1tbspghee / clarified butter( use olive oil if vegan)
1bay leaf
1star anise
2-3green cardamom( crushed)
2cloves
1tspcumin seeds
300gramsokra( Ladies finger)
200gramred onion
salt to taste
1/2cup walnuts( chopped)
2tbspcoriander leaves
Instructions
Wash and soak the rice in three cups of rice for 10 minutes
Cook the rice in a saucepan.
Once the grains are cooked and fluffy remove from heat and drain off the extra starch water.
To make the pulao
Wash and clean the okra, peel the onions and wash them.
Dry the okra using a kitchen towel
Choose the tender okra( it snaps off at the tip when bent)
Slit the okra and slice the onions and keep them aside
In a frying pan add the ghee and allow it to melt.
Add the cumin and let them sizzle, add the bayleaf, cloves, anise, and cardamom and stir till the aroma fills the air. Be careful not to burn the dry spices.
Add the sliced onion and saute till they are translucent
Add the slit Okra and stirit well in the ghee.
Allow the okra to roast well.
Add the chopped walnuts and coriander leaves and mix well.
Now add the fluffed rice and mix well
stir fry the rice for about 2-3 minutes.
Now the pulao is ready to serve.
Notes
if you like it spicy add slit chillies when you stir fry the onions.Keep it nut-free by taking off the walnuts.Use quinoa, millets or couscous to make this pulao.