indianMediumveganvegetariangluten freedairy free

Bheeda Pulao

Name: Bheeda Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes, then drained); 250 g bhindi (trimmed and cut into 1 inch pieces); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 1.75 cup water (hot); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(78)

TASTE SCORE

7/10

Fragrant basmati rice cooked with okra, onion, tomatoes, and gentle whole spices makes this comforting pulao both simple and satisfying. The okra is cooked first so it stays tender without turning slimy.

PREP

15m

COOK

30m

SERVES

1 KATORI

278 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Prep the rice and bhindi.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Wipe the bhindi completely dry and cut it into 1 inch pieces.
4.Slice the onion, chop the tomato, slit the green chilies, and keep everything ready.
TIPDry bhindi well before cutting so it cooks up tender and less sticky.
saute · ~8 min
Cook the bhindi first.
1.Heat 1 tbsp oil in a heavy pan over medium heat.
2.Add the bhindi and cook, stirring gently, until lightly browned and less slimy, 6 to 8 minutes.
3.Take the bhindi out to a plate and set aside.
TIPDo not cover the pan while cooking bhindi or it may turn soft and sticky.
temper · ~1 min
Temper the whole spices.
Heat the remaining 1 tbsp oil in the same pan. Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon. Let them sizzle for 20 to 30 seconds until fragrant.
saute · ~10 min
Build the pulao base.
1.Add the sliced onion and cook until light golden, 4 to 5 minutes.
2.Add green chilies and ginger-garlic paste, then sauté for 1 minute.
3.Add tomato, turmeric powder, red chili powder, garam masala, and salt.
4.Cook until the tomato softens and the mixture looks glossy, 3 to 4 minutes.
mix · ~1 min
Mix in the rice and bhindi.
Add the drained rice and gently stir for 1 minute so every grain is coated in the masala. Fold in the cooked bhindi carefully to keep it from breaking.
boil · ~3 min
Add water and bring it to a boil.
Pour in the hot water and bring the pan to a brisk boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPKeep the heat low so the rice cooks evenly without catching at the bottom.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao sit covered for 10 minutes so the grains firm up and finish steaming.
garnish
Finish with lemon juice and coriander.
Open the pan, drizzle in lemon juice, add coriander leaves, and fluff the rice gently with a fork.
serve
Serve the bheeda pulao hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra thoroughly before chopping; even a little surface moisture makes it turn sticky in the pan.
2
Sauté the bhindi in a single layer if possible so it browns lightly instead of steaming.
3
Use a heavy-bottomed pan with a tight lid to prevent the rice at the bottom from catching during the covered cook.
4
Once the hot water goes in, avoid stirring too much or the soaked basmati can break and turn the pulao heavy.
5
Let the pulao rest the full 10 minutes before fluffing so the grains set and the okra stays intact.
6
Add lemon juice only at the end; adding it earlier can slow the rice from softening properly.

RECIPE VARIATIONS