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Creamy and delicious Makhani rice with mixed vegetables. It is equally good to serve at dinner parties or as a quick weeknight meal.


34 serving

Total time

65 minutes




  • 1 Rice (cupBasmati)
  • 1 cup (1.25l) fish stock (Mixed Vegetables (Carrot, Green beans, Corn, Green peas))
  • 1 cup tomato (puree (boil and grind 3~4 medium tomatoes to a paste))
  • 2 chilies (Green)
  • 1 tsp Ginger+Garlic (paste)
  • 1 ~ 2 tsps Kashmiri Chili powder
  • ¼ tsp (1.25l) fish stock (Shahjeera)
  • 1 tsp Garam Masala
  • 2 tsps Methi (Kasoori , crushed)
  • 2 tbsps butter
  • 2 tbsps heavy cream
  • to taste Salt


  1. Melt butter in a large saute pan, add shahjeera and once the seeds start to splutter, add green chilies, ginger+garlic paste and cook for 1 minute.
  2. Add the mixed vegetables and saute for 4~5 minutes.
  3. Next add the tomato puree, Kashmiri chili powder, garam masala, kasoori methi and salt. Cover and cook for 5~6 minutes.
  4. Stir in the cream and cook till heated through, about 1 minute.
  5. Finally add the basmati rice and gently stir to combine. Cover and cook for 2 minutes. Serve hot with raita and Enjoy!!
  6. View the recipe instructions at Cook's Hideout

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