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Lucknowi Masala Paneer Pulao Recipe

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★★★★★

4.5 from 69 reviews

Lucknowi masala paneer pulao is a fragrant, delicately spiced rice dish from North India, featuring marinated and grilled paneer cubes combined with basmati rice cooked with aromatic whole spices, caramelized onions, and fresh herbs. Served with a cooling yogurt-based raita, this pulao is a celebratory vegetarian meal perfect for special occasions or a flavorful everyday dinner.

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

Raita Marinade

  • 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. Caramelize 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. Use a slotted spoon to remove the onions, drain on kitchen paper, and set aside.
  2. Prepare Garlic-Ginger Paste: Grind the roughly chopped garlic and ginger into a smooth paste using a pestle and mortar, adding a splash of water as needed.
  3. Marinate Paneer: In a mixing bowl, combine the Greek yogurt, gram flour, Kashmiri chilli powder, garam masala, dried kasoori methi, and half the garlic-ginger paste. Mix well and add the paneer cubes, stirring gently to coat them evenly. Set aside to marinate for 20 minutes to absorb the flavors.
  4. Cook Spiced Rice: In a large non-stick pan, heat 3 tbsp vegetable oil over medium heat. Add the green chillies, cumin seeds, cardamom pods, bay leaves, and cinnamon stick, frying briefly until fragrant. Stir in the remaining garlic-ginger paste and fry for 1 minute. Add turmeric powder, half of the fried onions, and the basmati rice. Stir everything well, season to taste, then pour in 500ml of water. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 17-18 minutes until rice is cooked and water absorbed. Turn off the heat and leave the rice to rest, covered, for 15 minutes.
  5. Grill Paneer: Arrange marinated paneer cubes on a lined baking tray. Preheat the grill to medium-high. Grill the paneer for 3-4 minutes, then toss with melted butter and continue cooking for another 4-6 minutes until the paneer is softened and slightly charred on the edges.
  6. Combine and Garnish: Gently fold the grilled paneer cubes into the cooked rice. Top the pulao with the remaining fried onions, sprinkle garam masala, squeeze the juice of one lime over the dish, and scatter chopped coriander leaves on top.
  7. Serve: Serve the Lucknowi masala paneer pulao hot with a side of raita for a cooling contrast.

Notes

  • Slowly caramelizing the onions is key to developing the deep, sweet flavors essential for authentic Lucknowi taste.
  • Using basmati rice ensures fluffy, separate grains which are ideal for pulao.
  • Marinating the paneer allows the spices and yogurt to tenderize and flavor it fully.
  • The paneer is grilled rather than fried to impart a slightly smoky char while keeping it light.
  • If a grill is unavailable, paneer can be pan-seared on medium-high heat for similar effect.
  • Adjust chili quantity according to your heat preference, as bird’s eye chillies can be quite spicy.
  • Leftover pulao can be refrigerated and gently reheated the next day.

Keywords: Lucknowi paneer pulao, masala paneer pulao recipe, Indian vegetarian pulao, paneer pulao, spiced rice with paneer

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