India > Rice > Pulao

Bhindi Ka Pulao Recipe

Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, sliced
- 1 green chili, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt
- 1/2 pound okra (bhindi), sliced
- 1/4 cup chopped cilantro

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a pot, heat the oil over medium heat.
3. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the sliced onion and green chili and sauté until the onion is translucent.
5. Add the ginger paste and garlic paste and sauté for a minute.
6. Add the coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
7. Add the sliced okra and sauté for 5-7 minutes until the okra is cooked.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Add 2 cups of water and bring it to a boil.
10. Reduce the heat to low, cover the pot, and cook for 15-20 minutes until the rice is cooked and the water is absorbed.
11. Turn off the heat and let it sit for 5 minutes.
12. Fluff the rice with a fork and garnish with chopped cilantro.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories: 280
- Fat: 7g
- Carbohydrates: 50g
- Protein: 5g
- Fiber: 3g

Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Okra can be substituted with green beans or peas.

Variations:
- Add diced tomatoes for a tangy flavor.
- Add cashews or almonds for a crunchy texture.
- Add raisins or dried cranberries for a sweet flavor.

Tips and tricks:
- Soak the rice for 30 minutes to ensure even cooking.
- Sauté the okra separately before adding it to the rice to prevent it from becoming slimy.
- Use a fork to fluff the rice to prevent it from becoming mushy.

Storage instructions:
- Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the pulao in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
- Serve the pulao in a bowl or on a plate.
- Garnish with chopped cilantro or sliced green onions.

Garnishes:
- Chopped cilantro
- Sliced green onions

Pairings:
- Raita
- Papad
- Pickles

Suggested side dishes:
- Grilled chicken
- Tandoori chicken
- Lamb curry

Troubleshooting advice:
- If the rice is too dry, add a splash of water and reheat it.
- If the rice is too wet, let it cook for a few more minutes with the lid off.

Food safety advice:
- Wash the okra thoroughly before slicing it.
- Store the leftover pulao in the refrigerator within 2 hours of cooking.

Food history:
- Bhindi Ka Pulao is a popular rice dish in Indian cuisine. It is made with okra, which is a vegetable that is commonly used in Indian cooking.

Flavor profiles:
- Bhindi Ka Pulao has a savory and slightly spicy flavor with a hint of sweetness from the okra.

Serving suggestions:
- Serve the Bhindi Ka Pulao as a main dish for lunch or dinner.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic