Saffron Lamb Basmati Rice Pilaf

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant one-pot dish featuring tender lamb, aromatic basmati rice, and delicate saffron, slow-cooked to perfection. This Pakistani-inspired one-pot recipe, ready in about 60 minutes, pairs lamb shoulder, basmati rice, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 lb (454g), cut into 1-inch cubes lamb shoulder
• 1 cup (200g), rinsed basmati rice
• 1/4 tsp, crushed saffron threads
• 2 tbsp ghee
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground cardamom
• 2 cups (480ml) chicken broth
• 1/4 cup (60g) plain yogurt
• to taste salt
• 2 tbsp, chopped for garnish cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt 2 tbsp ghee in a large pot over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until golden. Add 2 cloves garlic, minced, and 1 tbsp ginger, minced, and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp ground cardamom, and cook for 1 minute until aromatic.
3. Step 3: Add 1 lb lamb shoulder, cut into 1-inch cubes, and cook for 5 minutes, turning occasionally, until browned on all sides.
4. Step 4: Add 1 cup basmati rice, rinsed, and 2 cups chicken broth. Stir in 1/4 cup plain yogurt and 1/4 tsp saffron threads (crushed). Season with salt to taste.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat, let stand covered for 10 minutes, fluff with a fork, and garnish with 2 tbsp chopped cilantro.