20-Min Lamb Biryani Rice Bowl
Spiced ground lamb layered with basmati rice, yogurt, and fried onions — all finished in one skillet in under 20 minutes. No long soak, no oven; just high heat and fragrant spices.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 cup basmati rice
- ¾ lb ground lamb
- ½ cup plain yogurt
- 1 medium onion, thinly sliced
- 1.5 tsp garam masala
- ½ tsp turmeric
- ¾ tsp cumin seeds
- ¼ cup fresh cilantro (chopped)
Instructions
- 1
Boil rice in salted water until al dente, ~12 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Add sliced onion and cook until deep golden and crispy, ~5 minutes. Transfer to a plate.
- 3
In the same skillet, brown ground lamb, breaking it up with a spoon, until no pink remains, ~4 minutes.
- 4
Stir in garam masala, turmeric, and cumin seeds. Cook until fragrant, ~1 minute.
- 5
Add cooked rice, yogurt, and half the crispy onions. Toss gently until combined and heated through, ~2 minutes.
- 6
Serve in bowls topped with remaining crispy onions and fresh cilantro.
Tools you’ll need
- medium saucepan
- 12-inch skillet
- wooden spoon
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