Aloo Bhindi Pulao is a quick one pot dish with potatoes and ladies finger. Aloo Bhindi Pulao Recipe with step by step pictures and video.
It is one of the quick one pot dish healthy and tasty too. This is mildy spiced, quick to make for lunch or for packing.
I usually make aloo bhindi dry sabji for pairing it up with chapathi. Suddenly the idea popped up why not try it with rice and it was a super hit at home. So made pulao masala powder from scratch and tried this aloo bhindi pulao and it tastes soo good.
About Aloo Bhindi Pulao
To begin with first prepare the pulao masala buy roasting and grinding the spices. Next fry the veggies seperately until it shrinks, Set aside. Heat oil in a kadai temper jeera, add onion, ginger garlic paste saute until golden, then add fried veggies along with spice powders and pulao masala powder. Give a quick mix then add cooked rice and toss well. Finally garnish with kasoori methi, mix it well. Cook covered for a minute and switch off. Serve hot!
About the cookwares I used here
The kadai is 24 cm(2.4 litres) and the fry pan is 24cm(1.8 litres). You can check the review about Stahl Cookwares here.
I could fry the veggies with so much ease as its was not sticking at all as you can see in the videos. Also the kadai is deep that its very convenient to stir rice.
You can buy these cookwares in stahl website or in amazon
Variations
- You can try this other vegetable combination too like aloo, gobi or matar aloo likewise.
- Paneer is a great combination for this pulao too.
- Incase if you don’t want to make pulao masala then skip it and add garam masala powder or biryani masala powder.
- You can either cook basmati rice in pressure cooker or cook in one pot method.
Related recipes
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📖 Recipe Card
Aloo Bhindi Pulao
Ingredients
- 2 cups cooked basmati rice
- 10 nos ladies finger
- 3 small potatoes
- 1 big onion sliced thin
- 1 teaspoon ginger garlic paste
- 1 tablespoon ghee
- 1 teaspoon kasoori methi
- salt to taste
To temper:
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- one 1 inch cinnamon
- 1 no clove
- 1 no cardamom
For pulao masala powder:
- 1/4 cup coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon pepper corns
- two 1 inch cinnamon
- 10 nos cloves
- 10 nos cardamom
- 1 nos staranise
- 1 no mace
- 1 small piece nutmeg
- 4 nos red chillies
- 2 small bay leaf
Spice powders:
- 1/4 teaspoon turmeric powder
- 1 and 1/2 teaspoon pulao masala powder
- 1 teaspoon red chilli powder
Instructions
- To begin first add the spices listed under 'to roast and grind'.
- Dry roast for 3-5 mins or until it gives nice aroma. No need to wait for color change.
- Transfer to a plate and set aside to cool.
- Grind it to a fine powder.I made it for storing for later use. Set aside.
- Now fry bhindi.
- Fry untit it shrinks and the stickiness is not there. Transfer to a plate and set aside.
- Add potatoes to the same pan.
- Fry until golden and crisp.
- Transfer to a plate and set aside.
- Heat oil + ghee in a pan - add the items listed under to temper. Let it splutter.
- Add onion, ginger garlic paste along with required salt.
- Fry until onions turn transparent and golden.
- Add fried veggies. along with turmeric powder, red chilli powder and garam masala powder.
- Give a quick mix until spice powders coat the veggies.
- Add cooked basmati rice.
- Mix it well.
- Add kasoori methi, give a quick mix. Cook covered for a minute and switch off.
- Cover with lid and cook for 2 mins. Switch off fluff and serve hot Aloo Bhindi Pulao with raita.
Video
Notes
- Make sure to fry aloo and bhindi until nicely roasted and coated else bhindi will be sticky.
- Instead of pulao masala powder replace it with coriander powder and garam masala powder.
- Cook rice seperately, fluff it and keep it ready.
- Adding ghee gives a nice flavour and aroma so don't miss it.
Aloo Bhindi Pulao Recipe Step by Step
1.To begin first add the spices listed under ‘for pulao masala’.
2.Dry roast for 3-5 mins or until it gives nice aroma. No need to wait for color change.
3.Transfer to a plate and set aside to cool.
4.Grind it to a fine powder.I made it for storing for later use. Set aside.
5.Now fry bhindi.
6.Fry untit it shrinks and the stickiness is not there. Transfer to a plate and set aside.
7.Add potatoes to the same pan.
8.Fry until golden and crisp.
9.Transfer to a plate and set aside.
10.Heat oil + ghee in a pan – add the items listed under to temper. Let it splutter.
11.Add onion, ginger garlic paste along with required salt.
12.Fry until onions turn transparent and golden.
13.Add fried veggies. along with turmeric powder, red chilli powder and garam masala powder. 
14.Give a quick mix until spice powders coat the veggies.
15.Add cooked basmati rice.
16.Mix it well.
17.Add kasoori methi, give a quick mix. Cook covered for a minute and switch off.
18.Cover with lid and cook for 2 mins. Switch off fluff and serve hot with raita.
Expert Tips
- Make sure to fry aloo and bhindi until nicely roasted and coated else bhindi will be sticky.
- Instead of pulao masala powder replace it with coriander powder and garam masala powder.
- Cook rice seperately, fluff it and keep it ready.
- Adding ghee gives a nice flavour and aroma so don’t miss it.
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