butter rice recipe, makhani chawal recipe, buttered rice recipe
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4.5 from 2 votes

butter rice

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. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 2
Calories: 306kcal
Author: Dassana Amit

Ingredients

  • ½ cup basmati rice
  • 2 tablespoon butter - white or salted
  • 1 small tej patta (indian bay leaf)
  • ½ inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 8 to 10 cashews (kaju) - 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 butter rice.
  • serve butter rice with any north indian dal or gravy of your choice. you can garnish makhani chawal with some chopped coriander 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

Calories: 306kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 92mg | Fiber: 1g | Vitamin A: 350IU | Calcium: 13mg | Iron: 0.9mg