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Jeera Rice and Dal Makhani Recipe

Why You’ll Love Jeera Rice and Dal Makhani
If 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.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: Jeera Rice and Dal Makhani Recipe
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-packed
    Authentic North Indian flavors
    Perfect for everyday meals or special occasions
    Easy to prepare at home
    Pairs 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.