20-Min Lucknowi Biryani with Lamb
Fragrant basmati rice layered with spiced lamb in the style of Lucknow—aromatic, light, and ready in 20 minutes using pre-cooked rice and quick-seared lamb.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- ½ lb lamb, diced into 1/2-inch pieces
- 2 cups basmati rice, cooked
- ¼ cup yogurt
- 3 tbsp ghee or neutral oil
- ½ medium onion, sliced thin
- 1.5 tsp garam masala
- 2 tbsp fresh mint or cilantro, chopped
Instructions
- 1
Heat ghee in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add sliced onion and cook, stirring, until golden and crisp, about 4 minutes. Remove half to a plate for garnish.
- 3
Add diced lamb to the skillet and sear without stirring for 2 minutes. Flip and cook another 2 minutes until browned.
- 4
Stir in garam masala, then add yogurt and cooked rice. Fold gently until the rice is warm and coated, about 3 minutes.
- 5
Transfer to a serving plate and top with reserved crispy onions and fresh mint.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or silicone spatula
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