Dinner

Lucknowi Masala Paneer Pulao Recipe

ByNoah Steele January 11, 2026January 11, 2026

Introduction

Lucknowi masala paneer pulao is a fragrant and flavorful rice dish infused with delicate spices and tender paneer cubes. This comforting meal brings the aromatic essence of Lucknow’s rich culinary heritage straight to your home kitchen.

A white plate holds a vibrant yellow-orange biryani rice mixed with browned caramelized onions and small green herb bits sprinkled on top. Scattered throughout are golden-brown grilled paneer cubes with slightly charred edges, adding texture and color contrast. On the left side of the plate, there is a dollop of smooth, thick green chutney sauce with a creamy texture. A silver spoon rests on the plate, partly submerged in the rice. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80ml vegetable oil, plus 3 tbsp
2 medium onions, chopped

4 large garlic cloves, roughly chopped
2 inch piece of ginger, roughly chopped

400g paneer, cut into cubes
2 green bird’s eye chillies, slit lengthways

1 tsp cumin seeds
5 green cardamom pods
2 dried bay leaves

1 cinnamon stick
1 tsp turmeric powder
250g basmati rice

20g butter, melted
1 tsp garam masala
1 lime, juiced

2 tbsp coriander leaves, finely chopped
For the raita:
3 tbsp Greek yogurt

1 tbsp gram flour
1½ tsp Kashmiri chilli powder
½ tsp garam masala

1 tbsp dried kasoori methi (fenugreek leaves)

Instructions

Step 1: Heat 80ml vegetable oil in a frying pan over low heat. Fry the chopped onions for 30-35 minutes until golden brown. Remove with a slotted spoon, drain on kitchen paper, and set aside.
Step 2: Grind the garlic and ginger into a smooth paste using a pestle and mortar, adding a splash of water as needed.

Step 3: In a mixing bowl, combine the raita ingredients with half the garlic and ginger paste. Mix well, add the paneer cubes, and stir to coat. Set aside to marinate for 20 minutes.
Step 4: Heat 3 tbsp oil in a large non-stick pan over medium heat. Add green chillies, cumin seeds, cardamom pods, bay leaves, and cinnamon stick. Fry for a few seconds until aromatic.
Step 5: Stir in the remaining garlic and ginger paste and fry for 1 minute. Add turmeric powder, half the fried onions, and basmati rice. Stir thoroughly and season to taste.

Step 6: Pour in 500ml water. Bring to a boil, then cover and simmer on low heat for 17-18 minutes. Turn off the heat and let the rice rest, covered, for 15 minutes.
Step 7: Place the marinated paneer cubes on a lined baking tray. Preheat the grill to medium-high. Grill the paneer for 3-4 minutes, then toss with melted butter and continue grilling for another 4-6 minutes until soft and slightly charred.
Step 8: Add the grilled paneer to the rice and mix gently. Top with the remaining fried onions, garam masala, lime juice, and chopped coriander leaves.

Step 9: Serve the pulao hot, accompanied by the prepared raita for a cool, creamy contrast.

Tips & Variations

Use aged basmati rice for the best texture and aroma.
For extra richness, add a handful of toasted nuts like cashews or almonds on top before serving.

Adjust the number of green chillies to suit your heat preference.
Fresh fenugreek leaves can be substituted for dried kasoori methi if available.

Storage

Store leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave with a splash of water to keep the rice moist. Paneer is best freshly grilled, but leftovers can be reheated carefully to avoid drying out.

How to Serve

The dish is served on a white plate filled with yellow and orange spiced rice mixed with small browned fried onions and bright green chopped herbs scattered on top. Mixed evenly throughout the rice are golden brown, slightly charred cubes of paneer with a textured surface. To the side of the rice is a smooth, thick green sauce with a creamy texture. A metallic spoon is placed partially on the rice, and the plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

You can replace paneer with firm tofu and use plant-based yogurt to prepare a vegan version of the raita. Adjust spices to your taste as tofu is milder.

Is it necessary to fry the onions for so long?

Slow-frying the onions until golden develops deep sweetness and richness, which adds to the authentic flavor of the dish. However, if short on time, lightly sautéing is acceptable, though the flavor will be less intense.