes
1 tsp dried Mint or 1 tbsp chopped fresh Mint
Salt & Pepper to taste
Pinch Saffron slightly roasted and crushed with 2 tbsp warm milk
(alternatively may use turmeric powder)
2 cups fish (deboned & thick cubed)

Method:
For the rice, add all the ingredients for the rice (except the rice) to the water and boil till your kitchen smells delicious...
Add the drained rice and half-cooked to three-quarter cooked. Do not fully cooked. Drained and put aside.
For the Fish Masala, heat the ghee & mustard oil and throw in the cumin seeds till it splutter, then the whole garam masala and the hing, lemon grass or kaffir lime leaves(if using). Add the onions and ginger garlic paste. Add the chillis, garam masala powder, turmeric powder or crushed saffron (if using), lime juice and yoghurt. Add the cherry tomatoes, mint and coriander leaves and chopped spring onions (if using). Salt and pepper to taste. Add the fish and fry gently for five minutes. Layer the rice on top of the fish masala. Cover tightly and cook it on low for about half an hour or until done depending on your cooker. It should be just right, not too dry or watery. Fluff/mix gently and serve with salad or raita.