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Heat 2 tablespoons of oil in a pan over medium heat.
Add the boiled corn and blanched broccoli, sautéing them for a few minutes.
Stir in the boiled rice, followed by the chilli flakes, oregano, and salt to taste.
Mix in 2 tablespoons of chopped dhaniya and set the mixture aside.
In another pan, heat 1 tablespoon of oil and add the chopped garlic, cooking until fragrant.
Add the chopped tomatoes and red bell pepper, cooking until they soften.
Sprinkle in the kashmiri red chilli powder, followed by the paneer, oregano, chilli flakes, and black pepper.
Season with salt to taste and mix well.
Combine the rice and vegetable mixture with the paneer mixture, stirring gently.
Finish with a sprinkle of peri peri masala, and drizzle with ½ teaspoon of oil.
Garnish with 1 tablespoon of dhaniya before serving.