20-Min Spiced Lamb & Potato Rice with Raita
Sindhi biryani stripped down to its essence: fragrant basmati layered with caramelized potatoes, spiced ground lamb, and yogurt. Served with crisp cucumbers, jalapeño, and cooling raita — pure weeknight magic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 2 cups basmati rice, cooked
- ½ lb ground lamb
- 1 medium potato, diced small
- ¾ cup yogurt
- 1 tsp garam masala
- 2 fresh cilantro, chopped
- 1 each cucumber, sliced, + 1 jalapeño
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add diced potato and cook without stirring for 3 minutes until golden on one side.
- 3
Stir, add ground lamb, and cook breaking up with a spoon until no pink remains, ~5 minutes.
- 4
Sprinkle garam masala over the lamb, stir to coat, then add cooked rice and toss to combine.
- 5
Warm through for 2 minutes, then divide between bowls and top with cilantro.
- 6
Serve with yogurt raita, cucumber slices, and fresh jalapeño on the side.
Tools you’ll need
- 12-inch nonstick skillet
- wooden spoon
- 2 serving bowls
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