Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
369cal
8gprotein
67gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Vegetable Pulao, Dal Makhani and Cucumber Raita
Aromatic, fiber-rich Veg Pulao with creamy Dal Makhani and cool raita. The ultimate gut-friendly comfort food!
This punjabi dish is perfect for dinner. With 876.69 calories and 30.029999999999998g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
(Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
Serve hot with a side of raita, yogurt, or papad.
Servings
4
Serving size: 1 cup
418cal
18gprotein
50gcarbs
18gfat
Ingredients
1 cup Whole Black Gram (also known as Sabut Urad Dal)
0.25 cup Red Kidney Beans (also known as Rajma)
4 cup Water (for pressure cooking)
1.5 tsp Salt (divided, or to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 tbsp Butter (unsalted, divided)
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1 cup Tomato Puree (from 3-4 medium tomatoes)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Coriander Powder
0.75 tsp Garam Masala
0.25 cup Heavy Cream (plus more for garnish)
1 tbsp Kasuri Methi (dried fenugreek leaves)
Instructions
1
Soak and Cook Lentils
Rinse the whole black gram and kidney beans thoroughly under running water. Soak them together in plenty of water for at least 8 hours, or preferably overnight.
Drain the soaking water. Add the lentils and beans to a pressure cooker along with 4 cups of fresh water, 1 tsp of salt, the bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes. The beans should be completely soft and mashable.
Allow the pressure to release naturally. Open the cooker, remove the bay leaf and cinnamon stick. Using the back of a ladle, lightly mash about a quarter of the lentils against the side of the pot to help create a creamy base.
2
Prepare the Masala Base
In a heavy-bottomed pan (kadai), melt 2 tbsp of butter over medium heat.
Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook this masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating at the edges.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Pour the cooked lentil mixture (along with its cooking liquid) into the prepared masala. Mix everything thoroughly.
Add 1 cup of hot water, or more if needed, to achieve a thick but pourable consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest setting. Partially cover the pan and let the dal simmer for a minimum of 45 minutes, stirring every 10-15 minutes to prevent it from sticking to the bottom.
This slow simmering process is crucial for developing the deep, creamy flavors of Dal Makhani. The dal will continue to thicken as it cooks.
4
Finish and Garnish
Once the dal has reached your desired creamy consistency, stir in the garam masala and the remaining 2 tbsp of butter.
Crush the kasuri methi between your palms to release its aroma and add it to the dal. Stir in the heavy cream.
Let it simmer for a final 5 minutes on low heat for all the flavors to meld together beautifully.
Taste and adjust the salt if necessary. Turn off the heat.
5
Serve
Transfer the Dal Makhani to a serving bowl.
Garnish with a swirl of fresh cream and serve hot with garlic naan, roti, or jeera rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.