Creamy mixed herb rice

DIRECTIONS

STEP 1: Blank the broccoli

• Bring some water to a boil and add the broccoli florets.
• Cook for 2–3 minutes, then drain and rinse under room-temperature water. Set aside.

STEP 2: Make the creamy base

• In a pan, heat 2 tbsp butter.
• Add 15–20 finely chopped garlic cloves, sauté until golden.
• Add 1 finely chopped onion, cook until soft.
• Add the blanched broccoli florets, sauté for 2–3 mins.
• Season with salt, black pepper, a pinch of turmeric, and red chilli powder (as per your taste).
• Add ½ cup fresh cream and 2 grated cheese cubes.
• Mix well, adding a splash of water if needed to loosen the consistency.
• Sprinkle mixed herbs and chilli flakes.
• Turn off heat and garnish with fresh coriander or basil leaves.

STEP 3: Prepare the Garlic herb rice

• In another pan, heat 2 tsp oil.
• Add remaining chopped garlic (or use less as per preference) and sauté till golden.
• Add chilli flakes, salt, and black pepper to taste.
• Add 1 bowl of cooked basmati rice, toss gently to mix without breaking the grains.
• Finish with chopped coriander or fresh herbs.
• Plate the creamy broccoli on one side, and the herb rice on the other.

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RECIPE HISTORY

This dish holds a soft corner in my heart — it’s my mom’s favorite out of everything I cook.
On days when she wants something comforting but not too spicy, this is what I make.

While South Indian dishes often burst with bold flavors, this recipe feels like a pause — a creamy, mellow plate that’s flavorful but not overwhelming. The broccoli, gently simmered in a cheesy cream masala, brings in warmth, while the garlic herb rice on the side balances it with simplicity.

I started making this during one of those mid-week evenings when we were just tired of the usual sambars and kuzhambus. And since then, it’s stuck — not just as a recipe, but as a quiet moment we now look forward to sharing.

It’s light, and nourishing.
And here’s a little extra: I usually cook a whole boneless chicken breast on the side to serve with this — lightly seasoned and pan-seared.
If you’re a non-vegetarian, you should definitely try it that way — it pairs beautifully with the creaminess and adds a subtle boost of protein and richness.

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