Okra Pilau
Transform your dinner table with the exquisite flavors of Okra Pilau, a fragrant, one-pot dish that weaves together tender basmati rice, spiced okra, and aromatic herbs. This versatile recipe can be customized for vegetarians or enhanced with succulent pieces of sautéed chicken for extra heartiness. Infused with the rich warmth of cinnamon, cardamom, and turmeric, each bite promises a comforting yet vibrant taste. The dish is beautifully balanced with the tang of fresh tomatoes and a garnish of zesty cilantro, making it as visually appealing as it is delicious. Perfect for weeknight dinners or special occasions, this easy-to-make pilau pairs wonderfully with a side of lemon wedges for a refreshing finish. Whether you're craving wholesome comfort food or an exotic rice recipe, Okra Pilau is a flavorful adventure that's sure to delight.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Okra, fresh or frozen
- 300 grams Chicken breasts, diced (optional for non-vegetarian version)
- 3 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomato, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 stick Cinnamon stick
- 3 pods Cardamom pods, lightly crushed
- 1 leaf Bay leaf
- 4 cups Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 wedges Lemon wedges (for serving)
Instructions
Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
If using fresh okra, wash and pat dry the okra. Trim the stems and cut them into 1-inch pieces. If using frozen okra, thaw and pat dry.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced chicken (if using) and cook until browned and cooked through. Remove from the pot and set aside. Skip this step for the vegetarian version.
In the same pot, add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for another 1 minute until fragrant.
Add the diced tomatoes, ground cumin, ground coriander, and turmeric powder. Cook until the tomatoes break down and form a thick paste, about 5 minutes.
Add the cinnamon stick, cardamom pods, and bay leaf to the pot. Stir well to combine.
Stir in the okra (and cooked chicken if using) and allow it to cook for 5 minutes, stirring occasionally.
Add the drained basmati rice to the pot and carefully stir it into the mixture, ensuring the rice is evenly coated with the spices.
Pour in the chicken or vegetable stock, add the salt and black pepper, and stir gently. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork. Discard the cinnamon stick, cardamom pods, and bay leaf.
Garnish with freshly chopped cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 22.8 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
