20-Min Biryani Bowl: Spiced Lamb & Crispy Rice
Aromatic basmati layered with seasoned ground lamb, topped with crispy fried onions and toasted whole spices. A viral-worthy weeknight riff on the classic that skips the long braise and lands on the plate in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 685
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 2 cups basmati rice, cooked
- 1 medium onion, thinly sliced
- 4 pods cardamom pods, crushed
- 1 stick cinnamon stick, broken
- 2 pods star anise
- ⅓ cup cashew nuts, halved
- 2 leaves bay leaves
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add onion slices and fry, stirring, until golden-brown and crispy, about 5 minutes.
- 2
Remove half the fried onions to a plate for garnish. Keep the rest in the skillet with its oil.
- 3
Add ground lamb to the skillet. Brown over medium-high, breaking up with a spoon, until no pink remains, about 4 minutes.
- 4
Stir in cardamom, cinnamon, star anise, and bay leaves. Cook until fragrant, about 30 seconds.
- 5
Add cooked rice to the skillet. Toss gently with the lamb and spices until evenly coated and heated through, about 2 minutes.
- 6
Divide between bowls. Top with reserved fried onions and cashew nuts. Serve hot.
Tools you’ll need
- 12-inch skillet with lid or cover
- wooden spoon
- measuring cups and spoons
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