Keto Prawn Biryani
Indulge in the rich, aromatic flavors of Keto Prawn Biryani, a low-carb twist on a classic Indian favorite. This vibrant dish replaces traditional rice with cauliflower rice, perfectly seasoned with an array of warming spices like turmeric, garam masala, and cumin. Succulent prawns are cooked in a flavorful blend of yogurt, tomatoes, and fresh herbs like cilantro and mint, creating a mouthwatering medley of textures and tastes. With toasted cashew nuts adding a satisfying crunch, this one-pan recipe is both keto-friendly and irresistibly delicious. Ready in just over an hour, this savory dish is perfect for weeknight dinners or special occasions. Serve it hot and garnish generously for a wholesome, guilt-free culinary experience!
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Recipe Information
Ingredients
- 500 grams Large prawns
- 1 large head Cauliflower
- 3 tablespoons Ghee or coconut oil
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 Green chilies
- 1 medium Tomato
- 50 grams Cilantro
- 20 grams Mint leaves
- 100 grams Yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 50 grams Cashew nuts
- 2 Bay leaves
- 1 inch Cinnamon stick
- 4 Cloves
- 3 Cardamom pods
Instructions
Start by cleaning the prawns, removing shells and deveining them. Rinse thoroughly and set aside.
Cut the cauliflower into florets and process in a food processor until it resembles rice grains. Set aside.
Finely chop the onion, garlic, ginger, green chilies, tomato, cilantro, and mint leaves separately.
In a large pan, heat 2 tablespoons of ghee or coconut oil over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Add chopped onions and sauté until golden brown. Stir in garlic and ginger, cooking for another minute.
Add the prawns to the pan, sautéing until they start to turn pink. Stir in turmeric, red chili powder, cumin powder, coriander powder, half of the garam masala, and salt. Cook for 2-3 minutes.
Stir in the chopped tomato and cook until soft. Add yogurt and lemon juice, mixing well. Allow the prawns to cook through, becoming tender and well coated in the spice mixture.
Remove the prawn mixture from the pan and set aside. In the same pan, add remaining ghee or coconut oil. Toast cashew nuts until golden brown and remove.
In the same oil, add the processed cauliflower rice, stirring well. Cover and cook for 5-7 minutes until slightly tender. Uncover and increase the heat to remove excess moisture.
Once the cauliflower rice is cooked, reduce the heat and layer the prawn mixture over it evenly. Sprinkle half of the chopped cilantro and mint leaves over the top.
Cover the pan and let the biryani cook on low heat for another 5 minutes, allowing the flavors to meld together.
Turn off the heat and let the biryani sit for an additional 5-10 minutes before serving.
Garnish with toasted cashew nuts, the remaining cilantro and mint leaves, and the rest of the garam masala before serving.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 5778 mg | 251% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 51.5 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1144 mg | 88% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6069 mg | 129% | |
*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.
