25-Min Biryani Rice Bowl
Fragrant basmati rice layered with spiced ground lamb and caramelized onions, finished with a crispy fried egg. A TikTok-easy take on Malaysian biryani that delivers the aromatic spice in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- 1.5 cups basmati rice
- ½ lb ground lamb
- 1 whole yellow onion
- 2 tbsp ginger-garlic paste
- 2 tsp biryani or garam masala spice blend
- 2 whole eggs
- 2 tbsp fresh mint or cilantro (optional garnish)
- 3 tbsp neutral cooking oil
Instructions
- 1
Boil rice in salted water until al dente, ~12 minutes. Drain and set aside.
- 2
Slice onion thin. Heat 2 tbsp oil in a large skillet over medium-high and fry onion until deep golden and crispy, ~6 minutes. Transfer to a plate.
- 3
Add 1 tbsp oil to the skillet. Brown ground lamb, breaking up with a spoon, ~5 minutes. Stir in ginger-garlic paste and spice blend until fragrant, ~1 minute.
- 4
Layer half the cooked rice over the lamb, then the remaining rice. Scatter crispy onions on top. Cover and warm through on medium, ~3 minutes.
- 5
Wipe the skillet clean. Add remaining oil and fry eggs sunny-side up until whites set but yolks jiggle, ~3 minutes.
- 6
Top the rice bowl with the fried eggs. Garnish with fresh mint or cilantro. Serve hot.
Tools you’ll need
- large pot for boiling rice
- 12-inch skillet
- wooden spoon
- plate
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