Close up photo of Peri Peri Paneer rice bowl

Peri Peri Paneer Rice Bowl

This Peri Peri Paneer Rice Bowl layers smoky grilled paneer over fluffy basmati rice tossed with butter, garlic, and herbs, then finishes everything with a creamy peri peri sauce. It is bold, cozy, and easy enough for a weeknight, but special enough to feel like a restaurant bowl at home.

This recipe stars U.S.-grown basmati rice and comes to us from our friend @foodbyvipcy in partnership with thefeedfeed and USA Rice.

  • Serving Size
    1
  • Prep Time
    10 mins
  • Cook Time
    30 mins
  • Total Time
    40 mins

Ingredients

Grilled Peri Peri Paneer

  • 1 tbsp peri peri masala
  • ½ tsp ginger garlic paste
  • 1 tbsp fresh lemon juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 slice Paneer
  • Butter, for grilling

Butter Garlic Herbed Rice

  • 1 tsp oil
  • 1 tbsp butter
  • 1 tbsp finely chopped garlic
  • 1 tsp mixed dried herbs
  • 1 tsp red chile flakes
  • 1 cup U.S.-grown basmati white rice, cooked
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh cilantro leaves, chopped

Creamy Peri Peri Sauce

  • Butter, as needed
  • 1 tsp red chile flakes
  • Garlic (optional), to taste
  • ½ cup milk
  • ¼ cup heavy cream
  • 2 tbsp peri peri masala
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  • Bring a pot of salted water to a boil and cook the U.S.-grown basmati white rice until tender and fluffy. Drain if needed and set aside.

Grill the Paneer

  • In a small bowl, mix the peri peri masala, ginger garlic paste, lemon juice, salt, and black pepper.
  • Lightly score the paneer and coat it evenly in the marinade
  • Heat butter in a pan over medium heat and grill the paneer until golden and crisp on both sides. Set aside.

Make the Butter Garlic Herbed Rice

  • In the same pan, heat the oil and butter.
  • Add the garlic, mixed herbs, and red chile flakes and sauté on low until fragrant.
  • Add the cooked rice, salt, and black pepper and toss until everything is evenly coated. Finish with fresh cilantro.

Prepare the Creamy Peri Peri Sauce

  • Melt a little butter in the pan.
  • Add the chile flakes and garlic, if using, and cook briefly.
  • Stir in the milk and cream, then add the peri peri masala, salt, and black pepper.
  • Simmer until smooth and slightly thickened.

Assemble

  • Spoon the butter garlic herbed rice into a bowl. Top with grilled peri peri paneer and drizzle generously with the creamy peri peri sauce. Serve hot.