20-Min Biryani Rice with Lamb & Fresh Herbs
Fragrant basmati rice layered with quick-cooked spiced lamb, topped with fresh tomato, lime, and herbs. A weeknight take on Malaysian biryani that skips the long braise.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ¾ lb ground lamb
- 2 cups cooked basmati rice
- 1 medium onion, sliced thin
- 1 tbsp ginger-garlic paste
- 1.5 tsp biryani masala or garam masala
- 1 cup cherry tomatoes
- ¼ cup fresh cilantro & parsley, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high. Cook sliced onion, stirring often, until golden and crispy, ~5 minutes.
- 2
Push onions to the side. Add ground lamb to the pan, breaking it up as it browns, ~4 minutes until no pink remains.
- 3
Stir in ginger-garlic paste and biryani masala. Cook until fragrant, ~60 seconds.
- 4
Add cooked rice and cherry tomatoes. Toss gently to combine, warming through over medium heat, ~2 minutes.
- 5
Divide between bowls. Top with fresh cilantro and parsley. Serve with lime wedges and fresh lettuce on the side.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- bowls
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