Tomato Basil Rice with Grilled Paneer

65 mins
Serves 4
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Directions

  1. 1Wash 1 cup of basmati rice 4-5 times until the water is clear, then add fresh water and set aside to soak.
  2. 2Wash 1 cup of basmati rice 4-5 times until the water is clear, then add fresh water and set aside to soak.
  3. 3Wash 1 cup of basmati rice 4-5 times until the water is clear, then add fresh water and set aside to soak.
  4. 4In a mixer grinding jar, add a handful of basil leaves, 4-5 garlic cloves, 1 inch of ginger, 2 green chilies, 3 tablespoons of thick hung curd, salt to taste, 1/2 teaspoon of freshly crushed black pepper, a pinch of sugar, and 1 tablespoon of olive oil, then blend well to make a basil-flavored marinade.
  5. 5In a mixer grinding jar, add a handful of basil leaves, 4-5 garlic cloves, 1 inch of ginger, 2 green chilies, 3 tablespoons of thick hung curd, salt to taste, 1/2 teaspoon of freshly crushed black pepper, a pinch of sugar, and 1 tablespoon of olive oil, then blend well to make a basil-flavored marinade.
  6. 6In a mixer grinding jar, add a handful of basil leaves, 4-5 garlic cloves, 1 inch of ginger, 2 green chilies, 3 tablespoons of thick hung curd, salt to taste, 1/2 teaspoon of freshly crushed black pepper, a pinch of sugar, and 1 tablespoon of olive oil, then blend well to make a basil-flavored marinade.
  7. 7Cut 250-300 grams of paneer into thick slabs (or preferred shape, like rectangles).
  8. 8Cut 250-300 grams of paneer into thick slabs (or preferred shape, like rectangles).
  9. 9Cut 250-300 grams of paneer into thick slabs (or preferred shape, like rectangles).
  10. 10Coat the paneer with the prepared basil-flavored marinade using light hands.
  11. 11Coat the paneer with the prepared basil-flavored marinade using light hands.
  12. 12Coat the paneer with the prepared basil-flavored marinade using light hands.
  13. 13Add a few red chili flakes over the marinated paneer for color and spice.
  14. 14Add a few red chili flakes over the marinated paneer for color and spice.
  15. 15Add a few red chili flakes over the marinated paneer for color and spice.
  16. 16Keep the marinated paneer aside in the fridge until ready to grill.
  17. 17Keep the marinated paneer aside in the fridge until ready to grill.
  18. 18Keep the marinated paneer aside in the fridge until ready to grill.
  19. 19Roughly cut 3 tomatoes into quarters and blend them into a puree in a mixer grinding jar.
  20. 20Roughly cut 3 tomatoes into quarters and blend them into a puree in a mixer grinding jar.
  21. 21Roughly cut 3 tomatoes into quarters and blend them into a puree in a mixer grinding jar.
  22. 22Heat 1-2 tablespoons of oil or olive oil in a flat, open vessel.
  23. 23Heat 1-2 tablespoons of oil or olive oil in a flat, open vessel.
  24. 24Heat 1-2 tablespoons of oil or olive oil in a flat, open vessel.
  25. 25Add 1 medium-sized chopped onion to the hot oil and cook for 3-4 minutes until soft and translucent.
  26. 26Add 1 medium-sized chopped onion to the hot oil and cook for 3-4 minutes until soft and translucent.
  27. 27Add 1 medium-sized chopped onion to the hot oil and cook for 3-4 minutes until soft and translucent.
  28. 28Add 1 tablespoon of chopped garlic and cook for 1-1.5 minutes.
  29. 29Add 1 tablespoon of chopped garlic and cook for 1-1.5 minutes.
  30. 30Add 1 tablespoon of chopped garlic and cook for 1-1.5 minutes.
  31. 31Lower the flame, add 2 teaspoons of Kashmiri red chili powder, a splash of hot water, and some red chili flakes for an extra spicy kick.
  32. 32Lower the flame, add 2 teaspoons of Kashmiri red chili powder, a splash of hot water, and some red chili flakes for an extra spicy kick.
  33. 33Lower the flame, add 2 teaspoons of Kashmiri red chili powder, a splash of hot water, and some red chili flakes for an extra spicy kick.
  34. 34Cook the red chili powder with water and oil, then add the tomato puree, salt to taste, 1 teaspoon of sugar, 2 tablespoons of ketchup, 1/2 teaspoon of freshly crushed black pepper, and 1 teaspoon of oregano.
  35. 35Cook the red chili powder with water and oil, then add the tomato puree, salt to taste, 1 teaspoon of sugar, 2 tablespoons of ketchup, 1/2 teaspoon of freshly crushed black pepper, and 1 teaspoon of oregano.
  36. 36Cook the red chili powder with water and oil, then add the tomato puree, salt to taste, 1 teaspoon of sugar, 2 tablespoons of ketchup, 1/2 teaspoon of freshly crushed black pepper, and 1 teaspoon of oregano.
