Hello foodies! Welcome to Naiya's Kitchen!! 🧑🏻🍳😊
🍚 A Royal Affair: Introducing the Irresistible Makhani Pulao
Forget everything you think you know about plain rice dishes. Today, we're diving fork-first into a creation so rich, so fragrant, and so utterly comforting, it feels less like a side dish and more like a culinary hug from the Mughal kitchens themselves: the Makhani Pulao. Imagine the creamy, subtly sweet, and smoky tomato-butter gravy (the heart of Dal Makhani or Butter paneer) not just beside fluffy basmati, but lovingly infused into every single grain. This isn't just rice mixed with stuff—it’s a harmonious, one-pot marriage of the world's most luxurious Indian curry base and perfectly cooked spices, resulting in a dish that will instantly elevate your weeknight dinner or steal the spotlight at your next gathering. Get ready to ditch the takeout menu, because this recipe for Makhani Pulao is about to become your new favorite obsession.
🎉 Your New Favorite Comfort Dish Awaits
And there you have it—the rich, aromatic, and absolutely irresistible Makhani Pulao, ready to grace your table! Whether you serve it alongside a simple cooling raita, some crisp onion slices, or just enjoy it straight out of the pot (we won't judge!), this dish is proof that comfort food can also be deeply elegant and satisfying. It’s a wonderful twist on classic flavors, perfect for impressing guests or simply treating yourself to a little culinary royalty. Give this recipe a try this week, and don't forget to snap a photo and tag me! I can’t wait to hear how much you and your family loved sinking your teeth into this buttery, spicy, and unforgettable pulao. Happy cooking! 🔪 😋
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves - 2 persons as single meal
Ingredients to make Makhani Pulao:
For Makhani Gravy:
1 small onion
7 to 8 garlic cloves
1 small piece of ginger
2 green chilies
1 medium size tomato
2 tablespoon melon seeds
8 to 10 cashews
1 tablespoon oil
1 tablespoon ghee
1 teaspoon cumin seeds
1 tablespoon malai/cream
1 teaspoon kasuri methi
Salt to taste
2 tablespoon kashmiri red chilli powder
1 teaspoon turmeric powder
2 teaspoon cumin coriander powder
For vegetables:
1 teaspoon oil
1/8 teaspoon cumin seeds
2 tablespoon onion medium chopped
2 tablespoon capsicum medium chopped
1/4 cup Paneer cubes
Salt to taste
1/2 teaspoon kashmiri red chilli powder
1 teaspoon kitchen king masala
For rice:
1/2 cup raw rice
Salt to taste
1 teaspoon lemon juice
1 teaspoon oil
For assembling:
1 teaspoon oil
1/4 cup grated paneer
For burnt effect:
A big coal
2 tablespoon ghee
Method to make Makhani Pulao:
For gravy:
- Heat oil and ghee in a pan and add cumin seeds in it.
- Let them become light brown in colour. Add ginger, garlic and green chilies to it. Cook for 2 minutes.
- Add chopped onion to it and again cook until soft and transparent. Now it's time to add cashews and melon seeds. Cook again.
- Add chopped tomatoes and cook until soft.
- Now add all dry spices, cream and kasuri methi to it. Add some water to avoid burning of spices.
- Cook until it releases fat.
- Let it cool at room temperature.
- Churn to smooth paste. You can strain at this stage for very smooth texture.
- Our makhani gravy is ready keep it a side.
For Vegetables:
- Heat oil in a small pan, add cumin seeds and let them change to light brown in colour.
- Add vegetables and spices to it. Mix well and saute for 2 minutes.
- Keep a side.
For Rice:
- Wash and cook rice in a big vessel by adding salt, oil and lemon juice to it.
- Make sure, you don't overcook it.
- Drain and again let them cool at room temperature.
For burnt effect:
Heat coal minimum 30 minutes ago.
How to assemble Makhani Pulao:
In a pan add oil and let it heat, add ready makhani gravy to it and cook for 2 minutes. Add water to set consistency.
Add ready vegetables and crumbled paneer to it and mix well.
At last add cooked rice in it and mix carefully.
Cook for 2 minutes so that rice can absorb the spices.
Place a plate over the pulao and place hot coal over it. Pour ghee over it and immediately close the lead.
Open it after 10 minutes. Remove plate and coal from it
Mix again and serve hot after garnishing some vegetables and paneer cubes.
Our super delicious Makhani Pulao is ready to rock.
