A royal Mughlai rice dish featuring nine 'jewels'—a colorful mix of vegetables, fruits, nuts, and paneer. This fragrant and mildly sweet pulao is perfect for celebrations and special meals.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cups
609cal
15gprotein
80gcarbs
Ingredients
1.5 cup Basmati Rice (Aged basmati rice is recommended for best results)
A legendary creamy and rich dal made from slow-cooked whole black lentils and tomatoes. This Mughlai specialty is simmered for hours until velvety, finished with butter and cream for an unforgettable flavor.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
Protein-packed Dal Bukhara with aromatic Navratan Pulao & cool raita – soul-satisfying comfort!
This mughlai dish is perfect for dinner. With 1200.3899999999999 calories and 36.76g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
3 pcs Green Cardamom Pods (Lightly crushed to release aroma)
1 tsp Shahi Jeera (Caraway seeds)
1 medium Onion (Thinly sliced)
1 tbsp Ginger-Garlic Paste
1.5 cup Mixed Vegetables (A mix of diced carrots, green beans, peas, and small cauliflower florets)
0.25 cup Pineapple Chunks (Optional, canned and drained or fresh)
3 cup Water
0.25 cup Milk (Adds richness and creaminess)
1.5 tsp Salt (Adjust to taste)
1 tsp Sugar (Balances the flavors)
0.5 tsp Garam Masala
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
2 tbsp Fried Onions (For garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the saffron strands with 2 tablespoons of warm milk. Set aside to infuse.
2
Fry the 'Jewels'
Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashew nuts and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the paneer cubes and fry for 2-3 minutes until golden on all sides. Remove and set aside.
Finally, add the raisins and fry for about 30 seconds until they plump up. Remove immediately to prevent burning and set aside.
3
Build the Aromatic Base
Add the remaining 2 tablespoons of ghee to the pot.
Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, and shahi jeera. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the mixed vegetables and sauté for 3-4 minutes until they are slightly tender.
4
Cook the Pulao
Drain the soaked rice completely and add it to the pot.
Gently fold the rice with the vegetables and spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 1/4 cup of milk. Add salt and sugar, and give it a final gentle stir.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, until all the liquid is absorbed.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
Uncover the pot and gently fluff the rice with a fork.
Sprinkle the garam masala over the rice and drizzle the saffron-infused milk on top.
Gently fold in the fried nuts, paneer, raisins, and optional pineapple chunks.
Garnish with fried onions and chopped coriander leaves. Serve hot with a side of raita or a mild curry.
4
Serving size: 1 cup
510cal
17gprotein
46gcarbs
30gfat
Ingredients
1 cup Sabut Urad Dal (Whole black gram lentils)
0.25 cup Rajma (Red kidney beans)
5 cup Water (4 cups for pressure cooking, 1 cup for simmering)
1.5 tsp Salt (Adjust to taste)
2 tbsp Ghee
4 tbsp Unsalted Butter (Divided into two portions)
2 tbsp Ginger Garlic Paste
1.5 cup Tomato Puree (From about 4-5 medium tomatoes)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 cup Heavy Cream (At least 35% fat)
1 tsp Kasuri Methi (Dried fenugreek leaves)
1 inch Ginger (Cut into fine juliennes for garnish)
Instructions
1
Soak the Lentils
Rinse the sabut urad dal and rajma under cold running water until the water runs clear.
Place them in a large bowl and cover with at least 4-5 inches of water. Let them soak for a minimum of 8 hours, or preferably overnight.
2
Pressure Cook the Lentils
Drain the soaking water completely. Transfer the soaked dal and rajma to a pressure cooker.
Add 4 cups of fresh water and 1 teaspoon of salt. Secure the lid.
Cook on high heat until the first whistle. Then, reduce the heat to low and cook for 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. The lentils should be very soft and easily mashable. Lightly mash about 25% of the lentils with the back of a spoon to help thicken the dal.
3
Prepare the Tomato Masala
In a heavy-bottomed pot (handi or Dutch oven), heat the ghee and 2 tablespoons of butter over medium heat.
Once melted, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree, add the Kashmiri red chili powder and the remaining 0.5 teaspoon of salt.
Cook this mixture, stirring occasionally, for about 10-12 minutes, until the masala thickens and you see ghee separating from the sides.
4
Slow Cook the Dal
Add the cooked, mashed lentils along with all their cooking liquid to the tomato masala. Mix everything thoroughly.
Add 1 cup of warm water to adjust the consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest possible setting. Cover the pot partially and let the dal simmer for at least 2 hours. For the most authentic, creamy texture, simmer for up to 4 hours.
Stir the dal every 15-20 minutes, scraping the bottom of the pot to prevent it from scorching. The dal will thicken and darken in color as it cooks.
5
Finish and Garnish
Once the dal has reached a thick, creamy, and velvety consistency, stir in the remaining 2 tablespoons of butter and the heavy cream.
Crush the kasuri methi between your palms to release its aroma and add it to the pot.
Gently mix and let it simmer for another 5 minutes on low heat. Do not let it boil vigorously after adding the cream.
Taste and adjust the salt if necessary. Garnish with a swirl of cream and fresh ginger juliennes.
6
Serve
Serve Dal Bukhara hot with naan, lachha paratha, or jeera rice for a truly royal meal.
Chill and Serve
Cover the bowl and refrigerate the mint raita for at least 30 minutes. This step is crucial as it allows the flavors to meld and deepen.
Give it a final stir before serving. Serve chilled as a cooling side dish with biryani, pulao, kebabs, or parathas.
