Saffron Dill Rice with Broccoli Sauce, Kesar Suva Rice with Broccoli Sauce
by Tarla Dalal
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Added to 110 cookbooks
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Nothing short of a royal creation, this recipe features a ring of rice, laced with saffron and dill, filled with a luscious broccoli sauce. The saffron lends a rich hue and aroma to the rice, while dill contributes its unique flavour to it.
A dash of herbs and other ingredients like onions and green chillies make the broccoli sauce a tasty treat worthy of the intensely-flavoured rice. Arranged very appealingly, the Saffron Dill Rice with Broccoli Sauce is a delight to behold and devour!
Do include this recipe for your next party buffet, it's delicious and attractive.
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Heat the butter in a broad non-stick pan add the rice and sauté on a medium flame for 1 minute.
- Add the saffron- milk mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Switch off the flame, add the dill and mix well and keep aside.
- Combine the cornflour, milk and ¼ cup of water in bowl, mix well and keep aside.
- 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.
- Heat the butter in a broad non-stick pan add the onions and green chillies and sauté on a medium flame for 2 minutes.
- Add the broccoli and sauté on a medium flame for 2 minutes.
- 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.
- 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.
- Invert the ring on a serving plate, and demould it.
- Fill the center of the rice with the prepared broccoli sauce.
- Serve immediately.
Nutrient values per serving
|Vitamin A||872 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.5 mg|
|Vitamin C||18.1 mg|
|Folic Acid||26.3 mcg|
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