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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/lucknowi-masala-paneer-pulao-recipe/