20-Min Biryani Rice with Lamb & Carrots
Fragrant basmati rice layered with spiced ground lamb, carrots, and cucumber—all cooked in one skillet in 20 minutes. Skip the slow simmer; use ghee and biryani paste to hit the aroma instantly.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
comfortsatisfyingmalaysianlambfluffytenderweeknightdinner
Ingredients
- 2 cups cooked basmati rice
- ½ lb ground lamb
- 3 tbsp ghee or butter
- 2 tbsp biryani spice paste (or garam masala + garlic-ginger paste)
- 1 medium carrots, thinly sliced
- ½ medium cucumber, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp ghee in a large skillet over medium-high heat.
- 2
Add ground lamb and brown, breaking up with a spoon, until no pink remains, ~5 minutes.
- 3
Stir in biryani paste and carrots. Cook for 2 minutes until fragrant.
- 4
Add cooked rice and remaining 1 tbsp ghee. Toss gently until heated through and rice is light and fluffy, ~3 minutes.
- 5
Slide onto a platter. Top with fresh cilantro and scatter cucumber slices alongside.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife
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