25-Min Biryani Bowl with Lamb & Rice
Fragrant basmati rice layered with spiced lamb, crispy onions, and cooling raita—the weeknight shortcut to biryani magic. Skip the 2-hour steam; use pre-cooked rice and high heat to fuse flavors in 20 minutes flat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ¾ lb lamb, diced into 1/2-inch cubes
- 2 cups basmati rice, cooked and cooled
- 1 large onion, thinly sliced
- 1.5 tbsp ginger-garlic paste
- ½ cup yogurt, plain
- 1.5 tsp biryani masala (or garam masala)
- 1 medium tomato, diced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add sliced onions and cook until golden and crispy, stirring often, 5–6 minutes.
- 3
Remove half the onions with a slotted spoon and set aside; keep the rest in the skillet.
- 4
Add lamb cubes to the skillet and cook, stirring, until browned on all sides, 4–5 minutes.
- 5
Stir in ginger-garlic paste, biryani masala, and diced tomato; cook until fragrant, 90 seconds.
- 6
Add yogurt and cooled rice; toss gently to combine and warm through, 2–3 minutes.
- 7
Top with reserved crispy onions and fresh cilantro; serve with raita and sliced onions on the side.
Tools you’ll need
- 12-inch skillet with lid or cover
- slotted spoon
- wooden spoon
- measuring spoons
- measuring cups
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