25-Min Malaysian Biryani Rice & Lamb
Fragrant basmati rice layered with spiced ground lamb, topped with crispy fried onions and fresh herbs. A weeknight shortcut to biryani that skips the long simmer and delivers aromatic, complete-meal satisfaction in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 28g
Ingredients
- 2 cups long-grain basmati rice
- 1 lb ground lamb
- 2 medium yellow onion, thinly sliced
- 2 tbsp ginger-garlic paste
- 2 tsp biryani masala spice blend (or garam masala)
- ½ cup plain yogurt
- ½ cup crispy fried onions
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Boil salted water in a large pot; add rice and cook until just tender, ~12 minutes. Drain and set aside.
- 2
While rice cooks, heat oil in a large skillet over medium-high and fry half the onions until deep golden, 4–5 minutes. Transfer to a plate.
- 3
In the same skillet, add remaining onion and cook until soft, ~2 minutes. Add ginger-garlic paste and cook until fragrant, 30 seconds.
- 4
Add ground lamb and break it up with a spoon; cook until no pink remains, ~6 minutes. Stir in biryani masala and yogurt.
- 5
Fold cooked rice into the lamb mixture, then top with fried onions and cilantro. Serve immediately.
Tools you’ll need
- large pot (4-quart)
- large skillet (12-inch)
- wooden spoon
- colander
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