Ingredients
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1 cup Kohinoor Classic Gold Basmati Rice (soaked)
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2 Big size red bell peppers (cut into cubes)
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4 Medium size tomatoes (cut into cubes)
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5-6 Garlic cloves
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1 Medium size onion (for the paste)
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2 Medium size onions (sliced, for cooking)
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1/4th cup Water
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2-3 tbs Oil or butter
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2-3 Bay leaves
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2 tbs Chilli powder
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2 tsp Coriander powder
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1/2 tsp Turmeric powder
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2 tsp Dry oregano
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Salt to taste
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A bunch of fresh coriander stems
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150 gm Paneer (cut into cubes)
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A handful of fresh green peas (mutter)
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Cucumber (finely chopped for raita)
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Tomatoes (finely chopped for raita)
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Onion (finely chopped for raita)
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Fresh coriander (finely chopped for raita)
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Thick curd
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Chilli flakes (to season)
About
Have you ever tried the flavorful Jollof Rice from Africa? Inspired by it, I am sharing the first episode of my Rice Bowl & Curry Series: Paneer Jollof Rice with Kachumbar Raita! To make this dish truly special, I rely on Kohinoor Classic Gold Basmati Rice. Because it is naturally aged for a whole year, it delivers a beautiful nutty flavour, and you can literally see the extra-long grains elongate perfectly as they cook! The vibrant Jollof paste coats every single separated grain without breaking them. Make this recipe using Kohinoor Classic Gold Basmati Rice, post an image or video, and tag me and @kohinoorofficialindia. The best entries will win a surprise gift hamper!
Nutrition
This meal provides a fantastic balance of complex carbohydrates from the basmati rice, quality vegetarian protein from the paneer, and essential vitamins from the fresh bell peppers and tomatoes. Estimated Nutritional Values (per serving, assuming 4 servings):
* Calories: 385 kcal
* Protein: 12g
* Carbohydrates: 48g
* Fat: 15g
Steps
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1
Done
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Preparing Rice - Cook 1 cup of soaked Kohinoor Classic Gold Basmati Rice. Drain the water and keep the cooked rice aside to cool slightly. |
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2
Done
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To Make Jollof Paste - In a blender jar, take the 2 cubed red bell peppers, 4 cubed tomatoes, 5-6 garlic cloves, and 1 medium size onion. |
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3
Done
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Add 1/4th cup water. Blend everything until you get a smooth puree. |
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4
Done
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To Cook Rice in Kadhai - Take 2-3 tbs of oil or butter in a kadhai. |
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5
Done
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Add the 2-3 bay leaves and 2 sliced onions.Fry the onions for at least 5-7 minutes on a medium flame. |
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6
Done
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Add the chilli powder, coriander powder, turmeric powder, dry oregano, and salt. |
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7
Done
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Cook everything on a medium flame until the masala gets cooked and releases a nice aroma. |
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8
Done
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Add the coriander stems and the prepared bell pepper and tomato paste. |
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9
Done
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Fry this Jollof paste on a medium flame until it becomes dry and thick. |
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10
Done
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Add the paneer cubes and fresh mutter, mixing everything well. |
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11
Done
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Finally, add the cooked basmati rice and gently mix everything so that the masala evenly coats the rice without breaking the grains. |
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12
Done
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To Make Kachumbar Raita - Mix the finely chopped cucumber, tomatoes, onion, and fresh coriander into thick curd. Season the kachumbar with salt and chilli flakes. |
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13
Done
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Zero-Waste & Substitutes * Zero-Waste: Notice how I use the coriander stems directly in the masala cooking stage! They pack incredible flavour and aroma, so never throw them away. Any leftover Jollof paste can be frozen in an ice cube tray and used later to flavour soups, stews, or pasta. * Substitutes: If you prefer a no-onion, no-garlic version, simply skip them and substitute with a small piece of ginger and a pinch of asafoetida (hing) while tempering. For a vegan alternative, swap the paneer with firm tofu and ensure you use oil instead of butter. |
