When it comes to Punjabi food, nothing beats the comfort and richness of Dal Makhani with Jeera Rice. This combination is a favorite in restaurants,
weddings, and Punjabi homes alike. The buttery texture of dal paired with fragrant cumin-flavored rice makes it a complete,
wholesome, and satisfying meal. Let’s dive into how you can make this restaurant-style dish right in your own kitchen.
🛒 Ingredients
For Dal Makhani:
1 cup whole black urad dal (sabut urad)
¼ cup rajma (kidney beans)
1 large onion (finely chopped)
2 large tomatoes (pureed)
1 tbsp ginger-garlic paste
2–3 green chilies (slit)
2 tbsp butter
2 tbsp fresh cream
2 tbsp ghee or oil
1 tsp cumin seeds
2–3 bay leaves
1 black cardamom
2–3 cloves
1-inch cinnamon stick
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt as needed
Fresh coriander for garnish
For Jeera Rice:
1½ cups basmati rice
2 tbsp ghee
1 tbsp cumin seeds
2–3 green cardamoms
1 bay leaf
1-inch cinnamon stick
Salt as needed
3 cups water
Step 1: Soak and Cook the Lentils
First, wash the whole urad dal (black lentils) and rajma (kidney beans) really well in water until it runs clear.
Soak them in plenty of water overnight or for at least 8 hours so they become soft.
After soaking, drain the water and put them in a pressure cooker.
Add fresh water and a little salt, then cook on medium flame until the dal and rajma turn soft and creamy.
This usually takes about 7–8 whistles.
Step 2: Prepare the Dal Base
Heat ghee/butter in a pan.
Add cumin seeds, bay leaf, cinnamon, cloves, and black cardamom.
Add onions and sauté until golden brown.
Add ginger-garlic paste and sauté for a minute.
Add tomato puree, turmeric, chili powder, and coriander powder. Cook until oil separates.
Step 3: Combine the Dal with Masala
Now add the cooked dal and rajma mixture to the prepared masala in the pan.
Stir gently so the flavors blend well together.
Pour in a little water to adjust the consistency as you like.
Let the dal simmer on a low flame for 30–40 minutes, stirring every few minutes.
This slow cooking gives it that rich, restaurant-style taste.
Step 4: Add the Creamy Touch
Drop in a generous spoon of butter and a splash of fresh cream.
Sprinkle a little garam masala and stir gently so everything blends smoothly.
Finally, garnish with fresh coriander leaves and finish with a swirl of cream on top.
Step 5: Prepare Jeera Rice
Wash and soak basmati rice for 20 minutes.
Heat ghee in a pan. Add cumin seeds, cardamom, bay leaf, and cinnamon.
Drain rice and add it to the pan. Sauté for 2 minutes.
Add water and salt. Cover and cook until rice is fluffy and grains separate.
Serving Suggestions
Serve the Dal Makhani piping hot with fragrant Jeera Rice for a classic Punjabi lunch or dinner.
For an authentic dhaba-style experience, add sliced onion salad, crispy papad, and a tangy pickle on the side.
It also pairs beautifully with butter naan, tandoori roti, or laccha paratha if you prefer bread over rice.