Rasiya Muthiya in Makhani Sauce is a creative twist on a traditional Gujarati comfort dish, transforming soft rice dumplings into a rich, restaurant-style experience. Tender muthiya made from spiced rice and gram flour are simmered in a buttery, tomato-based makhani gravy, blending wholesome simplicity with indulgent flavor. Perfect for using fresh or leftover rice, this dish is a comforting and unique meal best enjoyed with warm roti or naan.
Rasiya Muthiya in Makhani Sauce
55 minutes
Indian/Indian Fusion
Serves: 4-5
Ingredients
For Cooking Rice
- 1 cup Basmati Rice
- 2 cups Water
- ½ tsp Salt
For Makhani Sauce Base
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- ¼ tsp Hing
- 2 Dry Red Chilies
- 1 Small Cinnamon Stick
- 2 Bay Leaves
- 2-3 Cloves
- 1 Black Cardamom
- 2 Green Chilies, Chopped
- 1 tbsp Chopped Ginger
- 2 tbsp Cashew Nuts
- 1 tbsp Melon Seeds
- 2 Medium Tomatoes, Chopped
- 3-4 Coriander Springs with Stems
- Salt to Taste
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- ½ tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Makhani Masala Powder (optional)
For Muthiya
- 2 cups Cooked or Leftover Basmati Rice
- ½ cup Besan
- 1 tsp Minced Ginger
- 1-2 Green Chilies Finely Chopped
- ½ tsp Turmeric
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- Salt to Taste
- 2 tbsp Yogurt
- 1-2 tsp Oil
- 2 tbsp Chopped Coriander Leaves
For Cooking and Garnishing
- 2 tbsp Butter
- ½ tsp Cumin Seeds
- ¼ tsp Hing
- ¼ tsp Red Chili Powder
- 1-2 Bay Leaves
- ¼ cup Fresh Cream
- 1 tsp Crushed Kasuri Methi
- 2 tbsp Chopped Coriander Leaves
- Extra Cream for Garnish
Preparation
Cook The Rice
- Wash and soak basmati rice for about 20 minutes. Cook the rice with salt and enough water until soft but separate. Cover and keep aside to cool completely.
Prepare The Makhani Sauce Base
- Heat oil in a pan. Add cumin seeds, hing, dry red chilies, cinnamon, bay leaves, cloves and black cardamom. Stir for a few seconds until aromatic. Add chopped green chilies, chopped ginger, cashew nuts and melon seeds and sauté briefly.
- Add chopped tomatoes and coriander springs with stems. Cook while stirring until the tomatoes become soft and pulpy. Add salt, coriander powder, cumin powder, red chili powder, turmeric, garam masala and makhani masala powder if using. Cook until everything softens and the spices blend well.
- Remove the mixture from the pan and allow it to cool slightly. Blend with a little water to make a smooth puree.
Prepare The Muthiya
- In a large mixing bowl add cooked rice, besan, minced ginger green chilies, turmeric, red chili powder, coriander powder, salt, yogurt, oil and chopped coriander leaves. Mix well to form a soft mixture.
- Apply a little oil on your palms. Take small portions and shape into small oval muthiya. Arrange them on a plate.
- Bring a large pan of water to a boil. Once boiling, add the muthiya in batches and cook them like pasta for about 2 minutes. Remove with a slotted spoon and keep aside.
- Instead of boiling Muthiya, you may use a regular steamer to cook it.
Assemble The Dish
- Heat butter in a pan. Add cumin seeds, hing, a pinch of chili powder and bay leaves. Add the prepared makhani sauce and some water to adjust the consistency. Stir well and bring it to a gentle boil.
- Add salt if needed, then mix in sugar if desired, fresh cream and crushed kasuri methi. Gently slide the boiled muthiya into the simmering sauce. Mix carefully without breaking them and let the dish cook for a few minutes so the muthiya absorb the rich flavors.
- Garnish with extra cream, chopped coriander leaves and a sprinkle of kasuri methi. Serve hot with phulka roti or naan.
Tips
- Make sure the rice is completely cooled before mixing the muthiya mixture so they hold their shape properly.
- Boiling the muthiya briefly helps them firm up before adding them to the gravy.
- Blend the sauce very smooth to achieve a creamy makhani texture.
- Adjust the water in the sauce depending on how thick or flowing you prefer the gravy.
- A little extra cream or butter while serving makes the dish even richer and more indulgent.
