Keto Mutton Biriyani
Indulge in the irresistible flavors of **Keto Mutton Biriyani**, a low-carb twist on the classic Indian delicacy. This recipe swaps traditional rice with cauliflower rice, keeping it keto-friendly without compromising on taste. Tender, marinated mutton is slow-cooked in a rich blend of aromatic spices, including garam masala, cinnamon, cardamom, and cloves, creating a symphony of flavors in every bite. Ghee brings a buttery richness, while fresh coriander and mint provide a fragrant, herbaceous finish. Perfectly spiced and hearty, this biriyani is a guilt-free indulgence for those following a ketogenic lifestyle. Ready in just over an hour, it’s a showstopping dish for dinner parties or a comforting meal to enjoy with a side of cooling raita. Experience the best of Indian cuisine, keto-style!
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Recipe Information
Ingredients
- 500 grams Mutton
- 3 tablespoons Ghee
- 1 large head Cauliflower
- 120 grams Yogurt (full-fat)
- 1 large Onion
- 1 large Tomato
- 2 tablespoons Ginger garlic paste
- 2 whole Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 inch Cinnamon stick
- 4 whole Cloves
- 1 whole Bay leaf
- 3 whole Cardamom pods
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Fresh mint leaves
- 1 teaspoon Salt
Instructions
Clean and cut the mutton into bite-sized pieces. Set aside.
In a bowl, mix yogurt, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Add the mutton pieces, mix well, and marinate for at least 30 minutes.
While the mutton is marinating, wash and cut the cauliflower into florets. Pulse the florets in a food processor until it resembles rice grains. Set aside.
Slice the onion and chop the tomato and green chilies. Also, finely chop coriander and mint leaves for garnishing.
Heat 2 tablespoons of ghee in a large pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half the onions for garnishing.
In the same pan, add the ginger garlic paste and sauté until the raw smell disappears.
Add cinnamon, cloves, bay leaf, and cardamom pods. Sauté for another minute until aromatic.
Add the chopped tomatoes and green chilies, cooking until the tomatoes are soft and oil starts to leave the sides.
Add the marinated mutton into the pan and fry for about 3-4 minutes to lock in the flavors.
Pour in 1 cup of water, cover, and cook on low heat for about 30-40 minutes until the mutton is tender. Stir occasionally and add more water if needed.
Once the mutton is cooked, add the cauliflower rice to the pan. Mix well to combine all the ingredients.
Cover and cook for another 5-8 minutes on low heat until the cauliflower is tender but not mushy.
Add the remaining tablespoon of ghee and mix well.
Garnish with fried onions, fresh coriander, and mint leaves.
Serve the Keto Mutton Biriyani hot with a side of raita or salad.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1393 mg | 30% | |
*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.
