Easy Bhindi Pulao Recipe with Basmati Rice and Sauteed Okra

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Description

Bhindi Pulao, also known as Okra Pilaf, is a flavourful and aromatic rice dish that is a staple in many Indian households. This vegetarian delight is made with okra, a variety of spices, and basmati rice, creating a dish that is both nutritious and delicious. It is an excellent option for a quick and satisfying meal, and its mild flavours make it suitable for a wide range of palates.

Details

Course Main Course
Cuisine from which Indian State or country Indian (popular across various regions)
Servings 4-6 people
Preparation time 20 minutes
Cooking time 25 minutes
Calories Approximately 400 per serving

Ingredients

  • 1 cup basmati rice
  • 2 cups water
  • 2 tablespoons vegetable oil or ghee
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (optional)
  • 1 teaspoon garam masala powder
  • Salt, to taste
  • 250 grams okra (bhindi), cut into 1-inch pieces
  • Chopped fresh coriander, for garnish
  • Lemon wedges, for serving (optional)

Method

  1. Rinse the basmati rice and soak it in water for about 30 minutes. Drain and set aside.
  2. Heat oil or ghee in a large pan over medium heat. Add cumin seeds and coriander seeds, and let them sizzle for a few seconds.
  3. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
  4. Add the turmeric powder, red chilli powder (if using), and garam masala powder. Mix well and cook for 1 minute.
  5. Add the okra pieces and sauté until they are lightly browned and tender. Season with salt to taste.
  6. Add the soaked and drained basmati rice to the pan. Mix gently to combine with the okra and spice mixture.
  7. Add 2 cups of water to the pan and bring to a boil. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook until the rice is cooked and fluffy, about 20-25 minutes.
  8. Once cooked, fluff the pulao gently with a fork. Garnish with chopped fresh coriander and serve hot with lemon wedges on the side if desired.

Special Note

Bhindi Pulao holds a special place in many Indian households due to its simplicity and versatility. This dish is often made during festive occasions and family gatherings, where it is appreciated for its balanced flavors and ease of preparation. The use of okra adds a unique texture and flavor that complements the aromatic spices and basmati rice perfectly. I particularly enjoy this dish because it reminds me of the comforting meals my mother used to prepare during my childhood, filled with love and the warmth of home.

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