Spiced Lamb And Vegetable Rice Recipe

About this recipe

Spiced Lamb and Vegetable Rice is the perfect one-pan Indian breakfast that's hearty, flavorful, and packed with protein for a great start to your day. Featuring tender lamb chunks, fragrant long-grain rice, and vibrant mixed vegetables, this dish is a wholesome combination of textures and flavors. The warm spices like cumin, turmeric, and garam masala infuse the rice and lamb with an irresistible aroma, while fresh cilantro adds a burst of freshness. With 34 grams of protein per serving and a balance of healthy carbs and fats, this meal keeps you energized and satisfied. Ideal for gym-goers or anyone looking to maintain their health goals, it's easy to prepare and batch-friendly for meal prepping. Enjoy this comforting breakfast with a side of refreshing mint chutney or plain yogurt to complement the spices.

Ingredients

• 80 g Soya Chunks
• 1 kg Rice
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• 100 g Catch Ginger Paste
• 1 pc (200 g) Dabur Hommade Tomato Puree
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Coriander Powder

Instructions

1. 1. Rinse the rice thoroughly and soak it in water for 20 minutes before cooking.
2. 2. Heat olive oil in a large pan and add cumin seeds; let them sizzle for a few seconds until aromatic.
3. 3. Add finely chopped onion and sauté until golden brown, stirring frequently to avoid burning.
4. 4. Stir in minced garlic and ginger paste; cook for 1-2 minutes until the raw smell disappears.
5. 5. Add the lamb chunks and stir-fry until they are browned on all sides, sealing in the juices.
6. 6. Mix in turmeric powder, red chili powder, coriander powder, and salt; cook for 2-3 minutes to coat the lamb in spices.
7. 7. Pour in the tomato puree and cook until the oil starts separating, indicating the masala is well-cooked.
8. 8. Add the frozen mixed vegetables and stir well; cook for 3-4 minutes until slightly softened.
9. 9. Drain the soaked rice and add it to the pan; mix gently to combine with the lamb and vegetables.
10. 10. Pour in water and bring the mixture to a boil, then reduce the heat to low and cover with a lid.
11. 11. Simmer for 15-20 minutes until the rice is fully cooked and has absorbed the flavors of the spices.
12. 12. Sprinkle garam masala and chopped cilantro leaves on top before turning off the heat.
13. 13. Let the dish rest for 5 minutes with the lid on to allow the flavors to meld.
14. 14. Fluff the rice gently with a fork before serving hot.