Bitter Gourd Rice Recipe – Authentic Indian Karela Pulao

Last Updated on 2 months by Neha Deshmukh

Bitter Gourd Rice Recipe – Authentic Indian Karela Pulao

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bitter Gourd Rice, or Karela Pulao as it’s traditionally known. It’s a dish my grandmother used to make, and honestly, I wasn’t a fan as a kid! But now? I absolutely crave it. It’s a beautiful balance of slightly bitter, savory, and fragrant flavors. Don’t let the “bitter gourd” part scare you; we’ll tackle that!

Why You’ll Love This Recipe

This Karela Pulao isn’t just about overcoming the bitterness of the karela (bitter gourd). It’s about a symphony of flavors – the warmth of cinnamon and cloves, the freshness of mint and coriander, and the subtle sweetness of milk. It’s a surprisingly comforting and satisfying meal, perfect for a weeknight dinner or a special occasion. Plus, it’s packed with nutrients!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup Basmati rice
• 1 cup Milk
• 0.75 cups Water
• As needed Salt
• 1 drop Oil
• 1 medium Bittergourd
• 0.5 cup Sour curd
• 1.5 tbsp Cooking oil
• 1 inch Cinnamon
• 3 Cloves
• 1 Biryani leaf
• 1 Kalpasi/Black stone flower
• 1 Big onion (sliced)
• 0.25 tsp Turmeric powder
• 1 tsp Red chilli powder
• 0.5 tbsp Ginger & Garlic paste
• 0.5 tbsp Ghee
• 2 tsp Lemon juice

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged Basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually go for the extra-long grain variety. About 185g of rice is equivalent to 1 cup.

Bitter Gourd: Varieties and Bitterness Levels
There are different types of bitter gourd. The longer, thinner ones tend to be less bitter. Don’t worry, we’ll be soaking it in curd to mellow out the bitterness!

Kalpasi (Black Stone Flower): A Unique South Indian Spice
Kalpasi adds a really unique, smoky flavor. You can find it in Indian grocery stores, or online. If you absolutely can’t find it, you can skip it, but it really does elevate the dish.

Ghee vs. Oil: Flavor and Aroma Considerations
Ghee adds a lovely richness and aroma. But if you prefer, you can use oil instead. I like to use a combination of both for the best flavor!

Regional Variations in Spicing
Every family has their own spin on this recipe! Some add a pinch of garam masala, others use more green chilies for extra heat. Feel free to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

First, thinly slice the bitter gourd and remove the seeds if you like. Then, soak it in the sour curd and a pinch of salt for about 30 minutes. This is crucial for reducing the bitterness.

While the bitter gourd is soaking, rinse the Basmati rice and soak it in water for about 30 minutes too. This helps the grains cook up fluffy.

Now, heat the cooking oil in a pressure cooker. Add the cinnamon, cloves, biryani leaf, and kalpasi. Sauté for about 30 seconds until fragrant.

Add the sliced onions and sauté until they turn translucent. Then, mix in the ginger-garlic paste, chopped mint, and coriander leaves.

Stir in the turmeric powder, red chilli powder, and salt. Add the drained bitter gourd and sauté for 1-2 minutes.

Drain the rice and add it to the cooker. Pour in the milk, water, ghee, and lemon juice. Give everything a good stir and adjust the salt and spices to your taste.

Close the pressure cooker and cook on low heat for one whistle (about 8-10 minutes). Let the steam release naturally. Don’t force it open!

Once the pressure is released, gently fluff the rice with a fork. Serve hot with onion raita.

Expert Tips

Here are a few things I’ve learned over the years to make this Karela Pulao perfect:

Reducing Bitter Gourd Bitterness
The curd soak is your best friend! You can also lightly salt the sliced bitter gourd and let it sit for 15-20 minutes before soaking in curd – this draws out even more bitterness.

Achieving Fluffy Rice Texture
Soaking the rice is key. Also, don’t overcook it! One whistle in the pressure cooker is usually perfect.

Layering Flavors for a Balanced Taste
Don’t be shy with the spices! The combination of warm spices, fresh herbs, and a touch of lemon juice creates a really complex and delicious flavor profile.

Pressure Cooking Timing for Perfect Rice
Pressure cooking times can vary depending on your cooker. If the rice is still slightly hard after one whistle, you can cook for another minute.

Variations

Want to switch things up? Here are a few ideas:

Vegan Karela Pulao
Simply substitute the ghee with a plant-based oil and the milk with coconut milk or almond milk.

Gluten-Free Karela Pulao
This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Spicy)
Reduce or omit the red chilli powder for a milder flavor. Add a chopped green chilli or a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a dash of Kashmiri chilli powder for color and mild spice.

Festival Adaptations (Ugadi, Onam)
This dish is often made during festivals like Ugadi and Onam. You can add a handful of toasted coconut flakes for a festive touch.

Serving Suggestions

Karela Pulao is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Onion Raita (a must!)
• A simple yogurt dip
• Papadums
• A side of vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

How can I make this Karela Pulao less bitter?
The curd soak is the most important step! Also, make sure to remove the seeds from the bitter gourd.

Can I use a different type of rice for this recipe?
While Basmati is best, you can use other long-grain rice varieties. Just adjust the cooking time accordingly.

What is Kalpasi and where can I find it?
Kalpasi is a unique South Indian spice with a smoky flavor. You can find it in Indian grocery stores or online.

Can this be made in a pot instead of a pressure cooker?
Yes, you can! Just cook the rice in a pot with the milk and water, covered, until the rice is cooked through. It will take longer than in a pressure cooker.

How long does Karela Pulao stay fresh in the refrigerator?
Up to 3 days in an airtight container.

Is it possible to prepare this dish ahead of time?
You can prepare the bitter gourd and rice ahead of time. Store them separately in the refrigerator and then assemble and cook the dish when you’re ready to eat.

What are some good accompaniments for Karela Pulao besides raita?
A simple vegetable curry, papadums, or a yogurt dip all work well!