Description
This Lucknowi Masala Paneer Pulao is a rich and flavorful Indian rice dish featuring fragrant basmati rice cooked with spices, aromatic fried onions, and grilled marinated paneer cubes. The dish is beautifully layered with warm spices like cumin, cardamom, cinnamon, and turmeric, combined with the richness of paneer marinated in a spiced yogurt mixture. Topped with fresh coriander and a squeeze of lime, and served alongside cooling raita, this pulao brings together authentic North Indian flavors in a dish that is perfect for a comforting yet festive meal.
Ingredients
Scale
For the Paneer Marinade
- 400g paneer, cut into cubes
- 3 tbsp Greek yogurt
- 1 tbsp gram flour
- 1½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 1 tbsp dried kasoori methi (fenugreek leaves)
- 2 large garlic cloves, roughly chopped (half used in marinade)
- 1 inch piece of ginger, roughly chopped (half used in marinade)
For the Pulao
- 80ml vegetable oil (plus 3 tbsp extra)
- 2 medium onions, chopped
- 2 large garlic cloves, roughly chopped (remaining half for paste)
- 1 inch piece of ginger, roughly chopped (remaining half for paste)
- 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
- Fry the Onions: Heat 80ml vegetable oil in a frying pan over low heat. Add the chopped onions and fry gently for 30-35 minutes, stirring occasionally, until they turn a golden brown color. Remove the onions using a slotted spoon, drain on kitchen paper, and set aside for later use.
- Make Garlic-Ginger Paste: Using a pestle and mortar, grind the roughly chopped garlic and ginger with a splash of water to create a smooth paste. Divide this paste into two halves for different uses in the recipe.
- Marinate the Paneer: 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. Stir well and add the paneer cubes, mixing gently to ensure all pieces are evenly coated. Set aside the marinated paneer to rest for about 20 minutes.
- Cook the Spices and Rice: In a large non-stick pan, heat 3 tablespoons of vegetable oil over medium heat. Add the slit green chillies, cumin seeds, green cardamom pods, dried bay leaves, and cinnamon stick. Fry these spices for a few seconds until fragrant. Then add the remaining half of the garlic-ginger paste and sauté for 1 minute more.
- Add Onions, Turmeric, and Rice: To the pan, add the turmeric powder, half of the fried onions, and the basmati rice. Stir everything well to mix.
- Simmer the Rice: Season the mixture to taste and pour in 500ml of water. Bring it to a boil, then reduce heat to low, cover the pan with a lid, and let it simmer for 17-18 minutes until the rice is cooked through. Once done, turn off the heat and leave the rice to rest with the lid on for an additional 15 minutes.
- Grill the Paneer: Preheat the grill to medium-high heat. Place the marinated paneer cubes on a lined baking tray and grill for 3-4 minutes. Then toss the paneer with the melted butter and grill for another 4-6 minutes until they become softened with a slight char.
- Combine and Finish: Gently fold the grilled paneer into the cooked rice. Top the pulao with the remaining fried onions, sprinkle with garam masala, and drizzle the lime juice over the top. Garnish with finely chopped coriander leaves.
- Serve with Raita: Serve the Lucknowi Masala Paneer Pulao warm with a side of raita, made from Greek yogurt mixed with gram flour, Kashmiri chilli powder, garam masala, and dried kasoori methi, to add a cooling contrast to the spiced rice dish.
Notes
- Frying the onions slowly until golden brown intensifies their sweetness and adds a rich depth of flavor to the pulao.
- Grilling the marinated paneer instead of frying gives it a smoky char and reduces excess oil, enhancing texture and taste.
- You can adjust the amount of green bird’s eye chillies and Kashmiri chili powder to control the heat level according to your preference.
- Allowing the cooked rice to rest with the lid on ensures fluffier grains and better flavor absorption.
- Kashmiri chilli powder is used for its vibrant red color and mild heat; it can be substituted with regular chili powder, but the color and taste might vary.
- Ensure the basmati rice is rinsed thoroughly before cooking to remove excess starch and avoid clumping.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Keywords: Lucknowi masala paneer pulao, Indian rice dish, grilled paneer, spiced pulao, vegetarian Indian recipe
