Saffron Dill Rice With Broccoli Sauce Recipe

Ingredients

• 1/4 tsp saffron (kesar) strands
• 2 tbsp chopped dill leaves
• 4 tbsp warm milk (whole Buffalo, 6.5% fat)
• 1 tbsp butter
• salt (namak) to taste
• 1 cup chopped broccoli
• 1 tbsp cornflour
• 3/4 cup milk (whole Buffalo, 6.5% fat)
• 1 tbsp butter
• 1/2 cup finely chopped onion
• 1 tsp finely chopped green chillies
• 1/4 tsp dried oregano
• salt (namak) to taste

Steps

1. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
2. Heat the butter in a broad non-stick pan add the rice and sauté on a medium flame for 1 minute.
3. Add the saffron- milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Switch off the flame, add the dill and mix well and keep aside.
5. Combine the cornflour, milk and ¼ cup of water in bowl, mix well and keep aside.
6. Boil enough water in a deep non-stick pan, add the broccoli and cook on a medium flame for 2 minutes, while stirring occasionally. Drain and keep aside.
7. Heat the butter in a broad non-stick pan add the onions and green chillies and sauté on a medium flame for 2 minutes.
8. Add the broccoli and sauté on a medium flame for 2 minutes.
9. Add the cornflour-milk-water mixture, oregano and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
10. Just before serving, re-heat the rice. Fill the prepared saffron rice in a greased ring mould and press it from all the sides, with the help of the back of a spoon.
11. Invert the ring on a serving plate, and demould it.
12. Fill the center of the rice with the prepared broccoli sauce.
13. Serve immediately.