25-Min Biryani Bowl with Crispy Onions
Fragrant basmati rice tossed with warm spices, ground lamb, and caramelized onions. Served with cooling raita, mint chutney, and lemon wedges for a weeknight biryani that hits all the marks.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 28g
Ingredients
- 1.5 cups basmati rice, cooked (1.5 cups)
- 250 g ground lamb
- 2 medium yellow onions, thinly sliced
- 3 tbsp ghee or neutral oil
- 1 tbsp ginger-garlic paste
- 1.5 tsp biryani spice blend (cumin, coriander, cinnamon, cardamom)
- ¾ cup plain yogurt (for raita)
- ½ cup fresh mint and cilantro, chopped (for chutney + garnish)
Instructions
- 1
Heat 2 tbsp ghee in a large skillet over medium-high. Add onions, stir often, until deep golden and crispy, ~8 minutes. Transfer to a plate.
- 2
In the same skillet, add remaining ghee. Brown ground lamb, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 3
Stir in ginger-garlic paste and biryani spices. Toast for 60 seconds until fragrant.
- 4
Add cooked rice to the skillet. Toss gently until warm and evenly coated with spices, ~2 minutes.
- 5
Stir in half the crispy onions and half the fresh herbs. Season with salt and pepper to taste.
- 6
Serve rice in bowls. Top with remaining crispy onions and herbs. Serve raita, mint chutney, and lemon wedges on the side.
Tools you’ll need
- large 12-inch skillet
- wooden spoon
- measuring cups and spoons
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