25-Min Biryani Rice with Spiced Lamb
Fragrant basmati with warm spices, tender lamb, and crispy onions — no slow-cook needed. A weeknight shortcut to the Malaysian classic that tastes like you've been stirring a pot all afternoon.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
- 2 cups basmati rice
- ¾ lb ground lamb
- 1 large yellow onion, thinly sliced
- 2 tbsp biryani spice blend (or garam masala + cumin + cardamom)
- 1 medium tomato, diced
- ¼ cup fresh cilantro, chopped
- 3 tbsp ghee or oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, about 2 minutes.
- 2
Heat ghee in a large skillet over medium-high. Fry half the onion until crispy and golden, 4–5 minutes. Lift onto paper towels; set aside.
- 3
In the same skillet with remaining ghee, cook ground lamb, breaking it apart with a spoon, until no pink remains, about 6 minutes.
- 4
Add remaining raw onion and cook until soft, 2 minutes. Stir in biryani spice and cook until fragrant, about 30 seconds.
- 5
Add rinsed rice and diced tomato; stir to coat with spices, 1 minute. Pour in 3.5 cups water and bring to a boil.
- 6
Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 12 minutes. Fluff with a fork.
- 7
Fold in fresh cilantro and most of the crispy onions. Top with remaining fried onions and serve hot.
Tools you’ll need
- large skillet with lid (12-inch)
- wooden spoon
- fine-mesh strainer
- fork
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