Okra & Potato Pulao Recipe – Authentic Indian Spiced Rice

Last Updated on 4 months by Neha Deshmukh

Okra & Potato Pulao Recipe – Authentic Indian Spiced Rice

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Okra & Potato Pulao is a little slice of that comfort, packed with flavour and surprisingly easy to make. It’s a fantastic way to enjoy these humble vegetables, transforming them into something truly special. I’m so excited to share this recipe with you!

Why You’ll Love This Recipe

This isn’t just any pulao. The combination of slightly tangy okra, soft potatoes, and a fragrant homemade spice blend is chef’s kiss! It’s a complete meal in one pot, perfect for a weeknight dinner or a festive occasion. Plus, it’s a great way to use up leftover rice. You’ll love how the flavours meld together, creating a truly satisfying and aromatic dish.

Ingredients

Here’s what you’ll need to make this delicious Okra & Potato Pulao:

• 2 cups cooked basmati rice
• 10 ladies finger (okra), roughly 5cm each
• 3 small potatoes, diced
• 1 big onion, sliced thin
• 1 teaspoon ginger garlic paste
• 1 tablespoon ghee
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 inch cinnamon stick
• 1 clove
• 1 cardamom pod
• 1/4 teaspoon turmeric powder
• 1.5 teaspoon pulao masala powder (recipe below!)
• 1 teaspoon red chilli powder

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the pulao masala. While you can find pre-made blends, trust me – making your own is SO worth it. It’s a simple mix of dry roasted spices (coriander seeds, cumin, peppercorns, cinnamon, cloves, cardamom, star anise, mace, nutmeg, red chilies, and bay leaves ground to a fine powder) that elevates the entire dish.

Don’t skimp on the ghee either! It adds a richness and flavour that oil just can’t replicate. A good quality ghee makes all the difference.

Now, about the okra. Different regions in India have different ways of preparing it. Some prefer to fry it until super crispy, while others like it slightly softer. I find this method – frying until shriveled and non-sticky – strikes the perfect balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that pulao masala. Dry roast coriander seeds, cumin, peppercorns, cinnamon, cloves, cardamom, star anise, mace, nutmeg, red chilies, and bay leaves until aromatic. Grind into a fine powder. Set aside.
2. Next, heat oil in a pan and fry the okra until it’s shriveled and no longer slimy. This usually takes about 8-10 minutes. Remove and set aside.
3. In the same pan, add a little more oil and fry the diced potatoes until they’re golden brown and crispy. Set these aside too.
4. Now, in a kadai or a deep pan, heat oil and ghee together. Add the cumin seeds, cinnamon stick, clove, and cardamom pod. Let them sizzle for a few seconds until fragrant.
5. Add the sliced onions and ginger-garlic paste. Cook until the onions turn a beautiful golden brown – this is where a lot of the flavour comes from, so don’t rush it!
6. Time to bring it all together! Add the fried okra and potatoes to the pan. Sprinkle in the turmeric powder, red chilli powder, and that gorgeous homemade pulao masala powder. Stir well to coat everything evenly.
7. Gently add the cooked basmati rice. Toss everything together carefully, making sure not to break the rice grains.
8. Sprinkle the kasoori methi over the top and mix it in. Cover the kadai and let it cook on low heat for just 2 minutes. This allows the flavours to meld beautifully.
9. Finally, fluff the pulao with a fork and serve it hot!

Expert Tips

• Using day-old rice works wonderfully for pulao. It tends to be less sticky.
• Don’t overcrowd the pan when frying the okra and potatoes. Fry them in batches if necessary.
• Adjust the amount of red chilli powder to your spice preference.
• A splash of lemon juice at the end can brighten up the flavours.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chilli along with the red chilli powder.
• Festival Adaptations: This pulao is often made during festivals like Teej in North India, where it’s considered an auspicious dish. You can add other vegetables like peas or carrots for a more festive touch. My friend, Priya, always adds a handful of chopped coriander for extra freshness when making it for special occasions.

Serving Suggestions

Okra & Potato Pulao is delicious on its own, but it’s even better with a side of raita (yogurt dip) or a simple yogurt. A crisp salad also complements it beautifully. It’s a complete meal, but if you’re feeling fancy, you can serve it with a side of papadums.

Storage Instructions

Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop. You might need to add a splash of water to prevent it from drying out.

FAQs

• What type of rice is best for Pulao? Basmati rice is the classic choice for pulao. Its long grains and delicate flavour make it perfect for absorbing all the delicious spices.
• How do I prevent the Okra from becoming slimy? Frying the okra until it’s shriveled and non-sticky is key! Don’t overcrowd the pan and make sure it’s properly dried before frying.
• Can I make the Pulao Masala in advance? Absolutely! In fact, I highly recommend it. The flavours actually develop and deepen over time. Store it in an airtight container in a cool, dark place.
• What is the best way to serve Okra and Potato Pulao? Serve it hot, with a side of raita or yogurt. A simple salad also makes a lovely accompaniment.
• Can I use a pressure cooker to make this Pulao? While traditionally made in a kadai, you can adapt this recipe for a pressure cooker. Reduce the amount of liquid and cook for just 1-2 whistles. Be careful not to overcook the rice!