Vegetable Makhani Rice

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 perfect 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.

Vegetable Makhani Rice
Ingredients:

• 1cup Basmati Rice
• 1cup Mixed Vegetables (Carrot, Green beans, Corn, Green peas)
• 1cup Tomato puree (boil and grind 3~4 medium tomatoes to a paste)
• 2 Green Chilies
• 1tsp Ginger+garlic paste
• 1~2tsp Kashmiri Chili powder
• ¼tsp Shahjeera
• 1tsp Garam Masala
• 2tsp Kasoori Methi, crushed
• 2tbsp Butter
• 2tbsp Heavy Cream
• To taste Salt

Method:

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!!

 

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