Bengali Spiced Lamb And Vegetable Rice Bowl Recipe

Indian cuisine · 240 calories

Bengali Spiced Lamb and Vegetable Rice Bowl recipe

About this recipe

Dive into the delicious flavors of the Bengali Spiced Lamb and Vegetable Rice Bowl, a wholesome dinner perfect for anyone looking to enjoy a hearty yet balanced meal. This dish combines tender lamb mince with vibrant mixed vegetables and the aromatic essence of Bengali spices, all served over perfectly cooked Kolam rice. The warm, spiced profile is complemented by the subtle crunch of preserved dried salted black beans and a medley of fresh turmeric and ginger. Not only does it pack 18g of protein for muscle recovery, but it also delivers fiber-rich vegetables for digestive health. Cooking this meal is a delightful experience, with its quick preparation and the comforting aroma of spices filling your kitchen. Serve it as a satisfying dinner option, ideal for cozy evenings or gym meal prep. Whether you're craving bold flavors or a nutritious and filling plate, this rice bowl is sure to hit the mark.

Ingredients

  • 1 Kg Star Jsr L Kolam Rice1kg
  • 500 g Spt Frozen Mixed Vegetables
  • 500 g Onion
  • 100 g Garlic - Single Clove
  • 20 g Turmeric Powder
  • 100 g Mix Seeds
  • - Ginger Powder
  • 500 G Preserved Dried Salted Black Beans
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 10 minutes.
  2. 2. Heat cooking oil in a pan and sauté chopped onions until golden brown.
  3. 3. Add minced lamb to the pan and cook until browned and fully cooked.
  4. 4. Stir in minced garlic, ginger powder, and fresh turmeric, cooking for 2 minutes.
  5. 5. Add Suhana Dal Makhani Spice Mix and preserved dried salted black beans, blending well.
  6. 6. Mix in the frozen mixed vegetables and cook until tender and infused with spices.
  7. 7. Drain the soaked rice and add it to the pan, stirring to coat with the flavor-packed mixture.
  8. 8. Pour water into the pan, season with salt, and bring to a boil.
  9. 9. Lower the heat, cover, and simmer until the rice is fully cooked and water is absorbed.
  10. 10. Fluff the rice gently with a fork and let it rest for 5 minutes before serving.