# Tomato Basil Rice with Grilled Paneer

A one-pot meal of tomato basil rice served with grilled paneer marinated in a pesto-flavored sauce.

- Servings: 4 servings
- Total time: 65 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Wash 1 cup of basmati rice 4-5 times until the water is clear, then add fresh water and set aside to soak.
2. In 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.
3. Cut 250-300 grams of paneer into thick slabs (or preferred shape, like rectangles).
4. Coat the paneer with the prepared basil-flavored marinade using light hands.
5. Add a few red chili flakes over the marinated paneer for color and spice.
6. Keep the marinated paneer aside in the fridge until ready to grill.
7. Roughly cut 3 tomatoes into quarters and blend them into a puree in a mixer grinding jar.
8. Heat 1-2 tablespoons of oil or olive oil in a flat, open vessel.
9. Add 1 medium-sized chopped onion to the hot oil and cook for 3-4 minutes until soft and translucent.
10. Add 1 tablespoon of chopped garlic and cook for 1-1.5 minutes.
11. Lower 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.
12. Cook 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.
13. Stir everything well and cook for 7-8 minutes, covering with a lid and stirring occasionally.
14. Once the sauce has reduced and deepened in color, add roughly torn basil leaves and stir well.
15. Add 1/3 cup each of sweet corn, capsicum, and carrots to the sauce, or any preferred vegetables.
16. Stir the vegetables and cook for 1-2 minutes.
17. Add 1.5 cups of water to the vessel, then drain the soaked rice and add it in, stirring gently.
18. Taste and adjust salt and seasoning if needed.
19. Bring the water to a gentle simmer over high flame.
20. Wrap the lid of the vessel with a clean kitchen towel.
21. Once 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.
22. After 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.
23. Cover the rice again, turn off the gas, and let it rest for at least 15-20 minutes.
24. While the rice rests, heat a grill pan, add a little oil, and place the marinated paneer pieces.
25. Cook the paneer from one side until grill marks appear, then flip and cook the other side.
26. Once the rice has rested, gently fluff it using a spatula, lifting the grains from the sides and bottom to separate them without breaking.
27. Serve the delicious Tomato Basil Rice with Grilled Paneer hot, optionally with grated cheese and fresh basil leaves.

## Equipment

- Mixer grinding jar
- Flat vessel
- Lid
- Clean kitchen towel
- Spoon
- Grill pan
- Spatula
- Tawa (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.

## Source

- Original video: https://www.youtube.com/watch?v=O465PLz5IvY
- Recipe page: https://www.cliprecipe.com/recipe/eed5e0d2-470a-4e14-838e-8b809328c181
- Extracted: 2026-01-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt