Saffron and Okra Pulao

Ingredients:
Basmati Rice – 1 cup
Saffron – 4 to 5 strands soaked in 3 tblsp lukewarm milk
Ghee – 2 tblsp
Cinnamon – 1 one inch piece
Cloves – 2
Dried Red Chillies – 2
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp

For the Okra:
Lady Fingers/Bhindi/Okra – 300 gms
Kala Jeera – 1 tsp
Mustard Seeds – 1/2 tsp
Turmeric Powder – a pinch
Dry Mango Powder – 1/2 tsp
Salt to taste

Method:
1. Wash the bhindis and pat dry with a kitchen towel.
2. Remove both the ends and cut into halves.
3. Heat the oil in a non-stick pan and add the bhindi pieces and stir-fry for 2 to 3 minutes.
4. Cover with a lid and continue to stir-fry for a minute more.
5. Add the salt and the rest of the spices and cover with a lid and continue to fry for another 2 to 3 minutes, stirring from time to time.
6. Remove and keep aside.
7. Soak the rice in water for 20 minutes.
8. Drain and keep aside.
9. Heat the ghee in a thick bottomed pan and add the whole spices and allow to splutter.
10. Mix in the rice and stir-fry for a further 2 minutes.
11. Lower the heat and mix in the spices and 2 tbsp of water and stir.
12. Mix in the saffron and 2 cups of water and salt to taste, stir gently and cover with a lid.
13. Cook on low fire till all the water is evaporated and the rice is tender.
14. Now, mix in the fried bhindi and serve at once.