First off, soak rice for about 20 minutes. Cook it al dente. Drain and keep aside. In a pan, heat oil and saute onions first. Add in the ginger garlic paste next and saute for another minute. Now add finely chopped tomatoes. Cook till soft and mushy.
Add in the rest of the spices along with the salt and saute for another minute. At this point, add in the thinly sliced okra to it.
Keep the heat on a low and simmer it for around another 10-12 minutes or till the raw smell disappears. Cover it and let it simmer without adding any water. After 12 minutes, add the cooked rice and stir well.
Cover with a lid again and allow it to simmer for another 5 minutes or so. Garnish with chopped coriander leaves. Serve hot with any raita of your choice.
My innovative take on the popular Rice dish from Mumbai. The star vegetable here is ofcourse Okra or Bhindi. I have kept the same ingredients required for making this famous Pulao except for the change in the vegetable being added. You will definitely love this variation and Bhindi has never tasted so much better, Trust me friends. This fabulous twist by me is a one to reckon with. This will be a perfect meal on any given day. Serve it with Pickle, Sabzi or any Raita of your choice.
