Keto Lamb Biryani
Indulge in the rich, aromatic flavors of Keto Lamb Biryani—a low-carb twist on the classic Indian dish that’s perfect for keto dieters and food enthusiasts alike. Tender, marinated lamb shoulder is simmered with fragrant spices like cinnamon, cardamom, and cloves, creating a symphony of bold, earthy flavors. Instead of traditional rice, fluffy cauliflower rice absorbs the essence of the saffron-infused lamb, making every bite irresistible. Finished with fresh cilantro, mint leaves, and a splash of lemon juice, this dish delivers vibrant textures and layers of taste without the carbs. With just 30 minutes of prep time, this gluten-free biryani is an effortless yet luxurious meal ideal for weeknights or special occasions.
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 1 large head cauliflower
- 100 grams full-fat plain Greek yogurt
- 3 tablespoons ghee
- 1 large onion
- 1 medium tomato
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 20 grams fresh cilantro
- 20 grams fresh mint leaves
- 2 tablespoons lemon juice
- 0.5 teaspoon saffron threads
- 2 tablespoons warm water
Instructions
Cut the lamb shoulder into bite-sized pieces, removing any excess fat.
In a bowl, marinate the lamb with yogurt, ginger-garlic paste, turmeric, cumin, coriander, red chili powder, garam masala, and salt. Let it sit for at least 30 minutes.
While the lamb marinates, cut the cauliflower into florets and process them in a food processor to create a rice-like texture. Set aside.
Soak the saffron threads in warm water and set aside.
Thinly slice the onion, chop the tomato, and set them aside.
Heat the ghee in a large skillet or pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for about 1 minute until aromatic.
Add the sliced onion and cook until golden brown. Then, add the chopped tomato and cook until soft.
Add the marinated lamb into the pot and cook until the lamb is browned on all sides.
Cover the pot and let the lamb cook on low heat for about 30 minutes until tender, stirring occasionally.
Once the lamb is cooked, add the cauliflower rice and gently mix until combined.
Drizzle the saffron water over the top, sprinkle with freshly chopped cilantro and mint leaves, and drizzle with lemon juice.
Cover the pot and cook on low heat for about 10 minutes, allowing the cauliflower to steam and soak up all the flavors.
Turn off the heat and let it rest, covered, for another 5 minutes before serving. Serve hot.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
