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Blackstone Indian Spiced Rice Bowls

A delicious Blackstone Indian Spiced Rice Bowls recipe that will impress your family and friends
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

Rice and Protein
  • 2 cups cooked basmati rice cooled
  • 1 lb chicken thighs cut into strips
  • 2 tbsp vegetable oil
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp cumin seeds
Vegetables
  • 1 onion thinly sliced
  • 1 bell pepper sliced
  • 1 cup frozen peas
  • 2 carrots julienned
Spice Blend
  • 1 tbsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 1/2 tsp amchur mango powder
For Serving
  • Yogurt sauce
  • Fresh cilantro
  • Lime wedges
  • Naan bread

Method
 

Prepare Chicken
  1. Heat Blackstone griddle or large skillet over medium-high heat.
  2. Toss chicken with ginger-garlic paste, turmeric, and salt.
  3. Cook chicken until browned and cooked through, 6-8 minutes.
  4. Remove and set aside.
Cook Vegetables
  1. Add oil to griddle and sauté cumin seeds until fragrant.
  2. Add onions and cook until softened, 3-4 minutes.
  3. Add bell pepper and carrots, cook for 2-3 minutes.
  4. Push vegetables to one side of griddle.
Finish Dish
  1. Add rice to empty side of griddle and spread in even layer.
  2. Let rice crisp for 1-2 minutes without stirring.
  3. Mix rice and vegetables together.
  4. Add spice blend and frozen peas, toss to combine.
  5. Return chicken to griddle and mix everything together.
  6. Cook for 2-3 minutes until heated through.
Serve
  1. Serve in bowls topped with yogurt sauce and cilantro.
  2. Accompany with lime wedges and naan bread.

Notes

Enjoy your delicious creation!