Chicken and Pearl Couscous Soup
These Blackstone Indian Spiced Rice Bowls feature ground lamb or chicken, cooked with garam masala, garlic, ginger, and mango chutney, then served over fluffy basmati or jasmine rice with a spicy, creamy sauce. A quick, flavorful dinner made on the Blackstone griddle!
Ingredients
- 2 to 3 tbsp vegetable oil or coconut oil for traditional Indian flavor
- 1 lb ground lamb or chicken
- 1 onion diced
- ½ cup shredded carrots
- ½ cup chopped cilantro
- ½ cup mango chutney
- ¼ cup soy sauce
- 1 tbsp garlic paste or minced garlic
- 1 tbsp ginger paste or minced ginger
- 1½ tbsp garam masala divided
- ¾ cup mayo
- Favorite hot sauce to taste
- 4 cups cooked basmati or jasmine rice
Instructions
- Preheat the Griddle:
- Gather all ingredients on a tray (except ½ tbsp garam masala, mayo, hot sauce, and rice).
- Preheat the Blackstone griddle to medium heat for several minutes.
- Cook the Meat & Veggies:
- Add oil, ground lamb or chicken, diced onions, and carrots to the griddle.
- Cook for 4 to 5 minutes, breaking apart and stirring with hibachi spatulas.
- Add Flavor:
- Stir in cilantro, mango chutney, soy sauce, garlic, ginger, and 1 tbsp garam masala.
- Continue cooking for 4 to 5 more minutes, stirring occasionally.
- Transfer everything back onto the tray to cool slightly.
- Make the Sauce:
- In a bowl, mix mayo, hot sauce, and the remaining ½ tbsp garam masala until smooth.
- Assemble & Serve:
- Serve cooked rice in bowls, topped with the spiced lamb or chicken mixture.
- Drizzle with the spicy mayo sauce. Enjoy!