Lucknowi masala paneer pulao
Serves 4 - 6
Easy
Prep:
Cook:
plus 20 mins marinating
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
Skip to ingredients
Units:
- 80ml vegetable oilplus 3 tbsp
- 2 medium onionschopped
- 4 large garlic clovesroughly chopped
- 2 inch piece of gingerroughly chopped
- 400g paneercut into cubes
- 2 green bird's eye chilliesslit lengthways
- 1 tsp cumin seeds
- 5 green cardamom pods
- 2 dried bay leaves
- 1 cinnamon stick
- 1 tsp turmeric powder
- 250g basmati rice
- 20g buttermelted
- 1 tsp garam masala
- 1 limejuiced
- 2 tbsp coriander leavesfinely chopped
- raitato serve
For the 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)
Nutrition: (6)
- kcal537
- fat32g
- saturates15g
- carbs38g
- sugars5glow
- fibre3g
- protein24g
- salt0.23glow
Method
step 1
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.
step 2
Grind the garlic and ginger to a smooth paste with a splash of water using a pestle and mortar.
step 3
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.
step 4
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.
step 5
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.
step 6
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.
