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Makhani Rice

 

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makhani rice recipe | paneer makhani rice | corn makhani rice | with 31 amazing images.

paneer makhani rice gets ready in jiffy. Once the makhani sauce is ready just add the remaining ingredients and cook everything together to enjoy its incredible flavour. Learn how to make makhani rice recipe | paneer makhani rice | corn makhani rice |

makhani rice is fusion recipe which has so much of creativity and innovation! We actually bring together two different foods as one recipe. Have you ever tried paneer makhani along with rice that is in the form of pulao. This makhani rice is an incredibly flavorful and perfectly filling recipe with makhani sauce as a base with the mild sweetness of corns.

This paneer makhani rice is a must try recipe! Each bite is infused with delicately balanced whole spices and a bold flavor of paneer makhani. It’s so easy to make and will be ready under few minutes!

Tips to make makhani rice: 1. Sugar is added to balance out the sourness of the tomatoes. 2. We suggest you to use basmati rice to make this recipe. 3. You can fry the paneer and add in the rice.

Enjoy makhani rice recipe | paneer makhani rice | corn makhani rice | with detailed step by step photos.

Makhani Rice recipe - How to make Makhani Rice

Tags

North Indian Vegetarian FoodPunjabi Pulao | Punjabi Rice, BiryaniOne Dish Vegetarian MealsOne Meal DinnerIndian Tiffin Box, Lunch box, DabbaTraditional Indian Rice RecipesPulaos

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients


For The Makhani Sauce
1 tbsp oil
1/2 cup thinly sliced onions
2 cups roughly chopped tomatoes
3 garlic (lehsun) cloves
2 kashmiri pandi chillies , broken into pieces
2 tbsp cashew nuts (kaju)
1 tbsp butter
1 tsp chilli powder
1/2 tsp kashmiri red chilli powder
1 tsp coriander (dhania) powder
1/2 tsp sugar
1 tsp dry fenugreek (methi) leaves
salt to taste

Other Ingredients For Makhani Rice
1 cup chopped paneer (cottage cheese)
1/2 cup boiled sweet corn kernels (makai ke dane)
3 cups cooked long grain rice (basmati chawal)
1/4 cup finely chopped coriander (dhania)
salt to taste

Method
For the makhani sauce
    For the makhani sauce
  1. Heat oil in a deep pan add the onions and sauté on a medium flame for 2 minutes.
  2. Add the tomatoes, garlic and cashews, mix well and cook on a medium flame for 2 minutes.
  3. Add ¼ cup water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  4. Cool and blend till smooth. Keep aside.
  5. Heat butter in a deep pan , add the prepared tomato- onion mixture, chilli powder, kashmiri red chilli powder, coriander powder, sugar and salt, mix well mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the dry fenugreek leaves and mix well. Keep aside.

How to proceed
    How to proceed
  1. To make {span class="bold1"}makhani rice{/span}, in the makhani sauce, add paneer, corn, rice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes ,while stirring occasionally. Serve the {span class="bold1"}makhani rice{/span} hot.

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Makhani Rice recipe with step by step photos

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what is makhani rice made of?
  1. makhani rice recipe | paneer makhani rice | corn makhani rice | is made using easily available ingredients in India: 
    For the makhani sauce: 1 tbsp oil, 1/2 cup thinly sliced onions, 2 cups roughly chopped tomatoes, 3 garlic (lehsun) cloves, 2 kashmiri pandi chillies, broken into pieces, 2 tbsp cashew nuts (kaju), 1 tbsp butter, 1 tsp chilli powder, 1/2 tsp kashmiri red chilli powder, 1 tsp coriander (dhania) powder, 1/2 tsp sugar, 1 tsp dry fenugreek (methi) leaves and Salt to taste. See the below image of list of ingredients for makhani rice.
  2. Other ingredients: 1 cup chopped paneer, ½ cup boiled sweet corn kernels, 3 cups cooked long grained rice, ¼ cup finely chopped coriander and Salt to taste. See the below image of list of ingredients for makhani rice.

how to make makhani sauce
  1. To make makhani rice, heat 1 tbsp oil in a deep pan.
  2. Add ½ cup thinly sliced onions.
  3. Sauté on a medium flame for 2 minutes.
  4. Add 2 cups roughly chopped tomatoes.
  5. Add 3 garlic cloves.
  6. Add 2 tbsp of cashew nuts (kaju).
  7. Add 2 kashmiri chillies broken into pieces.
  8. Mix well.
  9. Cook on a medium flame for 2 minutes.
  10. Add ¼ cup water.
  11. Mix well.
  12. Cook on a medium flame for 5 minutes, while stirring occasionally.
  13. Cool and blend till smooth. Keep aside.
  14. Heat 1 tbsp butter in a deep pan.
  15. Add the prepared tomato- onion mixture. 
  16. Add 1 tsp chilli powder. 
  17. Add ½ tsp kashmiri red chilli powder.
  18. Add 1 tsp coriander (dhania) powder.
  19. Add ½ tsp sugar.
  20. Add salt to taste.
  21. Mix well.
  22. Cook on a medium flame for 2 minutes, while stirring occasionally.
  23. Add 1 tsp dry fenugreek leaves.
  24. Mix well. Keep aside.

how to proceed to make makhani rice
  1. In the makhani sauce, add 1 cup chopped paneer (cottage cheese).
  2. Add ½ cup boiled sweet corn.
  3. Add 3 cups cooked long grained rice (basmati chawal).
  4. Add 1 tsp coriander.
  5. Add salt to taste.
  6. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Serve makhani rice hot. 

tips to make makhani rice
  1. Sugar is added to balance out the sourness of the tomatoes.
  2. We suggest you to use basmati rice to make this recipe.
  3. You can fry the paneer and add in the rice.
Nutrient values per serving
Energy670 cal
Protein16 g
Carbohydrates112.8 g
Fiber7.4 g
Fat17.4 g
Cholesterol7.5 mg
Vitamin A653.4 mcg
Vitamin B10.3 mg
Vitamin B20.2 mg
Vitamin B33.2 mg
Vitamin C26 mg
Folic Acid45.2 mcg
Calcium232.4 mg
Iron1.8 mg
Magnesium145.9 mg
Phosphorus350.3 mg
Sodium44.5 mg
Potassium359.6 mg
Zinc2.1 mg
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