20-Min Biryani-Spiced Rice & Lamb
Fragrant basmati rice layered with caramelized onions and quick-seared lamb, finished with warm spices and a squeeze of lime. One pan, one protein, pure comfort.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 2 cups cooked basmati rice
- 1 lb lamb, diced
- 1 large, thinly sliced yellow onion
- 1.5 tsp garam masala
- ¾ tsp cumin
- 2 leaves bay leaf
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add onions, cook stirring often until deeply golden, about 6 minutes. Transfer to a plate.
- 2
In the same skillet, brown lamb, breaking up with a spoon, until no pink remains, about 5 minutes. Season with salt and pepper.
- 3
Add garam masala, cumin, and bay leaves. Stir constantly until fragrant, 30 seconds.
- 4
Return onions to the skillet, then fold in cooked rice gently, tossing to combine. Cook without stirring for 2 minutes until heated through.
- 5
Squeeze lime over the top. Taste and adjust salt. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- tongs or fork
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