20-Min Biryani-Spiced Rice with Lamb
Fragrant basmati rice layered with spiced ground lamb, finished with crispy fried onions and a squeeze of lime. It hits all the biryani notes in one skillet — aromatic, warming, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 24g
Ingredients
- 2 cups cooked basmati rice (or jasmine rice), warm
- ½ lb ground lamb (or beef)
- 1 medium yellow onion, sliced thin
- 1 tbsp ginger-garlic paste (or 1 tbsp minced garlic + 0.5 tsp grated ginger)
- 1 tbsp biryani spice blend (cumin, cinnamon, cardamom, cloves, bay leaf) or garam masala
- ¼ cup crispy fried onions
- 1 whole lime (halved or whole)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add sliced onion and cook, stirring often, until edges are golden and crispy, about 4 minutes.
- 3
Add ginger-garlic paste and biryani spice blend, stir until fragrant, about 30 seconds.
- 4
Add ground lamb, break it up with a spoon, cook until no pink remains, about 5 minutes.
- 5
Add cooked rice, fold gently to combine, then stir-fry until warmed through and grains separate, about 2 minutes.
- 6
Transfer to a plate, top with crispy fried onions, serve with lime wedges and fresh tomato on the side.
Tools you’ll need
- large skillet (12 inches or larger)
- wooden spoon or spatula
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