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A fragrant one-pot rice dish from Gujarat where tender, pan-fried okra is cooked with basmati rice and aromatic spices. This simple recipe ensures the okra stays crisp and non-slimy, making for a delicious and satisfying meal.
For 4 servings
Prepare the rice and okra. Rinse the basmati rice until the water runs clear, then soak it in fresh water for 20 minutes. Meanwhile, wash the okra and pat it completely dry with a kitchen towel before cutting into 1-inch pieces.
Pan-fry the okra until it's crisp and lightly browned, which is key to preventing a slimy pulao.
Make the pulao base by cooking the aromatics and spices.
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A fragrant one-pot rice dish from Gujarat where tender, pan-fried okra is cooked with basmati rice and aromatic spices. This simple recipe ensures the okra stays crisp and non-slimy, making for a delicious and satisfying meal.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 580.65 calories per serving with 9.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Toast the spices and rice.
Cook the pulao until the rice is fluffy and tender.
Rest, fluff, and serve.
To make a Jain version, omit the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil with the whole spices.
For a protein boost, add 1 cup of boiled chickpeas or 150g of pan-fried paneer cubes along with the fried okra.
To make this in a pressure cooker, follow all steps until adding water. Add 3 cups of water for 2 cups of soaked rice, secure the lid, and cook for 2 whistles on medium heat.
Use brown basmati rice for added fiber. You will need to increase the water to about 4 cups and cook for a longer duration, around 25-30 minutes.