Lamb Mandi Style Spiced Rice with Crispy Fried Onions
This dish pairs basmati rice with ground lamb, onion and baharat spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
60g basmati rice (dry)219 kcal
124g ground lamb (85-90% lean)316 kcal
9g olive oil80 kcal
66g onion (thinly sliced)26 kcal
2g baharat spice blend6 kcal
11g lemon juice3 kcal
1g salt0 kcal
175g water0 kcal
Cooking instructions
basmati rice (dry)water
Rinse the basmati rice until the water runs mostly clear. Soak in cold water for 10 minutes, then drain well.
olive oilonion (thinly sliced)
Heat olive oil in a small pot over medium heat. Add the sliced onion and cook, stirring often, until deep golden and crisp at the edges, 8 to 12 minutes.
ground lamb (85-90% lean)baharat spice blendsalt
Stir in baharat and salt for 30 seconds. Add the ground lamb and cook, breaking it up, until browned and cooked through, 5 to 7 minutes.
basmati rice (dry)water
Add the drained rice and stir for 1 minute to coat. Pour in water, bring to a boil, then cover and reduce to low. Cook 12 minutes.
lemon juice
Turn off heat and let stand covered 10 minutes. Fluff with a fork and top with a squeeze of lemon juice before serving.
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