Cilantro-Okra Rice

Ingredients

Basmathi Rice: 1 cup

Coriander leaves: 1 bunch

Garlic cloves: 3 pods

Ginger: ½” piece

Onion: 1 small

Curry leaves: 2 strings

Cardamom: 4

Cloves: 2

Cinnamon stick 1”: 2

Lemon Juice: ½ lemon

Olive Oil: 3tbsp

Water: 1 ¾ cups

Okra/Ladys finger: 8

Sat: needed

Method of Preparation

Wash and soak rice for 15 minutes.

In a blender add coriander leaves, curry leaves, garlic and ginger and grind to a smooth paste.

Heat 2tbsp oil in a pan, add cloves, cinnamon and cardamom. Stir and add thinly sliced onion.

When it slightly browns, add water and cilantro paste.

Add lemon juice and salt.

When the water boils add soaked and drained rice. Close with a lid.

Low the flame when it boils after adding rice

Stir occasionally. Switch off the flame when rice is done.

Meanwhile the rice is cooking, wash and chop the ladys finger.

Heat 1tbsp oil in a wide nonstick pan and stir fry the okra in medium flame till done. It takes almost 15-20 minutes to get the okra done.

Add this to the cooked rice.

Note:

1.     The okra fry should be added soon after the flame is switched off. Stir and close the lid.

2.     You can replace butter instead of olive oil.

Linking to EP Series Spices and herbs at julies space

Linking to GIMME GREEN EVENT at Rosh’s space