If you have leftover cooked rice, then half of the work is done and the recipe can be prepared quickly. Since I make okra often, I will be sharing one more quick bhindi recipe soon. In the recipe post, I have mentioned all the steps, including the cooking of rice. Use any variety of short-grained or long-grained rice. I have used ambe mohar rice, which is a aromatic rice locally grown in Maharashtra. I sometimes make this recipe with basmati rice or sona masuri rice. I have cooked rice in a pan, but you can cook the rice grains in a pressure cooker too. Bhindi rice can be served plain or with side raita or plain curd or a veggie salad. It can also be served with rasam or curd kadhi or any spicy curry.

How to make Bhindi Rice

  1. Rinse 1 cup of rice first very well in water. Then soak for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice. Keep the rice aside. You can use any non-sticky variety of small-grained or medium-grained or long-grained rice. Basmati rice or sona masuri rice also works well in this recipe.
  2. Rinse 250 grams of okra in water. Wipe them dry and then chop them in 1 to 1.5 cm roundels. Keep aside. Note: Use the okra that is fresh and tender. Avoid using stringy or fibrous okra for the best taste and flavor.
  3. On full heat, heat 3.5 to 4 cups of water in a pan. Then add the following ingredients:

½ teaspoon shahi jeera (caraway seeds) or jeera (cumin)1 small tej patta (Indian bay leaf)¼ teaspoon salt or add as per taste.

  1. Bring the water to a boil.
  2. Then add the rice and lightly stir. Do not reduce the heat.
  3. Cook the rice till it is completely done. Do not cover the pan with a lid while cooking rice.
  4. The rice has to be completely cooked.
  5. Strain in a colander. Keep the cooked rice aside.
  6. In a mortar-pestle take the following spices and herbs:

3 medium-sized garlic (roughly chopped)½ inch ginger (roughly chopped)½ teaspoon fennel seeds1 green cardamom2 cloves½ inch cinnamon

  1. Crush to a semi-fine paste.

Making okra rice

  1. In a kadai or pan, heat 2 tablespoons of oil. You can use any neutral flavored oil. Keep the heat low to medium. Add mustard seeds and let them crackle.
  2. Then add ⅓ cup chopped onions.
  3. Stir well and saute the onions till they turn translucent. Do not brown onions. Keep stirring at regular intervals and saute the onions till translucent on low to medium heat.
  4. Now add the crushed semi-fine paste that we prepared earlier.
  5. Next add 1 sprig of curry leaves (10 to 12 curry leaves) and 1 green chili, chopped (about half teaspoon of chopped green chilies).
  6. Stir and saute for a couple of seconds or till the raw aroma of ginger-garlic goes away.  if you want, you can also add 1 medium chopped tomato at this step and saute till it becomes pulpy.
  7. Now add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder. Quickly stir. This recipe is not spicy. If you want to make it spicy then add more red chilli powder and green chillies according to your taste preferences.
  8. Immediately add the chopped okra.
  9. Stir and lightly mix with the rest of the ingredients.
  10. Add salt as per taste. Also do keep in mind that we have added a bit of salt while cooking rice too.
  11. Stir and mix everything very well.
  12. Without covering with a lid, on a low flame to medium heat, saute the okra. Stir at intervals. Also do not add any water. Regulate flame as required. Stir often and saute till the okra has softened and cooked well.
  13. Now add the rice in parts to the okra. Even if the rice is sticky like the one I had, then also no issues. Just break the lumps as you go along mixing the okra. The cooked rice has to be warm or at room temperature when you add it to the okra.
  14. Mix the rice with the okra very well. Switch off the heat. If after mixing rice with okra, you feel salt is less, then sprinkle some more salt and mix again.
  15. Serve okra rice hot or warm accompanied with a veggie salad, raita or curd. You can garnish the okra rice with some chopped coriander leaves if you wish. In the below photo I have served it with plain yogurt. You can serve it with raita varieties like boondi raita or cucumber raita or onion tomato raita. You can also pack it for the lunch box. Few more rice recipes for you!

Brinji riceCapsicum riceBrinjal ricePudina riceTamarind rice

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Bhindi Rice post from the blog archives first published in May 2016 has been republished and updated on 1 July 2022.

