Spiced Lamb And Vegetable Rice Bowls Recipe

About this recipe

Spiced Lamb and Vegetable Rice Bowls are a perfect blend of protein-rich lamb, aromatic rice, and mixed vegetables, all seasoned with classic Indian spices. This easy-to-make snack pairs bold flavors with balanced nutrition, featuring 8g of protein for muscle maintenance and 31g of carbohydrates for energy. Ready in under 35 minutes, this one-pan recipe is ideal for a quick yet satisfying bite. The lamb is seasoned with Suhaana Dal Makhani Spice Mix, ginger, turmeric, and garlic to bring out a rich, comforting taste. Mixed vegetables add color, texture, and essential nutrients, making this dish as wholesome as it is delicious. Serve hot for a snack that feels like a hearty meal, perfect for any time of day.

Ingredients

• 1 kg Basmati Rice
• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• - Frozen Mixed Vegetables

Instructions

1. 1. Rinse the rice thoroughly under running water and set it aside to drain.
2. 2. Peel and finely chop the onion, and mince the garlic cloves.
3. 3. Heat the cooking oil in a rice cooker on the sauté setting and add the chopped onion and garlic.
4. 4. Stir-fry the onion and garlic until they are golden and aromatic, about 3–4 minutes.
5. 5. Add the ground lamb to the rice cooker, breaking it up into small pieces as it cooks.
6. 6. Sprinkle in Suhaana Dal Makhani Spice Mix, ginger powder, turmeric powder, and salt for flavor.
7. 7. Stir well to coat the lamb evenly with the spices, cooking for 5–7 minutes until browned.
8. 8. Add the frozen mixed vegetables to the rice cooker and mix them gently with the lamb.
9. 9. Pour in the rinsed rice and water, stirring to combine all ingredients evenly.
10. 10. Close the rice cooker lid and cook on the rice setting for 20–25 minutes until rice is tender.
11. 11. Fluff the cooked rice gently with a fork and let it rest for 5 minutes before serving.
12. 12. Serve warm in bowls, ensuring each portion includes lamb, vegetables, and rice.