Grilled Chicken with Rice, Broccoli, and Cucumber Tomato Salad

Ingredients

• 1.5 cup long-grain white rice
• 2.25 cup water

Instructions

1. 1

   Rinse the rice

   • Place the rice in a fine-mesh sieve.
   • Rinse under cold running water for about 1-2 minutes, swishing the grains with your hand.
   • Continue rinsing until the water runs clear. This removes excess starch and ensures fluffy rice.
   • Drain the rice completely.
2. 2

   Cook the rice

   • Combine the rinsed rice and water in a medium saucepan with a tight-fitting lid.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, give it one quick stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the saucepan with the lid, and let it simmer for 15 minutes.
3. 3

   Rest the rice

   • After 15 minutes, remove the saucepan from the heat. Do not lift the lid.
   • Let the rice stand, covered, for 5-10 minutes. This allows the grains to steam and become tender.
4. 4

   Fluff and serve

   • Remove the lid and gently fluff the rice with a fork or a rice paddle.
   • Serve warm as a side dish.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.

Ingredients

• 400 g Cucumber (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 70 g Red Onion (about 1 small, finely chopped)
• 1 pc Green Chili (finely chopped, optional for heat)
• 3 tbsp Coriander Leaves (freshly chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground is best)
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
• 0.5 tsp Chaat Masala (optional, for extra tang)

Instructions

1. 1

   Prepare the vegetables: Wash the cucumber, tomatoes, and onion thoroughly. Finely chop them into small, uniform pieces. For a less watery salad, deseed the tomatoes before chopping. If using, finely chop the green chili.

2. 2

   Combine the vegetables: In a medium-sized mixing bowl, add the chopped cucumber, tomatoes, onion, and green chili (if using).

3. 3

   Add dressing and seasonings: Just before you are ready to serve, add the lemon juice, salt, black pepper powder, roasted cumin powder, and optional chaat masala to the bowl.

4. 4

   Garnish and toss: Add the freshly chopped coriander leaves. Gently toss everything together until the vegetables are evenly coated with the dressing and spices.

5. 5

   Serve immediately: Serve the salad right away to enjoy its maximum crunch and freshness. It pairs wonderfully with curries, dal, rice dishes, and grilled meats.