Lucknowi masala paneer pulao
Marinate paneer with garlic and chilli for an aromatic pulao with whole spices – an easy recipe that’s ideal for feeding a crowd this Diwali
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Prep:20 mins
Cook:50 mins
plus 20 mins marinating - Serves 6
- Easy
Nutrition per serving
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kcal 537
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fat 32g
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saturates 15g
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carbs 38g
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sugars 0g
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fibre 3g
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protein 24g
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salt 0.23g
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, to serve
- 3 tbsp Greek yogurt
- 1 tbsp gram flour
- 1½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 1 tbsp dried kasoori methi (fenugreek leaves)
Method
Heat the 80ml vegetable oil in a frying pan over a low heat and fry the onions for 30-35 mins until they turn golden brown. Remove from the pan using a slotted spoon, drain on kitchen paper and set aside.
Grind the garlic and ginger to a smooth paste with a splash of water using a pestle and mortar.
Put all the marinade ingredients into a mixing bowl along with half the garlic and ginger paste. Mix well and add the paneer cubes, stirring to coat. Set aside to marinate for 20 mins.
Meanwhile, in a large non-stick pan, heat 3 tbsp oil over a medium heat. Add the green chillies, cumin seeds, cardamom, bay leaves and cinnamon, then fry for a few seconds. Stir in the remaining garlic and ginger paste, fry for 1 min and add the turmeric, half the fried onions and the basmati rice. Stir well and season to taste. Pour in 500ml water, bring to a boil and simmer over a low heat with a lid on for 17-18 mins. Turn off the heat and leave to rest with the lid on for 15 mins.
Put the paneer cubes on a lined baking tray. Heat the grill to medium-high and cook the paneer for 3-4 mins, then toss with melted butter and continue cooking for a further 4-6 mins until softened and slightly charred.
Add the grilled paneer to the rice and stir well. Top with remaining fried onions, garam masala, lime juice and coriander. Serve with raita, if you like.
