Lucknowi Masala Paneer Pulao Recipe

Introduction

Lucknowi Masala Paneer Pulao is a fragrant and flavorful rice dish that combines delicate spices with tender paneer cubes. This recipe balances aromatic basmati rice with richly marinated and grilled paneer, making it a perfect meal for a special occasion or a comforting dinner.

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 the 80ml vegetable oil in a frying pan over low heat. Fry the chopped onions for 30-35 minutes until they turn golden brown. Remove with a slotted spoon, drain on kitchen paper, and set aside.
2. Step 2: Grind the garlic and ginger to a smooth paste with a splash of water using a pestle and mortar.
3. Step 3: In a mixing bowl, combine the raita ingredients with half of the garlic and ginger paste. Mix well, then add the paneer cubes and stir to coat. Set aside to 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 the remaining garlic and ginger paste and fry for 1 minute. Add turmeric powder, half of the fried onions, and basmati rice. Stir well and season to taste.
6. Step 6: Pour in 500ml water, bring to a boil, then reduce heat to low and cover with a lid. Simmer for 17-18 minutes. Turn off the heat and let the rice rest, covered, for 15 minutes.
7. Step 7: Preheat the grill to medium-high. Arrange the paneer cubes on a lined baking tray and grill for 3-4 minutes. Toss with melted butter and continue grilling for another 4-6 minutes until softened and slightly charred.
8. Step 8: Gently fold the grilled paneer into the rice. Top with the remaining fried onions, garam masala, lime juice, and chopped coriander leaves.
9. Step 9: Serve the Lucknowi Masala Paneer Pulao hot with raita on the side.

Tips & Variations

• For a richer flavor, substitute vegetable oil with ghee when frying the spices and onions.
• Use freshly ground garam masala for more intense aroma.
• If you prefer less heat, reduce the number of green chillies or remove the seeds before cooking.
• You can add mixed peas or diced carrots to the rice while cooking for added texture and nutrition.

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 fluffy. The paneer is best consumed fresh but can be reheated carefully to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt for the raita?

Yes, regular yogurt works fine, but Greek yogurt gives a thicker, creamier texture that complements the spices well.

Is it necessary to grill the paneer, or can it be pan-fried?

Grilling adds a lovely charred flavor, but you can pan-fry the paneer cubes in butter or oil until golden if a grill is not available.

Lucknowi Masala Paneer Pulao Recipe

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★★★★★

4.9 from 55 reviews

Lucknowi Masala Paneer Pulao is a fragrant and flavorful North Indian rice dish featuring basmati rice cooked with aromatic spices and topped with grilled marinated paneer cubes. The dish is complemented by golden fried onions and served with a tangy spiced raita, making it a rich and comforting meal perfect for special occasions or hearty dinners.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Fried Onions and Spices

• 80ml vegetable oil, plus 3 tbsp
• 2 medium onions, chopped
• 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
• 1 tsp garam masala
• 20g butter, melted
• 1 lime, juiced
• 2 tbsp coriander leaves, finely chopped

For the Paneer Marinade

• 400g paneer, cut into cubes
• 4 large garlic cloves, roughly chopped
• 2 inch piece of ginger, roughly chopped
• 3 tbsp Greek yogurt
• 1 tbsp gram flour
• 1½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• 1 tbsp dried kasoori methi (fenugreek leaves)

For the Rice

• 250g basmati rice
• 500ml water

For the Raita

• Raita, to serve (optional)

Instructions

1. Fry the Onions: Heat 80ml vegetable oil in a frying pan over low heat. Add the chopped onions and fry slowly for 30-35 minutes until they turn golden brown and caramelized. Remove the onions with a slotted spoon and drain on kitchen paper. Set aside half for the rice and half for garnishing.
2. Prepare Garlic-Ginger Paste: Using a pestle and mortar, grind roughly chopped garlic and ginger with a splash of water into a smooth paste. Divide the paste for marinade and cooking.
3. Make Paneer Marinade: In a mixing bowl, combine 3 tbsp Greek yogurt, gram flour, Kashmiri chilli powder, ½ tsp garam masala, dried kasoori methi, and half of the garlic-ginger paste. Add paneer cubes and gently mix to coat evenly. Set aside to marinate for 20 minutes.
4. Cook the Rice and Spices: Heat 3 tbsp oil in a large non-stick pan over medium heat. Add slit green chillies, cumin seeds, cardamom pods, 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 the rinsed basmati rice. Stir well and season with salt to taste. Pour in 500ml water, bring to a boil, then cover and simmer on low heat for 17-18 minutes until rice is cooked. Turn off heat and let it rest with lid on for 15 minutes.
5. Grill the Paneer: Preheat the grill to medium-high. Arrange marinated paneer cubes on a lined baking tray. Grill for 3-4 minutes, then toss the paneer cubes with melted butter. Continue grilling for another 4-6 minutes until the paneer is softened and slightly charred.
6. Assemble and Serve: Gently fold the grilled paneer into the cooked rice. Top with remaining fried onions, garam masala, lime juice, and chopped coriander leaves. Serve hot accompanied by spiced raita if desired.

Notes

• Slow frying the onions brings out deep caramelization and enhances the flavor of the pulao.
• Use good quality basmati rice for fluffy, separate grains.
• Grilling the paneer adds a lovely smoky char that complements the spices.
• You can substitute Greek yogurt with regular yogurt if unavailable.
• The raita can be customized by adding chopped cucumber, mint, or roasted cumin powder.
• Adjust the amount of green chillies and Kashmiri chilli powder for desired heat level.

Keywords: Lucknowi masala paneer pulao, paneer pulao recipe, Indian rice dish, grilled paneer recipe, aromatic pulao, vegetarian Indian meal