Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
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
- 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.
