Highlight
Indian spice blends work wonders on basic ground meat and rice, turning them into a tasty cultural mashup bowl. This Blackstone dish brings together the rich warmth of garam masala with sweet mango chutney, building flavor layers that transform everyday items into something special.
I stumbled upon how amazingly garam masala and mango chutney work together at a cooking class. The sweet fruity chutney perfectly balances out the warm spice mix.
Key Components
- Newly bought garam masala - the flavor fades in old spices
- Good mango chutney brings needed sweetness
- Basmati rice's unique aroma works great with these spices
Cooking Instructions
- Getting The Griddle Ready
- Get your Blackstone nice and hot first
- Spread a thin coat of oil everywhere
- Set up your ingredients in sections around the cooking area
- Building Taste
- Brown meat with veggies until golden edges form
- Mix in garlic, ginger and spices bit by bit
- Cook a while before mixing in the chutney
- Whipping Up The Special Sauce
- Mix mayo with garam masala to start
- Put in sriracha slowly until it tastes right
- Give the sauce time to blend flavors
Highlight
My kitchen secret: I store my garam masala in a tight container somewhere cool and dark so it stays potent longer.
Getting The Best From Your Blackstone
Keeping everything on one tray makes cooking smooth. The super hot surface gives you that perfect golden brown finish.
Customizing Your Bowl
Feel free to swap in chicken, lamb or veggie protein alternatives. This spice combo tastes great with anything you choose.
Heat Management
Stick with medium heat so spices can release flavor without burning.
Expert Cooking Advice
Quickly heat garam masala on the griddle to wake up the flavors
Add wet stuff after your dry spices have had time to cook
Save some fresh cilantro to sprinkle on top
Highlight
This mix-and-match dish connects different food traditions through taste. Combining Indian seasonings with flat-top cooking creates something totally unique that honors classic flavors while using new cooking methods.
Recipe FAQs
- → Can I try this without a griddle?
- Sure, just use a big skillet on medium-high heat instead.
- → Where do I find garam masala?
- It’s in the spice aisle at most grocery stores or Indian markets.
- → Can I prep some parts before?
- Yes, chop veggies and mix the sauce up to 2 days early. Cook the rice and meat fresh.
- → Does it come out really spicy?
- You can control the heat—add less hot sauce to the mayo to dial it down.
- → What type of rice works well?
- Basmati or jasmine are good choices. Just follow the package instructions for cooking.
Indian Spiced Rice Bowls
Easy rice bowls cooked on a griddle with spiced meat, crunchy veggies, and a creamy sauce bursting with flavor.
Ingredients
→ Key Components
→ Veggies & Greens
→ Flavors & Sauces
Steps
Get everything ready on a tray—except rice, mayo, hot sauce, and half a tablespoon of the garam masala. Warm the griddle to medium heat.
Toss oil, carrots, onions, and meat onto the hot griddle. Use spatulas to stir and crumble it for around 4-5 minutes.
Stir in the soy sauce, garam masala (just 1 tablespoon), ginger, garlic, cilantro, and mango chutney. Let it cook another 4-5 minutes.
Grab a bowl and blend the mayo, the last of the garam masala, and hot sauce together.
Spoon rice into bowls, lay the meat-veggie mix on top, and drizzle with that tasty sauce.
Notes
- Using coconut oil gives it a more classic Indian touch.
Required Equipment
- Flat griddle like a Blackstone
- Two spatulas for flipping and chopping
- A tray to keep ingredients handy
- Mixing bowl for the sauce
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes soy ingredients
- Mayonnaise contains eggs
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 439
- Fat: ~
- Carbs: ~
- Protein: ~