PERI PERI CORN RICE with PANEER | QUICK & EASY Meal Recipe | पेरी पेरी कॉर्न राइस | Sanjyot Keer

By Your Food Lab · 25 min

Ingredients

Instructions

1. Roast the corn and tomato directly over a medium flame on a grill rack, turning the corn regularly so it chars evenly. Roast the tomato until its skin is completely charred and the flesh is soft. Put both in a bowl, cover with a plate and let them rest.
2. While they rest, dice the onion small. For the bell peppers, take one side of each colour, remove the white pith, cut into thick strips and dice them the same size as the onion.
3. Cut the rested corn in half and slice off the kernels with a knife. Set aside.
4. Wash the roasted tomato under water so the charred skin comes off easily. Trim the top, roughly chop it and blend it with the garlic and Kashmiri red chilli powder into a fine, smooth paste. Set aside.
5. Heat a kadhai well, add the oil, then cook the paneer slab on medium to high heat until light golden on both sides. Let it cool slightly, then cut into strips and then cubes. Set aside.
6. In the same kadhai with the remaining oil, add the tomato garlic paste and cook on high heat, stirring constantly, until it turns crumbly and the oil separates.
7. Add the diced onion and bell peppers and cook on high heat for a few seconds, keeping them slightly crunchy.
8. Add the cooked basmati rice, peri peri masala, a pinch of salt and a pinch of sugar. Add the corn kernels, paneer cubes and fresh coriander, and mix gently so the rice is evenly coated. Taste and adjust seasoning.
9. Finish with the lemon juice and spring onion greens, stir lightly and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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