Bhindi pulao
stir fry rice with okra and walnuts
Ingredients
For the rice
- 1 cup Raw rice ( long grain preffered)
- 3 cup drinking water
For the okra masala
- 1 tbsp ghee / clarified butter ( use olive oil if vegan)
- 1 bay leaf
- 1 star anise
- 2-3 green cardamom ( crushed)
- 2 cloves
- 1 tsp cumin seeds
- 300 grams okra ( Ladies finger)
- 200 gram red onion
- salt to taste
- 1/2 cup walnuts ( chopped)
- 2 tbsp coriander 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.
Tried this recipe?Let us know how it was!