Spiced Lamb Rice
Fragrant basmati rice layered with caramelized lamb, yogurt, and warming spices—inspired by Hyderabadi biryani but ready in 20 minutes. No slow-cooking, no fuss, all the flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 cups basmati rice, cooked
- ¾ lb lamb, diced into 0.5-inch pieces
- ⅓ cup plain yogurt
- 1 tsp garam masala
- ½ tsp turmeric
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro or mint, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Pat lamb dry, then add to the pan in a single layer.
- 2
Sear lamb 2 minutes without stirring until edges brown, then flip and cook 2 more minutes. Remove to a plate.
- 3
In the same skillet, cook onion for 2 minutes until edges begin to soften. Add garam masala and turmeric, stir for 30 seconds until fragrant.
- 4
Return lamb to the skillet. Stir in yogurt until the meat is coated, then add cooked rice and fold until combined, ~2 minutes.
- 5
Taste and season with salt and black pepper. Transfer to a serving bowl and top with cilantro and extra onion.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or silicone spatula
- plate
- serving bowl
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