Name: Hyderabad Okra Pilaf / Bhindi Pulao / Bendakaya Pulao recipe by Soma Pradhan at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 11/2 - Cup cooked rice; 300 gram - Okra; 2 - Onions; 1 tsp - Ginger garlic paste; 2 tbsp - Oil; 1 tsp - Cumin seeds; 1 tsp - Mustard seeds; 1 tsp - Fennel seeds; 2 tbsp - Grated coconut; 1 tsp - Turmeric powder; 1 tsp - Red chili powder; 1 tsp - Coriander powder; 1 tsp - Cumin powder; Salt to taste; Few curry leaves; 1 tbsp - Lemon juice; 2 - Green cardamom; 3 - Cloves; 2 - Bay leaves; Juice of 1 lemon

ABOUT Hyderabad Okra Pilaf / Bhindi Pulao / Bendakaya Pulao RECIPE

This is an unusual pulao recipe from the princely state of Hyderabad in India. Adapted from memory of a friend's dish this is super tasty and easy to make.

Ingredients Serving: 4

11/2 - Cup cooked rice
300 gram - Okra
2 - Onions
1 tsp - Ginger garlic paste
2 tbsp - Oil
1 tsp - Cumin seeds
1 tsp - Mustard seeds
1 tsp - Fennel seeds
2 tbsp - Grated coconut
1 tsp - Turmeric powder
1 tsp - Red chili powder
1 tsp - Coriander powder
1 tsp - Cumin powder
Salt to taste
Few curry leaves
1 tbsp - Lemon juice
2 - Green cardamom
3 - Cloves
2 - Bay leaves
Juice of 1 lemon

Instructions

Heat 1 tbsp oil in a small pan. Add large chunks of Okra. Cook them on high till its semi cooked. Do not add salt to it. This will help you cook Okra fast and remove all sliminess instantly
Heat oil in a wok or Degchi. Start by adding all the dry whole spices (bay leaf, cloves, green cardamom) followed by mustard, cumin and fennel seeds.
Let them crackle then add green chilies, curry leaves and onion julienne and grated coconut.
Once the onions turn brown, add cooked okra, turmeric powder, red chili powder and cumin powder. Cook for 3 to 4 minutes.
Add cooked rice, check for seasoning and mix well. Cover and cook for 3-4 minutes more.
Your Okra rice is ready to be served with curd / yogurt dip of your choice. Sprinkle Lemon Juice.

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