Description

There’s something magical about food that carries the essence of a place, a culture, and a tradition. Indian cuisine, with its bold flavors, vibrant colors, and intricate spice blends, has a way of transforming even the simplest ingredients into an unforgettable feast. These Blackstone Indian Spiced Rice Bowls are no exception.

Cooking this dish on a Blackstone griddle adds a modern, approachable twist to a traditional flavor profile, making it a meal you’ll want to return to again and again. Picture this: ground lamb or chicken sizzling on the griddle, mingling with the fragrant notes of garam masala, garlic, and ginger. The sweetness of mango chutney balances these bold spices, creating a symphony of flavors that’s as warming as it is delicious.

This recipe is perfect for a quick weeknight dinner or as a show-stopping centerpiece for your next gathering. Whether you’re familiar with Indian cuisine or just beginning to explore its wonders, this dish is a fantastic place to start. It’s a celebration of tradition, reimagined with modern cooking techniques to suit busy lifestyles without compromising on flavor.

Ingredients

For the Rice Bowls

Vegetable or Coconut Oil: 2-3 tablespoons
Ground Lamb or Chicken: 1 pound
Onion: 1 diced
Shredded Carrots: 1/2 cup
Chopped Cilantro: 1/2 cup
Mango Chutney: 1/2 cup
Soy Sauce: 1/4 cup
Garlic Paste or Minced Garlic: 1 tablespoon
Ginger Paste or Minced Ginger: 1 tablespoon
Garam Masala: 1 1/2 tablespoons
Cooked Basmati or Jasmine Rice: 4 cups

For the Spiced Mayo Sauce

Mayonnaise: 3/4 cup
Garam Masala: 1/2 tablespoon
Hot Sauce: A few dashes (such as sriracha)

Instructions

Step 1: Gather and Prepare Your Ingredients

Before you start cooking, gather all your ingredients. Having everything ready makes the process smooth and stress-free, especially when cooking on a hot griddle where timing is key.

Step 2: Preheat Your Blackstone Griddle

Set your griddle to medium heat and give it a few minutes to heat up. The sizzling sound of the oil hitting the hot surface is your cue that it’s ready to cook.

Step 3: Cook the Meat and Vegetables

Drizzle the vegetable or coconut oil onto the griddle. Add the ground lamb or chicken, diced onion, and shredded carrots. Using a spatula, stir and break apart the meat while it cooks. After about 4-5 minutes, the meat should be browned and the vegetables tender.

Tip: If you don’t have a griddle, a large skillet works just as well.

Step 4: Add the Aromatics and Sauces

Stir in the garlic, ginger, chopped cilantro, soy sauce, garam masala, and mango chutney. Watch as the mixture transforms, darkening in color and filling the air with an irresistible aroma. Cook for another 4-5 minutes to let the flavors meld beautifully.

Step 5: Prepare the Spiced Mayo Sauce

In a small bowl, whisk together the mayonnaise, garam masala, and hot sauce until smooth. Set aside for drizzling later.

Step 6: Assemble the Rice Bowls

Spoon a cup of cooked basmati or jasmine rice into each bowl. Top it generously with the meat and vegetable mixture. Drizzle the spiced mayo sauce over the top, and for extra flair, sprinkle a little more cilantro.

Notes

Griddle or Skillet Substitute: If you don’t own a Blackstone griddle, this recipe can easily be adapted to a stovetop skillet. The results are just as flavorful!
Make it Your Own: This recipe is incredibly versatile. Feel free to experiment with different vegetables, proteins, or even alternate spices to suit your personal taste.
For Extra Creaminess: Add a dollop of plain Greek yogurt alongside the spiced mayo for a cooling complement to the warm spices.
Freshness Tip: Use fresh ginger and garlic for the most vibrant flavor, though pre-made pastes work well in a pinch.
Serving Suggestions: Pair these rice bowls with naan or roti for a more complete meal. A side of cooling cucumber raita can also add a refreshing contrast to the bold flavors.
Dietary Considerations: This dish is naturally gluten-free if you use a gluten-free soy sauce, making it a great option for those with dietary restrictions.