Butter Rice Indian recipe

Indian Butter Rice, often known as “Makhanwala Chawal” or “Butter Pulao,” is the ultimate comfort food. It’s not a traditional ancient dish but a modern, restaurant-style creation that celebrates simplicity and indulgence. Imagine fluffy, long-grain basmati rice, each grain glistening with melted butter, infused with the subtle warmth of whole spices, and carrying the rich, creamy notes of dairy. It’s a dish that is deceptively simple yet incredibly fragrant and satisfying. It serves as a perfect, neutral base to pair with rich and flavorful Indian curries, allowing the main dish to shine while complementing it perfectly.

Origin & Cultural Context

Unlike dishes like Biryani or Pulao with centuries-old histories, Butter Rice is a contemporary classic. Its origin is deeply tied to the North Indian restaurant and dhaba (roadside eatery) culture.

Dhaba Influence: It is believed to have been popularized by dhabas as a simple, quick, and energy-dense meal for truck drivers and travelers. The combination of rice, butter, and basic spices was affordable, easy to make in large quantities, and incredibly hearty.
Restaurant Evolution: From dhabas, it found its way into restaurant menus. Here, it was refined—using high-quality basmati rice and a more careful balance of spices—to become the beloved side dish we know today. It is often the go-to rice dish for those who find biryani too spicy or complex, and it is a guaranteed hit with children.

It’s important to distinguish it from “Nei Choru” (Ghee Rice) from Kerala, which, while similar in concept, uses ghee and has a different, region-specific spice profile.

Indian Butter Rice Recipe

Yields: 4 servings
Prep time: 10 minutes (plus 30 minutes soaking)
Cook time: 20 minutes

Ingredients

For the Rice:

1 cup Basmati Rice
2 cups Water
1 tsp Salt (or to taste)

For the Butter Tempering:

3 tbsp Unsalted Butter (divided – 2 tbsp for cooking, 1 tbsp for finishing)
1 Bay Leaf (Tej Patta)
4-5 Black Peppercorns
3-4 Green Cardamom Pods, lightly crushed
1 small Cinnamon Stick (about 1-inch)
4-5 Cloves (Laung)
1 tsp Cumin Seeds (Jeera)
1 small Onion, thinly sliced (optional, for garnish and flavor)

For Garnish & Flavor:

1 tbsp fresh Cream (or 2 tbsp more butter)
1 tbsp finely chopped Coriander Leaves
1 tbsp finely chopped Mint Leaves (optional, but recommended)

Method

Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in enough water to cover it for 30 minutes. After soaking, drain the water completely. This step is crucial for achieving long, non-sticky grains.
Sauté the Spices: In a heavy-bottomed pot or pan, melt 2 tablespoons of butter over medium heat. Add the bay leaf, black peppercorns, cardamom pods, cinnamon stick, cloves, and cumin seeds. Sauté for 30-60 seconds until the spices become fragrant.
Cook the Onion (Optional): If using the sliced onion, add it to the pot now. Sauté until the onions turn soft and translucent. Do not let them brown too much.
Cook the Rice: Add the drained rice to the pot. Gently stir for 2 minutes, toasting the rice in the butter and spices. This coats each grain and enhances the nutty flavor. Pour in the 2 cups of water and add the salt. Stir once.
Simmer and Cook: Bring the water to a boil. Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook for 15-18 minutes. Do not peek during this time.
Check for Doneness: After 15 minutes, turn off the heat. Open the lid to check if the water has been fully absorbed and the rice is cooked through. The grains should be separate and fluffy. If it needs more time, cover and let it sit for another 5 minutes with the heat off (the residual steam will finish the cooking).
The Final Touch (Key Step): Once the rice is perfectly cooked, fluff it gently with a fork. Now, drizzle the remaining 1 tablespoon of cold butter and the 1 tablespoon of fresh cream over the hot rice. The cold butter will melt slowly, coating the rice beautifully.
Garnish and Serve: Finally, garnish with the chopped coriander and mint leaves. Gently mix once more. Serve immediately while hot and aromatic.

How to Serve Indian Butter Rice

Butter Rice is a versatile side dish designed to complement robust Indian curries.

With Rich, Creamy Curries: It is a perfect partner for Butter Chicken and other creamy dishes like Paneer Makhani, Malai Kofta, or Dal Makhani. The mildness of the rice balances the richness of the gravy.
With Spicy Grills: Serve it alongside Tandoori Chicken, Reshmi Kebabs, or grilled fish. The butter rice helps cool the palate from the spices.
As a Simple Meal: For a quick, comforting meal, it can be served with a simple bowl of Kadhi (yogurt-based curry) or a tempered Dal (lentil soup).
Garnish: A final sprinkle of fried onions (birista) on top adds a wonderful crunch and sweetness.

Enjoy this simple yet profoundly delicious taste of North Indian comfort food!