Indian Rice Bowl

This recipe was developed by Chef Hellen Saroinsong-Bitetti at RIT during one of our product trainings.

Servings: 2
Serving size: 6 oz.

Ingredients

10 oz. Barvecue Naked BVQ
1/4 cup olive oil
1/2 cup masala paste (ingredients below)
1/2 tsp. kosher salt
1 tsp. turmeric powder

Masala paste (yields 7 cups)
2 lbs. Spanish onions
1 cup garlic, chopped
1 cup ginger, minced
1/2 cup garam masala
1/2 cup ground cumin
1 cup lime juice

Optional garnish
Red onion, diced
Corn
Cilantro, chopped

Preparation

1. Blend masala paste ingredients in blender until smooth. Set aside.
2. Heat the oil in a pan.
3. Sauté Barvecue Naked BVQ for 2 minutes. Add the masala paste to BVQ and sauté until it reaches an internal temperature of 165 degrees.
4. Reduce the heat, and season with salt and turmeric powder.
5. Serve on top of rice and top with red onion, corn, and cilantro.