  37. 37Stir everything well and cook for 7-8 minutes, covering with a lid and stirring occasionally.
  38. 38Stir everything well and cook for 7-8 minutes, covering with a lid and stirring occasionally.
  39. 39Stir everything well and cook for 7-8 minutes, covering with a lid and stirring occasionally.
  40. 40Once the sauce has reduced and deepened in color, add roughly torn basil leaves and stir well.
  41. 41Once the sauce has reduced and deepened in color, add roughly torn basil leaves and stir well.
  42. 42Once the sauce has reduced and deepened in color, add roughly torn basil leaves and stir well.
  43. 43Add 1/3 cup each of sweet corn, capsicum, and carrots to the sauce, or any preferred vegetables.
  44. 44Add 1/3 cup each of sweet corn, capsicum, and carrots to the sauce, or any preferred vegetables.
  45. 45Add 1/3 cup each of sweet corn, capsicum, and carrots to the sauce, or any preferred vegetables.
  46. 46Stir the vegetables and cook for 1-2 minutes.
  47. 47Stir the vegetables and cook for 1-2 minutes.
  48. 48Stir the vegetables and cook for 1-2 minutes.
  49. 49Add 1.5 cups of water to the vessel, then drain the soaked rice and add it in, stirring gently.
  50. 50Add 1.5 cups of water to the vessel, then drain the soaked rice and add it in, stirring gently.
  51. 51Add 1.5 cups of water to the vessel, then drain the soaked rice and add it in, stirring gently.
  52. 52Taste and adjust salt and seasoning if needed.
  53. 53Taste and adjust salt and seasoning if needed.
  54. 54Taste and adjust salt and seasoning if needed.
  55. 55Bring the water to a gentle simmer over high flame.
  56. 56Bring the water to a gentle simmer over high flame.
  57. 57Bring the water to a gentle simmer over high flame.
  58. 58Wrap the lid of the vessel with a clean kitchen towel.
  59. 59Wrap the lid of the vessel with a clean kitchen towel.
  60. 60Wrap the lid of the vessel with a clean kitchen towel.
  61. 61Once the rice water comes to a boil, cover the vessel with the towel-wrapped lid and cook on the lowest flame for 10-12 minutes.
  62. 62Once the rice water comes to a boil, cover the vessel with the towel-wrapped lid and cook on the lowest flame for 10-12 minutes.
  63. 63Once the rice water comes to a boil, cover the vessel with the towel-wrapped lid and cook on the lowest flame for 10-12 minutes.
  64. 64After 12 minutes, check the rice by making a hole in the center with a spoon; if no water remains at the bottom, it's cooked.
  65. 65After 12 minutes, check the rice by making a hole in the center with a spoon; if no water remains at the bottom, it's cooked.
  66. 66After 12 minutes, check the rice by making a hole in the center with a spoon; if no water remains at the bottom, it's cooked.
  67. 67Cover the rice again, turn off the gas, and let it rest for at least 15-20 minutes.
  68. 68Cover the rice again, turn off the gas, and let it rest for at least 15-20 minutes.
  69. 69Cover the rice again, turn off the gas, and let it rest for at least 15-20 minutes.
  70. 70While the rice rests, heat a grill pan, add a little oil, and place the marinated paneer pieces.
  71. 71While the rice rests, heat a grill pan, add a little oil, and place the marinated paneer pieces.
  72. 72While the rice rests, heat a grill pan, add a little oil, and place the marinated paneer pieces.
  73. 73Cook the paneer from one side until grill marks appear, then flip and cook the other side.
  74. 74Cook the paneer from one side until grill marks appear, then flip and cook the other side.
  75. 75Cook the paneer from one side until grill marks appear, then flip and cook the other side.
  76. 76Once the rice has rested, gently fluff it using a spatula, lifting the grains from the sides and bottom to separate them without breaking.
  77. 77Once the rice has rested, gently fluff it using a spatula, lifting the grains from the sides and bottom to separate them without breaking.
  78. 78Once the rice has rested, gently fluff it using a spatula, lifting the grains from the sides and bottom to separate them without breaking.
  79. 79Serve the delicious Tomato Basil Rice with Grilled Paneer hot, optionally with grated cheese and fresh basil leaves.
  80. 80Serve the delicious Tomato Basil Rice with Grilled Paneer hot, optionally with grated cheese and fresh basil leaves.
  81. 81Serve the delicious Tomato Basil Rice with Grilled Paneer hot, optionally with grated cheese and fresh basil leaves.

