Lamb and Rice Pilaf with Cumin and Coriander
Fragrant rice cooked with ground lamb and warm spices, finished with fresh cilantro for a perfect weeknight dinner. This middle eastern-inspired one pot ready in about 40 minutes pairs pound ground lamb, long-grain rice, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound ground lamb
- 1 1/2 cups long-grain rice
- 1 large yellow onion
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 1/2 cups chicken broth
- 1/4 cup cilantro
Instructions
- Step 1: Heat olive oil in a large pot over medium heat, then add chopped onion and cook for 5 minutes until golden and softened, stirring occasionally.
- Step 2: Add ground lamb and cook, breaking it apart with a spoon, for 6 minutes until browned and cooked through. Stir in cumin and coriander, cooking for 1 minute until fragrant.
- Step 3: Add rinsed rice to the pot and toast for 2 minutes, stirring constantly until rice is lightly golden. Pour in chicken broth, bring to a simmer, then cover and reduce heat to low.
- Step 4: Cook for 20 minutes until rice is tender and liquid is absorbed. Remove from heat, let stand covered for 10 minutes, then fluff with a fork and stir in chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamb and Rice Pilaf with Cumin and Coriander take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lamb and Rice Pilaf with Cumin and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground lamb from drying out.
Can I substitute ingredients in Lamb and Rice Pilaf with Cumin and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lamb and Rice Pilaf with Cumin and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lamb and Rice Pilaf with Cumin and Coriander?
Middle Eastern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
