Makhani Rice #shorts #treading

Makhani Rice

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
1. Heat oil in a deep pan add the onions and saut 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 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
1. To make makhani rice, 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 makhani rice hot.

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