Spicy Lotus Seed Rice (Phool Makhana Pulao)
35 minutes
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About Spicy Lotus Seed Rice (Phool Makhana Pulao)
Craving a rice dish that's both exciting and comforting? This Spicy Lotus Seed Rice (Phool Makhana Pulao) delivers a delightful crunch and nutty aroma, thanks to the roasted makhana (lotus seeds).Imagine fluffy rice infused with aromatic spices, punctuated by the satisfying texture of these unique seeds. It's a symphony of flavors and textures that will elevate any meal.Whether it's a festive celebration or a simple weeknight dinner, this easy vegetarian recipe is guaranteed to impress. Get ready for a flavor adventure!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Spice Paste
- 1/4 tsp Mustard Seeds
- 1/2 tsp Chickpea bengal gram, split
- 1/2 tsp Gram black, black gram
- 1/4 tsp Cumin Seeds
- 3/4 cup Curry Leaves
- 1/2 cup Tomato chopped
- 2 Chili green, slit
- Salt to taste
- 2 tbsp Oil
Aromatics and Seasoning
- 3 Cloves
- 1/2 Star Anise
- 2 Cardamom green
- 1 Caper marathi mogga
- 2 tbsp Oil
- 3 clove Garlic minced
- 3/4 cup Onion sliced
- 1 Bay Leaf
- 1/4 tsp Caraway Seeds shahjeera
- 8 Peppercorns black
Rice and Lotus Seeds
- 1 cup Lotus Seeds phool makhana, roasted
- 2 tsp Oil
- 1 tsp Clarified Butter
- 1/4 cup Onion sliced
- 6 Cashews halved
- Salt to taste
- 1 cup Rice washed
- 1 1/2 cup Water
- 2 pinches Turmeric Powder
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat. Add the mustard seeds, chana dal, urad dal, cumin seeds, curry leaves, chopped tomato, and slit green chilies. Sauté until the lentils are fragrant and the tomatoes have softened.
- Season with salt and cook for another 2 minutes to allow the flavors to meld. This enhances the overall taste of the spice paste.
- Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture to a blender or grinder and blend into a smooth paste. Set aside.
- In a separate pan or pot, heat 2 tablespoons of oil over medium heat. Add the cloves, star anise, green cardamoms, caper, minced garlic, sliced onions, bay leaf, black peppercorns, and caraway seeds. Sauté until the onions turn translucent and fragrant.
- Add the prepared spice paste to the pan with the sautéed aromatics. Cook for a minute or two, stirring constantly, to allow the spices to bloom. This step deepens the flavor profile of the dish.
- Pour in 1 1/2 cups of water, add the washed rice, turmeric powder, and salt. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the rice is cooked through, about 15-20 minutes.
- While the rice is cooking, heat ghee in a small pan over medium heat. Add the halved cashews and sliced onions. Sauté until the onions turn golden brown and the cashews are lightly toasted. Add the roasted lotus seeds and sprinkle with salt. Mix well.
- Once the rice is cooked, gently fluff it with a fork. Add the lotus seed mixture to the rice and stir gently to combine. Serve hot and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If you prefer a creamier sauce, whisk in a tablespoon or two of heavy cream or full-fat coconut milk at the end of cooking.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 500kcalCarbohydrates: 71gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 3mgSodium: 91mgPotassium: 368mgFiber: 7gSugar: 3gVitamin A: 3531IUVitamin C: 1784mgCalcium: 436mgIron: 2mg
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Great recipe! I’m eager to try it.
Interesting recipe.
Absolutely mouthwatering! Thanks for sharing.
Looks so appetizing! Thank you for posting.
This is so inspiring! Can’t wait to cook it.