butter rice

Butter rice recipe with step by step photos – this buttered rice is a delicious variety of rice dish in the Indian cuisine. I had chanced upon a few versions of butter rice recipe in the cookbooks I have. Thereafter I started preparing my own version of this delicious and aromatic butter rice.

There are many ways butter rice can be made. this is an easy method to make butter rice. So when you want to give a makeover to the simple and plain steamed rice, then you can make this butter rice.

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butter rice recipe, makhani chawal recipe

Some more rice recipes that add a lot of flavor to an Indian meal are Ghee rice, Jeera rice, Kaju pulao, Masala rice and Nei choru (Kerala ghee rice). So when you want to perk up a simple dal chawal meal or rajma chawal meal, then you can prepare these rice recipe varieties.

This makhani chawal recipe can be easily halved, doubled or tripled. I have used unsalted white butter (makhan). You can even use salted butter or yellow butter.

Serve butter rice with any North Indian lentil dish like dal makhani, dal fry, dal tadka or curry of your choices like paneer butter masala, dum aloo, rajma masala or kadai paneer. While serving you can garnish it with some chopped cilantro leaves or mint leaves.

How to make butter rice

1. Rinse ½ cup basmati rice very well in water till the water runs clear of starch. Then soak rice in enough water for 30 minutes. After 30 minutes drain all the water and keep the rice aside.

basmati rice

2. Keep a thick bottomed pan on stovetop. Keep the flame to a low. Add 2 tablespoons white butter in the pan. You can also use salted butter.

butter in a pan

3. Let the butter just melt.

melted butter in a pan

4. When the butter has almost finished melting, add the following whole spices – 1 small tej patta (Indian bay leaf), ½ inch cinnamon, 2 cloves and 2 green cardamoms.

adding spices to butter

5. Then add 8 to 10 cashews.

adding cashews

6. On a low flame saute the cashews.

sauteing the cashews

7. Saute till the cashews turn a light golden or golden. You can skip cashews if you want or you can fry or roast cashews separately and then add them as a garnish.

sauteing the cashews for butter rice

8. Now add the rice.

adding rice to pan

9. Gently stir and mix the rice with the butter and spices+cashews. The butter should coat the rice grains well.

mix butter rice mixture

10. Then add 1 to 1.25 cups water. Depending on the quality of rice used, you can add less or more water.

water for making butter rice

11. Season with salt as per taste. keep a check on salt if using salted butter.

salt for butter rice recipe

12. Mix well. Check the taste of water and it should taste slightly salty.

cooking butter rice

13. Cover the pan with its lid and simmer butter rice on a low flame till the rice grains are tender and all the water is absorbed. You can check the rice at intervals and if required add some more water.

cooking butter rice

14. Once done, remove the lid and gently fluff the rice.

cooked butter rice

15. Serve butter rice with any North Indian lentil dish like dal fry or dal tadka or chana dal or curry of your choice like paneer makhani, veg kadai, mushroom curry etc. You can garnish it with some chopped cilantro leaves or mint leaves.

butter rice

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Butter Rice

4.5 from 2 votes
Butter rice or makhani chawal or buttered rice is a delicious variety of rice dish in the Indian cuisine with rice grains and some spices cooked in butter or makhan. 
butter rice recipe, makhani chawal recipe, buttered rice recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):2
(1 CUP = 250 ML)

Ingredients

  • ½ cup basmati rice
  • 2 tablespoon butter - white or salted
  • 1 small tej patta (indian bay leaf)
  • ½ inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 8 to 10 cashews - optional
  • 1 to 1.25 cups water or add as required
  • salt as required

Instructions

soaking rice

  • Rinse ½ cup basmati rice very well in water till the water runs clear of starch. 
  • Then soak rice in enough water for 30 minutes. 
  • After 30 minutes drain all the water and keep the rice aside.

making butter rice

  • Keep a thick bottomed pan on stove top. Keep the flame to a low. Add 2 tbsp white butter in the pan. 
  • Let the butter just melt.
  • When the butter has almost finished melting, add the following whole spices - 1 small tej patta, ½ inch cinnamon, 2 cloves and 2 green cardamoms.
  • Then add 8 to 10 cashews. on a low flame saute the cashews.
  • Saute till the cashews turn a light golden or golden. You can skip cashews if you want or you can fry or roast cashews separately and then add them as garnish.
  • Now add the rice.
  • Gently stir and mix the rice with the butter and spices+cashews. The butter should coat the rice grains well.
  • Then add 1 to 1.25 cups water. Depending on the quality of rice used, you can add less or more water.
  • Season with salt as per taste. Keep a check on salt if using salted butter.
  • Mix well. Check the taste of water and it should taste slightly salty.
  • Cover the pan with its lid and simmer butter rice on a low flame till the rice grains are tender and all the water is absorbed. You can check the rice at intervals and if required add some more water.
  • Once done, remove the lid and gently fluff the rice.
  • Serve butter rice with any north indian dal or gravy of your choice. You can garnish it with some chopped cilantro leaves or mint leaves.

Notes

  • Recipe can be halved or doubled.
  • You can skip cashews or add your choice of dry fruits like almonds, pistachios or raisins. 
  • If you do not have butter, then you can use ghee instead.

Nutrition Info (approximate values)

Nutrition Facts
Butter Rice
Amount Per Serving
Calories 306 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 400mg17%
Potassium 92mg3%
Carbohydrates 39g13%
Fiber 1g4%
Protein 4g8%
Vitamin A 350IU7%
Calcium 13mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.