Rice bowls have been catching up quickly on my cook list. This time it was black pepper paneer with beans and burnt garlic rice. Rice bowls are easy to make, pack a punch, and are easy to chomp on while you laze on your bed in front of Netflix. Or Masterchef Australia. Great both for lunch and dinner and get done too quickly.
You can check out my last rice bowl with a fresh mango salsa while the fruit is still in season. Recipe here.
Want to go an extra step? Try the Burrito bowl instead.
Ingredients for Black Pepper Paneer and Beans Rice Bowl – serves 4
For the black pepper paneer and beans
- Paneer – 200g
- Cornflour – 1 tbsp
- Breadcrumbs – 1 tbsp
- Salt – 1/2 tsp
- Onion, sliced – 1, large
- French beans, chopped – 1-1/2 cup
- Oil – 3 tbsp
- Soy sauce – 1 tbsp
- Brown sugar – 1-1/2 tbsp
- Minced garlic – 1 tbsp
- Crushed black pepper – 2 tbsp
- Water – 1 cup
For the burnt garlic rice
- Rice – 1-1/2 cup
- Garlic cloves, finely chopped – 6-7 medium-sized cloves
- A mix of carrots and beans, chopped – 1 cup
- Oil – 1 tbsp
- Salt – to taste
- Basil – to garnish
Method
- Start by cooking the rice, so that you can cook the paneer while the rice is cooking.
- Heat oil in a pan, and add the chopped garlic to it. Cook on medium heat for about 5 minutes until the garlic becomes fragrant and brownish.
- Add the chopped carrots, beans, and rice, mix and cook for another 2-3 minutes.
- Season with salt and add 3 cups of water and bring to a boil. Cover and cook on a low flame for 10-12 minutes. Make sure to check on the rice so they don’t get burnt.
- Pat down the paneer to remove any excess water and cut it into cubes.
- In a bowl mix the cornflour, salt, and breadcrumbs together. Coat the paneer cubes with it and let it stay for 10 minutes.
- Heat oil in a pan, and add the paneer, cooking it until golden brown and crispy on each side on medium-high heat. Remove as each cube gets done onto a blotting paper and set aside.
- Remove any excess oil from the pan so that it is just coated with a layer of oil.
- Add the sliced onions and cook for 3-4 minutes until transparent.
- Add the beans and cook for 5 minutes.
- In a bowl, mix the soy sauce, brown sugar, black pepper, and minced garlic for the dressing.
- Add this dressing and 1 cup of water to the pan. Mix well and bring to a boil.
- The brown sugar will start to caramelize and reduce. Reduce the sauce to half its volume while cooking it on high to medium-high heat.
- Turn off the heat and add the paneer and mix well so that it is well coated. Adjust salt if needed.
- Dish out in a bowl with the rice and garnish with some fresh basil.
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