25-Min Biryani Rice with Spiced Lamb & Eggs
Fragrant basmati rice tossed with warm spices, tender ground lamb, and crispy fried onions — topped with a jammy egg and fresh chili. Restaurant flavor, weeknight speed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 1.5 cups basmati rice, uncooked
- ½ lb ground lamb
- 1 medium yellow onion, sliced thin
- 1 tbsp ginger-garlic paste
- 1.5 tsp biryani spice blend (or garam masala + cinnamon + cumin)
- 2 whole eggs
- ½ medium red onion, sliced for garnish
- 1 whole red chili (fresh, sliced) or chili pepper
Instructions
- 1
Boil 3 cups salted water in a large skillet or pot. Add rice and cook until just tender, ~12 minutes. Drain and set aside.
- 2
In the same skillet over medium-high, cook ground lamb with sliced yellow onion, breaking up meat, until lamb is browned, ~5 minutes.
- 3
Stir in ginger-garlic paste and biryani spice blend. Cook until fragrant, ~1 minute.
- 4
Add cooked rice to the lamb mixture. Toss until warmed through and spices coat each grain, ~2 minutes.
- 5
Push rice to the sides. Crack eggs into the center and fry until whites set but yolks jiggle slightly, ~3 minutes.
- 6
Top with sliced red onion and fresh chili. Serve immediately in bowls.
Tools you’ll need
- large skillet or 3-quart pot
- wooden spoon
- plate or bowl
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