500 gr basmati rice
1 small sized broccoli (about 250 gr)
8 Piccadilly tomatoes
1/2 red onion
1 ripe avocado
1 teaspoon of sabzi masala (it is a special mix of spices for vegetable stews.It is easily found in Indian or Bengali food stores)
1 tablespoon of dry turmeric powder
2 teaspoons of Dijon mustard
salt, sunflower oil
Rinse the rice, put it in a saucepan with a tablespoon of oil. Stir, add a pinch of salt and turmeric. Cover with cold water (the proportion is 1: 2, a cup of rice, two of water) and bring to a boil. Cook for about 20 minutes on low heat (or until the water has completely absorbed).
Wash the broccoli, separate the tops. Slice the onion not too thin. Put 3 tablespoons of oil and a masala in a wok. Brown for 5 minutes, stirring often, so that the onion does not burn. Add 5 cherry tomatoes cut in half and cook for another 5 minutes, then add the broccoli, mix, salt and cover with a lid. Cook for 10 minutes, remove the lid and allow any excess water to evaporate.
While cooking broccoli, peel the avocado and cut it into small cubes. Put it in a bowl and reduce it to puree with the help of a fork. Add the mustard and the 3 remaining tomatoes (previously cut into quarters) to the avocado to make it easier. Put the cream aside.
When the broccoli is cooked, put all the ingredients on the plate starting with the rice, the cream that will be placed on top of the rice and the broccoli that will surround.
The dish should be served hot (except for the cream)