Fragrant Ginger Lamb Rice Bowl Recipe

Indian cuisine · 239 calories

Fragrant Ginger Lamb Rice Bowl recipe

About this recipe

Fragrant Ginger Lamb Rice Bowl brings together tender lamb chunks, aromatic spices, and fluffy Kolam rice for a satisfying Indian dinner that’s both comforting and nutritious. Infused with the warm flavors of ginger, turmeric, and a touch of soy sauce, this dish balances protein-packed lamb with fiber-rich mixed vegetables, making it ideal for gym prep or a cozy evening meal. The cooking process is straightforward, with everything coming together in one pan, ensuring minimal cleanup while delivering maximum flavor. Perfect for batch cooking, this dish is seasoned to medium spice levels, making it accessible yet exciting for your palate. Pair it with a refreshing cucumber salad or enjoy it on its own for a hearty, balanced meal that will fuel your day.

Ingredients

  • 80 g Soya Chunks
  • 1 Kg Star Jsr L Kolam Rice1kg
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • - Ginger Powder
  • - Dark Soy Sauce-90 GM
  • - MF GARLIC CLOVES 100GM
  • - White Pepper
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the Kolam rice thoroughly under cold water until the water runs clear, then soak for 20 minutes.
  2. 2. Heat vegetable oil in a deep pan over medium heat and sauté minced garlic until fragrant and lightly golden.
  3. 3. Add lamb chunks to the pan and sear on all sides until brown, locking in the juices for flavor.
  4. 4. Stir in ginger powder, grated turmeric, and Suhana Dal Makhani Spice Mix, ensuring the lamb is evenly coated.
  5. 5. Pour in the dark soy sauce and 200 ml of water, then cover and simmer the lamb for 15 minutes.
  6. 6. Drain the soaked rice and add it to the pan, stirring gently to combine with the lamb and spices.
  7. 7. Add remaining water, frozen mixed vegetables, white pepper, and salt, and bring the mixture to a boil.
  8. 8. Reduce the heat to low, cover the pan, and simmer for 20 minutes until the rice is fluffy and cooked through.
  9. 9. Check for doneness and fluff the rice gently with a fork before turning off the heat.
  10. 10. Let the dish rest, covered, for 5 minutes to allow flavors to meld together.
  11. 11. Serve the fragrant lamb rice bowl hot, garnished with fresh coriander if desired.