20-Min Lucknowi Lamb Biryani Bowl
Fragrant basmati rice layered with spiced lamb and caramelized onions in one skillet—the weeknight shortcut to Lucknow's most iconic dish. Crispy, aromatic, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 2.5 cups cooked basmati rice (from 1 cup raw, cooled)
- ¾ lb ground lamb
- 2 medium yellow onions, sliced thin
- ⅓ cup plain yogurt
- 1.5 tsp garam masala
- ¾ tsp ground cumin
- ½ cup fresh mint and cilantro, chopped
- 3 tbsp ghee or neutral oil
Instructions
- 1
Heat 2 tbsp ghee in a 12-inch skillet over medium-high. Add sliced onions, cook until deeply golden and crispy, stirring occasionally, ~7 minutes. Transfer to a plate.
- 2
Add remaining 1 tbsp ghee to the skillet. Brown ground lamb, breaking it up with a spoon, until no pink remains, ~5 minutes. Season with garam masala and cumin.
- 3
Stir yogurt into the lamb until combined. Cook 1 minute until fragrant, scraping up any browned bits from the pan.
- 4
Add cooled rice to the skillet, gently folding it into the lamb until evenly coated. Cook over medium heat, stirring occasionally, until heated through, ~2 minutes.
- 5
Fold in half the mint and cilantro. Top with reserved crispy onions and remaining herbs. Serve directly from the skillet.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- measuring cups and spoons
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