Broccoli Brown Rice Khichdi Recipe – a flavorful twist to the traditional comfort food! Packed with nutty brown basmati rice, vibrant broccoli, and a blend of aromatic spices, this one-pot wonder is both nutritious and delicious.
I was introduced to this delightful broccoli brown rice masala khichdi by my dear friend Seema, and it has become a beloved staple in my family's meal rotation.
Its irresistible combination of nutty brown basmati rice, vibrant broccoli, and aromatic spices makes it an absolute delight for the taste buds, leaving us savoring every comforting and flavorful bite.
Jump to:
About Broccoli Brown Rice Masala Khichdi
Broccoli brown rice masala khichdi is a flavorful and wholesome dish, a fusion of traditional Indian comfort food with a healthy twist. This delightful one-pot dish features the nutty goodness of brown basmati rice, the vibrant freshness of broccoli, and a medley of aromatic spices, creating a harmonious blend of textures and flavors.
Infused with whole spices like cumin seeds, black cardamom, cloves, and bay leaf, this khichdi takes on a fragrant profile complemented by ground spices such as turmeric, red chili powder, and garam masala. The addition of garlic, ginger, and green chilies further elevates the dish, while a final touch of ghee or butter provides a rich and indulgent note.
Perfect for those seeking a nutritious and satisfying meal, this Broccoli Brown Rice Masala Khichdi is a delightful journey for the taste buds, offering a balance of wholesome ingredients and flavors.
Ingredients
- Broccoli: Adds a vibrant and nutritious element to the khichdi with its tender florets and chopped stem, providing a burst of freshness.
- Brown Basmati Rice: Offers a wholesome and nutty flavor, serving as the hearty base for the khichdi while providing essential whole grains and dietary fiber.
- Onion, Garlic, Green Chilies, and Ginger: Contribute aromatic depth and savory notes, enhancing the overall flavor profile with their finely chopped or minced presence.
- Whole Spices (Cumin Seeds, Black Cardamom, Cloves, Peppercorns, Bay Leaf): Infuse the khichdi with warm and earthy undertones, elevating its aroma and imparting a traditional Indian spice blend.
- Ground Spices (Turmeric Powder, Red Chili Powder, Garam Masala): Introduce a harmonious blend of warmth, color, and depth to the dish, creating a well-balanced and flavorful seasoning.
- Salt: Enhances the taste of the khichdi, ensuring a well-seasoned and satisfying meal.
- Ghee or Butter: Imparts richness and a buttery flavor, elevating the overall indulgence of the khichdi.
Pressure Cooker Recipe For Khichdi
Here's a simple and delicious Broccoli Brown Rice Masala Khichdi recipe in a pressure cooker:
- Rinse the brown basmati rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
- Wash and chop the broccoli, separating the florets and chopping the stem.
- Heat 2 tablespoons of ghee or butter in the pressure cooker over medium heat. Add cumin seeds, black cardamom, cloves, peppercorns, and bay leaf. Sauté for a minute until the spices release their aroma.
- Add chopped onions and sauté until they become translucent.
- Add minced garlic, chopped green chilies, and grated ginger. Sauté for an additional 1-2 minutes until the raw smell disappears.
- Add turmeric powder and red chili powder. Mix well.
- Add chopped broccoli florets and stems, cooked brown basmati rice, and water or broth, and mix everything.
- Season with salt according to your taste.
- Close the pressure cooker lid, place the weight and allow it to come to a pressure. Reduce the heat to low, and cook for about 5-7 minutes, allowing the flavors to meld together.
- Let the pressure release naturally. Open the lid. Stir the khichdi gently.
- Add garam masala, and check for the seasoning. Add hot water to adjust the consistency of the khichdi.
- Drizzle 1-2 tablespoons of ghee or butter over the khichdi.
- Serve the Broccoli Brown Rice Masala Khichdi hot, with some yogurt, papad, and pickle.
Enjoy your nutritious and flavorful Broccoli Brown Rice Masala Khichdi!
Broccoli Brown Rice Khichdi In Instant Pot
Here's a Broccoli Brown Rice Masala Khichdi recipe in the Instant Pot:
- Start by washing the brown basmati rice thoroughly. Cook it according to package instructions or using your preferred method, and set aside.
- Turn on the Instant Pot to the "Sauté" mode. Once hot, add 2 tablespoons of ghee or butter.
- Add cumin seeds, black cardamom, cloves, peppercorns, and bay leaf. Sauté for a minute until the spices release their aroma.
- Add chopped onions and sauté until they become translucent.
- Add minced garlic, grated ginger, and green chilies. Sauté for an additional 1-2 minutes until the raw smell disappears.
- Add turmeric powder and red chili powder. Mix well.
- Add chopped broccoli florets and stems, cooked brown basmati rice, and water or broth, and mix everything.
- Season with salt according to your taste and stir well.
- Close the Instant Pot lid and set it to the "Manual" or "Pressure Cook" mode for 4 minutes.
- Once the cooking cycle is complete, allow natural pressure release.
- Open the lid, add garam masala, and check for the seasoning. Add hot water to adjust the consistency of the khichdi.
- Drizzle 1-2 tablespoons of ghee or butter over the khichdi.
- Serve the Broccoli Brown Rice Masala Khichdi hot, with some yogurt, papad, and pickle.
Enjoy your wholesome and flavorful Broccoli Brown Rice Masala Khichdi!
Tips For Khichdi Recipe
- Preparation Tips: Chop the broccoli into large florets and roughly chop the stem.
- Balancing Flavors: Adjust the amount of green chilies and red chili powder according to your spice preference.
- Consistency: For a thicker khichdi, reduce the amount of water used during cooking. Alternatively, if you prefer a softer texture, add a bit more water or broth.
- Vegetable Variation: Feel free to add other vegetables such as carrots, peas, or green beans to add color and nutrition to your khichdi.
- Serve with Accompaniments: Pair the khichdi with yogurt, pickle, or a side salad for a complete and satisfying meal. A dollop of ghee or a squeeze of lemon juice can also enhance the flavors.
- Make-Ahead Option: Prepare the khichdi in advance and store it in an airtight container in the refrigerator for a quick and convenient meal option during busy weekdays.
- Protein Boost: For added protein, incorporate cooked lentils, chickpeas, or tofu into the khichdi mixture.
- Enjoy Leftovers: Broccoli Brown Rice Masala Khichdi tastes even better the next day as the flavors have had time to meld together. Simply reheat it in the microwave or on the stovetop with a splash of water to maintain its moisture and enjoy a flavorful meal with minimal effort.
Frequently Asked Questions
Khichdi is a traditional Indian dish made primarily of rice and lentils, typically seasoned with various spices and often accompanied by vegetables or additional protein sources like beans or meat. It is a wholesome, one-pot dish known for its simplicity and nutritional value.
In English, khichdi is commonly referred to as a "rice and lentil porridge" or a "mixed rice and lentil dish." It is a versatile and nutritious one-pot meal with variations across different regions and cuisines.
Khichdi is generally considered a healthy dish as it combines rice and lentils, providing a balanced source of carbohydrates and protein. Its nutritional value can be enhanced with the addition of vegetables and spices, making it a wholesome and nourishing option.
Eating khichdi every day can be a nutritious and well-balanced choice, as it provides a mix of carbohydrates, proteins, and essential nutrients. However, it's important to maintain a varied diet to ensure you receive a wide range of nutrients from different food sources.
Indian Comfort Food
Broccoli Brown Rice Khichdi Recipe
Equipment
Ingredients
- 1 large head broccoli ,florets, chop the stem
- 1 cup cooked brown basmati rice
- 1 medium onion ,chopped
- 3-4 cloves garlic , minced
- 1-2 green chili ,adjust to taste
- ½ inch ginger ,grated
- 3 cup water or vegetable broth ,as needed
Whole Spices
- ½ teaspoon cumin seeds
- 1 black cardamom
- 3-4 cloves
- 5-6 peppercorns
- 1 bay leaf
Ground Spices
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder ,adjust to taste
- 1 teaspoon garam masala
- salt to taste
- 2 tablespoon ghee or butter
For Topping
- 1-2 tablespoon ghee or butter ,to taste
Instructions
Pressure Cooker Recipe For Khichdi
- Rinse the brown basmati rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
- Wash and chop the broccoli, separating the florets and chopping the stem.
- Heat 2 tablespoons of ghee or butter in the pressure cooker over medium heat. Add cumin seeds, black cardamom, cloves, peppercorns, and bay leaf. Sauté for a minute until the spices release their aroma.
- Add chopped onions and sauté until they become translucent.
- Add minced garlic, chopped green chilies, and grated ginger. Sauté for an additional 1-2 minutes until the raw smell disappears.
- Add turmeric powder and red chili powder. Mix well.
- Add chopped broccoli florets and stems, cooked brown basmati rice, and water or broth, and mix everything.
- Season with salt according to your taste.
- Close the pressure cooker lid, place the weight and allow it to come to a pressure. Reduce the heat to low, and cook for about 5-7 minutes, allowing the flavors to meld together.
- Let the pressure release naturally. Open the lid. Stir the khichdi gently.
- Add garam masala, and check for the seasoning. Add hot water to adjust the consistency of the khichdi.
- Drizzle 1-2 tablespoons of ghee or butter over the khichdi.
- Serve the Broccoli Brown Rice Masala Khichdi hot, with some yogurt, papad, and pickle.
Broccoli Brown Rice Khichdi In Instant Pot
- Start by washing the brown basmati rice thoroughly. Cook it according to package instructions or using your preferred method, and set aside.
- Turn on the Instant Pot to the "Sauté" mode. Once hot, add 2 tablespoons of ghee or butter.
- Add cumin seeds, black cardamom, cloves, peppercorns, and bay leaf. Sauté for a minute until the spices release their aroma.
- Add chopped onions and sauté until they become translucent.
- Add minced garlic, grated ginger, and green chilies. Sauté for an additional 1-2 minutes until the raw smell disappears.
- Stir in turmeric powder, and red chili powder. Mix well.
- Add chopped broccoli florets and stems, cooked brown basmati rice, and water or broth, and mix everything.
- Season with salt according to your taste and stir well.
- Close the Instant Pot lid and set it to the "Manual" or "Pressure Cook" mode for 4 minutes.
- Once the cooking cycle is complete, allow natural pressure release.
- Open the lid, add garam masala, and check for the seasoning. Add hot water to adjust the consistency of the khichdi.
- Drizzle 1-2 tablespoons of ghee or butter over the khichdi.
- Serve the Broccoli Brown Rice Masala Khichdi hot, with some yogurt, papad, and pickle.
Notes
- Tips For Khichdi Recipe
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Leave a Reply
You must be logged in to post a comment.