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title: “Bhindi Rice Okra Rice " ShowToc: true date: “2024-09-28” author: “Gregory Ellinger”

If you have leftover cooked rice, then half of the work is done and the recipe can be prepared quickly. Since I make okra often, I will be sharing one more quick bhindi recipe soon. In the recipe post, I have mentioned all the steps, including the cooking of rice. Use any variety of short-grained or long-grained rice. I have used ambe mohar rice, which is a aromatic rice locally grown in Maharashtra. I sometimes make this recipe with basmati rice or sona masuri rice. I have cooked rice in a pan, but you can cook the rice grains in a pressure cooker too. Bhindi rice can be served plain or with side raita or plain curd or a veggie salad. It can also be served with rasam or curd kadhi or any spicy curry.

How to make Bhindi Rice

  1. Rinse 1 cup of rice first very well in water. Then soak for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice. Keep the rice aside. You can use any non-sticky variety of small-grained or medium-grained or long-grained rice. Basmati rice or sona masuri rice also works well in this recipe.
  2. Rinse 250 grams of okra in water. Wipe them dry and then chop them in 1 to 1.5 cm roundels. Keep aside. Note: Use the okra that is fresh and tender. Avoid using stringy or fibrous okra for the best taste and flavor.
  3. On full heat, heat 3.5 to 4 cups of water in a pan. Then add the following ingredients:

½ teaspoon shahi jeera (caraway seeds) or jeera (cumin)1 small tej patta (Indian bay leaf)¼ teaspoon salt or add as per taste.

  1. Bring the water to a boil.
  2. Then add the rice and lightly stir. Do not reduce the heat.
  3. Cook the rice till it is completely done. Do not cover the pan with a lid while cooking rice.
  4. The rice has to be completely cooked.
  5. Strain in a colander. Keep the cooked rice aside.
  6. In a mortar-pestle take the following spices and herbs:

3 medium-sized garlic (roughly chopped)½ inch ginger (roughly chopped)½ teaspoon fennel seeds1 green cardamom2 cloves½ inch cinnamon

  1. Crush to a semi-fine paste.

Making okra rice

  1. In a kadai or pan, heat 2 tablespoons of oil. You can use any neutral flavored oil. Keep the heat low to medium. Add mustard seeds and let them crackle.
  2. Then add ⅓ cup chopped onions.
  3. Stir well and saute the onions till they turn translucent. Do not brown onions. Keep stirring at regular intervals and saute the onions till translucent on low to medium heat.
  4. Now add the crushed semi-fine paste that we prepared earlier.
  5. Next add 1 sprig of curry leaves (10 to 12 curry leaves) and 1 green chili, chopped (about half teaspoon of chopped green chilies).
  6. Stir and saute for a couple of seconds or till the raw aroma of ginger-garlic goes away.  if you want, you can also add 1 medium chopped tomato at this step and saute till it becomes pulpy.
  7. Now add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder. Quickly stir. This recipe is not spicy. If you want to make it spicy then add more red chilli powder and green chillies according to your taste preferences.
  8. Immediately add the chopped okra.
  9. Stir and lightly mix with the rest of the ingredients.
  10. Add salt as per taste. Also do keep in mind that we have added a bit of salt while cooking rice too.
  11. Stir and mix everything very well.
  12. Without covering with a lid, on a low flame to medium heat, saute the okra. Stir at intervals. Also do not add any water. Regulate flame as required. Stir often and saute till the okra has softened and cooked well.
  13. Now add the rice in parts to the okra. Even if the rice is sticky like the one I had, then also no issues. Just break the lumps as you go along mixing the okra. The cooked rice has to be warm or at room temperature when you add it to the okra.
  14. Mix the rice with the okra very well. Switch off the heat. If after mixing rice with okra, you feel salt is less, then sprinkle some more salt and mix again.
  15. Serve okra rice hot or warm accompanied with a veggie salad, raita or curd. You can garnish the okra rice with some chopped coriander leaves if you wish. In the below photo I have served it with plain yogurt. You can serve it with raita varieties like boondi raita or cucumber raita or onion tomato raita. You can also pack it for the lunch box. Few more rice recipes for you!

Brinji riceCapsicum riceBrinjal ricePudina riceTamarind rice

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Bhindi Rice post from the blog archives first published in May 2016 has been republished and updated on 1 July 2022.

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