Description
Lucknowi Masala Paneer Pulao is a fragrant and flavorful Indian rice dish featuring spiced basmati rice combined with marinated and grilled paneer cubes. This recipe includes a mix of warming spices, golden fried onions, and a refreshing homemade raita, creating a perfect balance of textures and tastes inspired by the rich culinary heritage of Lucknow.
Ingredients
Scale
Pulao
- 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
Marinade for Paneer
- 3 tbsp Greek yogurt
- 1 tbsp gram flour
- 1½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 1 tbsp dried kasoori methi (fenugreek leaves)
- Half of garlic and ginger paste (from grinding 4 cloves garlic and 2 inch ginger)
Raita (optional, to serve)
- 3 tbsp Greek yogurt
Instructions
- Fry Onions: Heat 80ml vegetable oil in a frying pan over low heat. Fry the chopped onions slowly for 30-35 minutes, stirring occasionally, until they turn golden brown. Use a slotted spoon to remove the onions, then drain on kitchen paper and set aside.
- Make Garlic-Ginger Paste: Using a pestle and mortar, grind the roughly chopped garlic cloves and ginger piece into a smooth paste with a splash of water.
- Prepare Paneer Marinade: In a mixing bowl, combine the Greek yogurt, gram flour, Kashmiri chilli powder, garam masala, dried kasoori methi, and half of the garlic-ginger paste. Add the paneer cubes and stir well so they are evenly coated. Set aside to marinate for 20 minutes.
- Cook Spices and Rice: Heat 3 tbsp of vegetable oil in a large non-stick pan over medium heat. Add slit green chillies, cumin seeds, green cardamom pods, dried bay leaves, and cinnamon stick. Fry for a few seconds until fragrant. Stir in the remaining garlic-ginger paste and fry for 1 minute. Add turmeric powder, half of the fried onions, and basmati rice. Stir everything well and season to taste.
- Simmer the Rice: Pour in 500ml water and bring to a boil. Then cover with a lid and reduce heat to low. Let the rice cook and simmer gently for 17-18 minutes until tender. Turn off the heat but keep the lid on, leaving the rice to rest and steam for 15 minutes.
- Grill the Paneer: Preheat the grill to medium-high and line a baking tray with baking paper. Place the marinated paneer cubes on the tray, grill for 3-4 minutes. Toss paneer cubes with melted butter, then return to grill and cook for another 4-6 minutes until softened and slightly charred.
- Combine and Finish: Add the grilled paneer cubes to the rested rice and gently fold together. Top the pulao with the remaining fried onions, sprinkle garam masala, squeeze lime juice over it, and garnish with finely chopped coriander leaves.
- Serve: Serve the Lucknowi Masala Paneer Pulao hot accompanied by a side of fresh raita made from Greek yogurt.
Notes
- Slow frying the onions is key to developing their sweetness and deep color, so don’t rush this step.
- Marinating the paneer adds flavor and helps keep it moist during grilling.
- If you don’t have a grill, you can broil the paneer under a high heat or pan-fry in a non-stick skillet.
- Raita made with Greek yogurt provides a cool and creamy contrast to the spicy pulao.
- Use good quality basmati rice and rinse it well before cooking for fluffy grains.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Keywords: Lucknowi Masala Paneer Pulao, Paneer Pulao, Indian Rice Recipe, Spiced Rice with Paneer, Grilled Paneer, Vegetarian Indian Dish
