How to make bhindi rice recipe | okra rice

• Produce

  • 3 Coriander
  • 3 Garlic cloves, medium sized
  • 1/2 inch Ginger
  • 1 Green chili
  • 250 g Okra
  • 1 Onion, medium

• Pasta & Grains

  • 1 cup Rice (regular or basmati rice

• Baking & Spices

  • 1 Cardamom, green
  • 1/2 inch Cinnamon
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Frozen

  • 1 sprig Curry

• Liquids

  • 3 1/2 cups Water

• Other

  • 2 cloves ((lavang
  • ¼ teaspoon salt or add as per taste
  • ½ teaspoon saunf ((fennel seeds
  • ½ teaspoon shahjeera ((caraway seeds or jeera (cumin seeds
  • 1 Small tej patta ((indian bay leaf

Found on vegrecipesofindia.com

Description

Directions

• rinse 1 cup rice first very well in water. then soak for 30 minutes. after 30 minutes drain all the water from the rice. keep the rice aside.
• on a full flame, heat 3.5 to 4 cups water in a pan. then add 1/2 tsp shahjeera (caraway seeds) or jeera (cumin seeds), 1 small tej patta, 1/4 tsp salt or add as per taste.
• bring the water to a boil.
• then add the rice and lightly stir. do not reduce the flame.
• cook the rice till its completely done.
• strain in a colander. keep the cooked rice aside.
• rinse 250 grams bhindi in water. wipe them dry and then chop them in 1 to 1.5 cm roundels. keep aside.
• in a mortar-pestle take the following spices & herbs - 3 medium sized garlic (roughly chopped), 1/2 inch ginger (roughly chopped), 1/2 tsp saunf/fennel seeds, 1 green cardamom, 2 cloves, 1/2 inch cinnamon.
• crush to a semi fine paste.
• in a kadai or pan, heat 2 tbsp oil. add mustard seeds and let them crackle.
• then add 1/3 cup chopped onions.
• stir well and saute the onions till they turn translucent. do not brown onions. just saute till translucent.
• now add the crushed semi-fine paste.
• next add 1 sprig curry leaves and 1 green chili, chopped
• stir and saute till the raw aroma of ginger-garlic goes away. if you want, you can also add 1 medium chopped tomato at this step and saute till it becomes pulpy.
• now add 1/4 teaspoon turmeric powder and 1/4 teaspoon red chili powder. quickly stir.
• immediately add the chopped bhindi.
• lightly mix with the rest of the ingredients.
• add salt as per taste. also do keep in mind that we have added a bit of salt while cooking rice too.
• mix everything very well.
• without covering with a lid, on a low flame to medium flame, saute the bhindi. stir at intervals. also do not add any water. regulate flame as required.
• saute till the bhindi is cooked well.
• now add the rice in parts to the bhindi. even if the rice is slightly sticky like the one i had, then also no issues. just break the lumps as you go along mixing the bhindi. the cooked rice has to be warm or at room temperature, when you add it to the bhindi.
• mix the rice with the bhindi very well. switch off the flame. if after mixing rice with bhindi, you feel salt is less, then sprinkle some more salt and mix again.
• serve bhindi rice hot or warm accompanied with a veggie salad, raita or curd. you can garnish with some chopped coriander leaves if you want.