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Bhindi okra pulao

Bhindi pulao

stir fry rice with okra and walnuts
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, Pressure cooker, Spring, Summer, Vegan, Vegetarian, Winter
Servings 4 people


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


  • 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.
    Bhindi okra pulao


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!