Lucknowi Masala Paneer Pulao Recipe

Introduction

Lucknowi Masala Paneer Pulao is a fragrant and flavorful rice dish featuring tender paneer cubes marinated in a spicy yogurt blend. This delicate pulao combines aromatic spices, caramelized onions, and charred paneer for a rich, satisfying meal.

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

1. Step 1: Heat 80ml vegetable oil in a frying pan over low heat. Add chopped onions and fry gently for 30-35 minutes until golden brown. Remove onions with a slotted spoon, drain on kitchen paper, and set aside.
2. Step 2: Grind garlic and ginger into a smooth paste using a pestle and mortar with a splash of water.
3. Step 3: In a mixing bowl, combine the raita ingredients with half the garlic and ginger paste. Add paneer cubes and mix to coat well. Marinate for 20 minutes.
4. 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 fragrant.
5. Step 5: Stir in remaining garlic and ginger paste; cook for 1 minute. Add turmeric powder, half of the fried onions, and basmati rice. Stir to combine and season to taste.
6. Step 6: Pour in 500ml water, bring to a boil, then cover and simmer on low heat for 17-18 minutes. Turn off heat and let rest, covered, for 15 minutes.
7. Step 7: Preheat the grill to medium-high. Arrange marinated paneer cubes on a lined baking tray and grill for 3-4 minutes. Toss with melted butter and grill for another 4-6 minutes until softened and slightly charred.
8. Step 8: Gently fold grilled paneer into the cooked rice. Top with remaining fried onions, garam masala, lime juice, and chopped coriander leaves. Serve hot with raita.

Tips & Variations

• For extra depth, soak the basmati rice for 20 minutes before cooking for fluffier grains.
• Adjust green chilli quantity to control the heat level according to your preference.
• Substitute paneer with tofu for a vegan alternative, ensuring to marinate well.
• You can prepare the fried onions in advance and store them in an airtight container for up to 3 days.

Storage

Store leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the rice moist. The paneer may lose some texture when refrigerated but will retain its flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this pulao?

While basmati is preferred for its fragrant aroma and fluffy texture, you can use other long-grain rice varieties. Avoid short-grain rice as it tends to be sticky and less suitable for pulao.

Is it necessary to marinate the paneer?

Marinating the paneer enhances its flavor and helps it absorb the spices, making it more delicious. If short on time, you can skip this step, but the dish will be less flavorful.

Lucknowi Masala Paneer Pulao Recipe

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4.8 from 621 reviews

Lucknowi masala paneer pulao is a fragrant and flavorful Indian rice dish featuring aromatic spices, marinated grilled paneer cubes, and caramelized onions. This dish blends the richness of paneer with the subtle heat of green chillies and Kashmiri chilli powder, finished with fresh lime juice and coriander for a vibrant, delicious meal perfect for a special occasion or a comforting dinner.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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

Raita Ingredients

• 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

1. Fry Onions: Heat 80ml vegetable oil in a frying pan over low heat. Add chopped onions and fry slowly for 30-35 minutes until they are golden brown and caramelized. Remove with a slotted spoon, drain on kitchen paper, and set aside.
2. Prepare Garlic and Ginger Paste: Using a pestle and mortar, grind the chopped garlic and ginger with a splash of water into a smooth paste. Set aside.
3. Marinate Paneer: In a mixing bowl, combine the raita ingredients—Greek yogurt, gram flour, Kashmiri chilli powder, garam masala, dried kasoori methi—and add half of the garlic and ginger paste. Mix well, add the paneer cubes, and stir to coat thoroughly. Set aside to marinate for 20 minutes.
4. Cook Spices and Rice: Heat 3 tbsp vegetable oil in a large non-stick pan over medium heat. Add green bird’s eye chillies, cumin seeds, green cardamom pods, dried bay leaves, and cinnamon stick; fry for a few seconds until fragrant. Add the remaining garlic and ginger paste and fry for 1 minute. Stir in turmeric powder, half the fried onions, and the basmati rice. Season to taste and stir well.
5. Simmer Rice: Pour 500ml water into the pan, bring to a boil, then reduce heat to low. Cover with a lid and simmer gently for 17-18 minutes until the rice is cooked and water absorbed. Turn off heat and leave to rest, covered, for 15 minutes.
6. Grill Paneer: Arrange marinated paneer cubes on a lined baking tray. Preheat the grill to medium-high. Grill the paneer for 3-4 minutes, toss with melted butter, then grill for an additional 4-6 minutes until softened and lightly charred.
7. Combine and Finish: Add the grilled paneer to the cooked rice mixture and stir gently to combine. Top with the remaining fried onions, sprinkle garam masala, squeeze the lime juice over, and garnish with finely chopped coriander leaves.
8. Serve: Serve the Lucknowi masala paneer pulao hot, accompanied by the prepared raita or as desired.

Notes

• Slowly frying onions until golden brown is crucial for depth of flavor and sweetness in the dish.
• Use high-quality basmati rice for the best aroma and texture.
• Grilling the paneer adds a delightful smoky char that complements the spices.
• Resting the rice after cooking allows it to finish steaming and prevents it from becoming mushy.
• The raita used in marinating adds moisture and tanginess to the paneer, balancing the spices.
• Adjust the number of chillies according to your heat preference.
• Kasoori methi adds a unique, slightly bitter aroma essential to authentic Indian flavor.

Keywords: Lucknowi masala paneer pulao, paneer pulao, Indian rice dish, grilled paneer, spiced rice, basmati pulao, vegetarian Indian recipe, caramelized onion pulao