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