Bhindi Rice (Okra Rice)
50 min2 to 3
Spiced okra mixed into cooked basmati rice with a ginger-garlic paste and aromatic tempering.
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| prepRinse 1 cup rice well, soak 20–30 min, then drain | |||||||||
| 200 g rice (regular or basmati) | Boil water with shahjeera, tej patta & salt | Add rice, stir, cook uncovered until done | Strain rice, keep aside | Add cooked rice in parts, break lumps, mix well | Adjust salt, garnish with coriander & serve | ||||
| 3.5 to 4 cups / 840–960 ml water | |||||||||
| ½ teaspoon shahjeera (caraway seeds) or jeera (cumin seeds) | |||||||||
| 1 small tej patta (Indian bay leaf) | |||||||||
| ¼ teaspoon salt (for cooking rice) | |||||||||
| 250 g okra (bhindi or ladies finger), chopped into 1–1.5 cm roundels | Add okra, mix lightly with ingredients | Season with salt, sauté on low–medium heat until okra softens, stirring often | |||||||
| 3 medium garlic cloves, roughly chopped | Crush garlic, ginger, fennel, cardamom, cloves & cinnamon to paste | Stir in spice paste, curry leaves & green chili | Sauté until raw aroma fades, a few seconds | Add turmeric & red chili powder, stir quickly | |||||
| 1.25 cm ginger, roughly chopped | |||||||||
| ½ teaspoon fennel seeds | |||||||||
| 1 green cardamom | |||||||||
| 2 cloves | |||||||||
| 1.25 cm cinnamon | |||||||||
| 30 ml neutral oil | Heat oil, crackle mustard seeds on low–medium heat | Add onion, sauté until translucent | |||||||
| ½ teaspoon mustard seeds | |||||||||
| 1 medium onion, finely chopped | |||||||||
| 1 sprig curry leaves | |||||||||
| 1 green chili, chopped | |||||||||
| ¼ teaspoon turmeric powder | |||||||||
| ¼ teaspoon red chili powder (or cayenne pepper or paprika) | |||||||||
| salt as required | |||||||||
| cooked rice (from steps 0–4) | |||||||||
| few chopped coriander leaves (cilantro leaves – optional) | |||||||||
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