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Blogging Marathon# 58: Week 1/ Day 2

Theme: Bring on your Rice

Dish: Vegetable Makhani Rice

After yesterday’s South Indian rice dish, I have this North Indian rice dish. Makhani gravy is a reddish tomato based gravy made with butter and cream (hence the name makhani), commonly used in North Indian dishes. It is very popular on restaurant menus and paneer makhani is quite famous.

Here the makhani gravy is mixed with basmati rice to make this creamy and delicious rice that is equally good to serve at dinner parties or as a quick weeknight meal. Recipe is from a Telugu cooking show.

The original recipe only used mixed vegetables, but I decided to add some chickpeas to add some protein and make the dish more wholesome. Alternately paneer or tofu can also be added instead of chickpeas. Serve with raita and chips for a delicious meal.

Print Recipe
Vegetable Makhani Rice Yum
Creamy and delicious Makhani rice with mixed vegetables. It is equally good to serve at dinner parties or as a quick weeknight meal.
Vegetable Makhani Rice
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 Rice cupBasmati
  • 1 cup Mixed Vegetables (Carrot, Green beans, Corn, Green peas)
  • 1 cup Tomato puree (boil and grind 3~4 medium tomatoes to a paste)
  • 2 Chilies Green
  • 1 tsp Ginger+garlic paste
  • 1 ~ 2 tsps Kashmiri Chili powder
  • ¼ tsp Shahjeera
  • 1 tsp Garam Masala
  • 2 tsps Methi Kasoori , crushed
  • 2 tbsps Butter
  • 2 tbsps Heavy Cream
  • To taste Salt
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 Rice cupBasmati
  • 1 cup Mixed Vegetables (Carrot, Green beans, Corn, Green peas)
  • 1 cup Tomato puree (boil and grind 3~4 medium tomatoes to a paste)
  • 2 Chilies Green
  • 1 tsp Ginger+garlic paste
  • 1 ~ 2 tsps Kashmiri Chili powder
  • ¼ tsp Shahjeera
  • 1 tsp Garam Masala
  • 2 tsps Methi Kasoori , crushed
  • 2 tbsps Butter
  • 2 tbsps Heavy Cream
  • To taste Salt
Vegetable Makhani Rice
Instructions
  1. Melt butter in a large saute pan, add shahjeera and once the seeds start to splutter, add green chilies, ginger+garlic paste and cook for 1 minute.
  2. Add the mixed vegetables and saute for 4~5 minutes.
  3. Next add the tomato puree, Kashmiri chili powder, garam masala, kasoori methi and salt. Cover and cook for 5~6 minutes.
  4. Stir in the cream and cook till heated through, about 1 minute.
  5. Finally add the basmati rice and gently stir to combine. Cover and cook for 2 minutes. Serve hot with raita and Enjoy!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 58.

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14 thoughts on “Vegetable Makhani Rice”

  1. I noticed a similar dish recently on a cook show and was wondering how it would turn out and you have just showed me how yummy it can be.

  2. This is such a visual delight, Pavani. Just to clarify, you’ve mixed cooked basmati with the vegetable makhani, haven’t you?

  3. That’s a fantastic dish pavani..I keep hearing from mom about all the innovative recipes that come out of a tv show these days..she is so hooked all of them..Dad says from 12.30 our time, he has different chefs visiting our living room with dishes..lol..

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