This Jeera Rice and Dal Makhani Recipe is a timeless Indian classic that delivers comfort and flavor in every bite. Easy to prepare, wholesome, and incredibly satisfying—it’s a dish you’ll want to make again and again.
Jeera Rice and Dal Makhani Recipe
Why You’ll Love Jeera Rice and Dal MakhaniIf you’re craving a wholesome, hearty, and flavorful Indian meal, this Jeera Rice and Dal Makhani Recipe is your perfect pick. Aromatic cumin-flavored basmati rice pairs beautifully with rich, buttery dal made from whole black lentils and kidney beans. It’s a restaurant-style experience right in your kitchen!Make restaurant-style Jeera Rice and Dal Makhani at home with this easy recipe. Fluffy cumin rice paired with creamy lentils for the ultimate comfort meal.
Servings: 2
Cost: 100
Ingredients
For Jeera Rice
- 1 cup basmati rice
- 2 cups water
- 1 tbsp ghee or oil
- 1 tsp cumin seeds jeera
- 1 bay leaf
- Salt to taste
For Dal Makhani
- 1 cup whole black urad dal black gram
- ¼ cup rajma kidney beans
- 3 cups water for boiling
- 2 tbsp butter + 1 tbsp cream
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 –2 green chilies optional
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
Instructions
Step 1: Prepare the Dal
- Soak urad dal and rajma overnight.
- Pressure cook with water and a pinch of salt until soft.
Step 2: Cook the Dal Makhani
- Heat butter in a pan, add cumin seeds and ginger-garlic paste.
- Sauté onions until golden, then add tomato puree, turmeric, chili powder, and salt.
- Cook until oil separates.
- Add boiled dal and rajma, simmer for 20–30 minutes, stirring occasionally.
- Add cream and garam masala before serving.
Step 3: Make Jeera Rice
- Wash and soak basmati rice for 20 minutes, then drain.
- Heat ghee, add cumin seeds and bay leaf.
- Add rice, sauté for 1–2 minutes, then add water and salt.
- Cook covered until rice is fluffy.
Serving Suggestions
- Serve Jeera Rice and Dal Makhani hot with naan, roti, or papad.
- Add a side of salad, pickles, and yogurt for a complete thali experience.
- Perfect for festive dinners, family get-togethers, or Sunday lunches.
Tips for Perfect Jeera Rice and Dal Makhani
- Use aged basmati rice for the best aroma.
- Slow-cook the dal for a rich, creamy texture.
- Add a little kasuri methi (dried fenugreek leaves) for authentic restaurant-style flavor.
- Adjust spice levels to your preference.
Storage & Reheating
- Store leftovers in the fridge for up to 2 days.
- Reheat dal in a pan with a splash of water.
- Jeera rice can be reheated in a microwave or on the stove with a few drops of ghee.
- Why You’ll Love Jeera Rice and Dal Makhani
- Vegetarian & protein-packedAuthentic North Indian flavorsPerfect for everyday meals or special occasionsEasy to prepare at homePairs with roti, naan, or salad
Final Thoughts
- This Jeera Rice and Dal Makhani Recipe is a timeless Indian classic that delivers comfort and flavor in every bite. Easy to prepare, wholesome, and incredibly satisfying—it’s a dish you’ll want to make again and again.