If you're craving something bold and spicy for dinner tonight, peri peri corn rice deserves a spot on your table. This dish blends the natural sweetness of grilled corn, the richness of paneer and the fiery kick of peri peri seasoning into one comforting bowl of rice. It also comes together quickly, which makes it a practical choice for a weeknight meal.
What You'll Need For Peri Peri Corn Rice
To make this dish, you'll need one corn cob, one tomato, a handful of garlic, one teaspoon of Kashmiri red chilli powder, one medium-sized onion, one capsicum, one tablespoon of oil, 250 grams of paneer, four cups of cooked basmati rice, two teaspoons of peri peri masala, a handful of fresh coriander, salt to taste, and the juice of half a lemon. Most of these ingredients are everyday kitchen staples, so there's no need for a special grocery run before you start cooking.
Step-By-Step Method To Make Peri Peri Corn Rice
Begin by grilling the corn cob and the tomato directly on a grill rack over medium heat until both are well charred. Once done, transfer them to a bowl. Rinse the roasted tomato under water so the burnt skin comes off easily, then trim the top, chop it into thick pieces, and add it to a blender jar. Add the garlic and Kashmiri red chilli powder to the same jar and blend everything into a smooth, fine paste, then set it aside.
Next, chop the onion and capsicum into small pieces. Once the grilled corn has cooled down slightly, cut it in half and use a knife to scrape off the kernels. Heat a pan thoroughly and add the oil to it. Once the oil is hot, add the paneer pieces and cook them on medium heat until golden brown on both sides. This step improves the texture of the paneer and brings out its flavour once it's mixed into the rice.
In the same pan, add the chopped onion and capsicum to the leftover oil and cook on high heat for a few seconds so they stay slightly crunchy. Then add the tomato-garlic paste and cook on high heat, stirring continuously, until the oil separates completely from the mixture. Keep mixing everything well at this stage so the flavours combine evenly.
Now add the cooked basmati rice, peri peri masala and salt to taste. Follow this with the roasted corn kernels, paneer cubes and fresh coriander. Mix everything gently so the seasoning coats every grain of rice evenly. Taste the mixture and adjust the salt and spice as needed. Finally, squeeze in the juice of half a lemon, give it a light toss, and serve immediately. This finishes off a smoky, spicy plate of peri peri corn rice that works well for dinner or any special occasion.
