Broccoli Tikka Rice Bowl

Tikka Gravy:
2 medium tomatoes , diced
1 inch ginger , chopped
1 tsp green chilies , chopped
1 cup water
1 small bay leaves
1 black cardamom
1 cinnamon sticks
2 cloves
8-10 cashews, or peeled almonds
Broccoli Marinade :
2 tbsp ghee
1 1/2 tsp kashmiri red chili powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 cup Besan
1/2 cup curd.
1 tsp mustard oil
Salt to taste
Veggie Rice:
1 1/2 cup basmati rice
3 cups water for stovetop or 1 3/4 cup water for instant pot
2 tbsp ghee , or oil
1 tsp red chilli flakes , halved
1 cup veggies of your choice.
Salt , to taste
Tandoori Broccoli :
Mix together the broccoli with all of the marinade ingredients, cover it and leave it for 1 hour in the fridge.

2. Blend all gravy ingredients. Meanwhile, in a heavy-bottomed saucepan, boil together all the blended gravy ingredients for about 10 minutes on medium heat. Make sure to keep the pan covered.
If you feel the purée is too dry, add in a little water to smooth things out.
Heat up the ghee in a saucepan and add in the purée. Let the puree come to a boil and add masala of your choice.
Now add in the rest of the tadka ingredients including the milk or cream. Cook covered for 10 minutes on a medium flame.
While the gravy is simmering, roast the marinated broccoli in pan with some ghee or oil for about 5 minutes until the coating is done.

For the Veggie rice
Wash the rice a few times until the water runs clear. Then soak it in water for 10 minutes and drain. In a pot heat up the ghee and add in the spices & veggies and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and then cook covered on low to medium heat until the water is absorbed and the rice is cooked.

Serve warm with your choice of rice now add the broccoli and top it up with gravy and DIG IN ! Enjoy!


Watch Here: Broccoli Tikka Rice Bowl