Ingredients

  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • as required Water
  • as required Water
  • as required Water
  • 3 nos. Tomatoes
  • 3 nos. Tomatoes
  • 3 nos. Tomatoes
  • 1 2 tbsp Olive oil
  • 1 2 tbsp Olive oil
  • 1 2 tbsp Olive oil
  • 1 medium sized Onion, chopped
  • 1 medium sized Onion, chopped
  • 1 medium sized Onion, chopped
  • 1 tbsp Garlic, chopped
  • 1 tbsp Garlic, chopped
  • 1 tbsp Garlic, chopped
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 1 splash Hot water
  • 1 splash Hot water
  • 1 splash Hot water
  • 1 tsp Red chilli flakes
  • 1 tsp Red chilli flakes
  • 1 tsp Red chilli flakes
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 2 tbsp Ketchup
  • 2 tbsp Ketchup
  • 2 tbsp Ketchup
  • 0.5 tsp Freshly crushed black pepper
  • 0.5 tsp Freshly crushed black pepper
  • 0.5 tsp Freshly crushed black pepper
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 handful Basil leaves
  • 1 handful Basil leaves
  • 1 handful Basil leaves
  • 0.33 cup Sweet corn
  • 0.33 cup Sweet corn
  • 0.33 cup Sweet corn
  • 0.33 cup Capsicum, diced
  • 0.33 cup Capsicum, diced
  • 0.33 cup Capsicum, diced
  • 0.33 cup Carrot, diced
  • 0.33 cup Carrot, diced
  • 0.33 cup Carrot, diced
  • 1.5 cups Water
  • 1.5 cups Water
  • 1.5 cups Water
  • 1 large handful Basil leaves
  • 1 large handful Basil leaves
  • 1 large handful Basil leaves
  • 4 5 cloves Garlic cloves
  • 4 5 cloves Garlic cloves
  • 4 5 cloves Garlic cloves
  • 1 inch Ginger
  • 1 inch Ginger
  • 1 inch Ginger
  • 2 nos. Green chillies
  • 2 nos. Green chillies
  • 2 nos. Green chillies
  • 3 tbsp Thick hung curd
  • 3 tbsp Thick hung curd
  • 3 tbsp Thick hung curd
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 0.5 tsp Freshly crushed black pepper
  • 0.5 tsp Freshly crushed black pepper
  • 0.5 tsp Freshly crushed black pepper
  • 1 pinch Sugar
  • 1 pinch Sugar
  • 1 pinch Sugar
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 250 300 grams Paneer
  • 250 300 grams Paneer
  • 250 300 grams Paneer
  • 1 pinch Chilli flakes
  • 1 pinch Chilli flakes
  • 1 pinch Chilli flakes
  • 1 2 tsp Oil (for grilling paneer)
  • 1 2 tsp Oil (for grilling paneer)
  • 1 2 tsp Oil (for grilling paneer)

Equipment

Mixer grinding jarFlat vesselLidClean kitchen towelSpoonGrill panSpatulaTawa (optional)

Tips

  • Wash rice 4-5 times to remove loose starch.
  • Soak rice until remaining process is complete.
  • For paneer marinade, simplify ingredients for easy home availability.
  • Do not use holy basil (tulsi); use sweet basil, Thai basil, or Italian basil.
  • Keep marinated paneer in the fridge until grilling.
  • The sauce base can be preserved in the fridge or freezer and used for pasta or pizza.
  • Measure water for rice 1.5 times the amount of rice, especially after soaking.
  • Wrap the lid with a clean cloth to prevent steam water from dripping and ensure fluffy rice.
  • Do not stir rice immediately after cooking; let it rest for 15-20 minutes to prevent breaking grains.
  • Cook paneer until grill marks appear on both sides.
  • Gently fluff rice from the sides and bottom to separate grains without breaking.