Keto Vegetable Biryani
Savor the rich, aromatic flavors of Keto Vegetable Biryani, a low-carb twist on the classic Indian favorite that's packed with vibrant vegetables and bold spices. This healthy dish swaps traditional rice for cauliflower rice, delivering a keto-friendly and gluten-free option without compromising on authenticity. Fresh zucchini, bell peppers, green beans, and a blend of fragrant spices like garam masala, cardamom, and turmeric come together to create a wholesome, flavorful meal. Finished with a hint of lemon juice and fresh cilantro and mint leaves, this one-pan wonder is perfect for busy weeknights or meal prep. Ready in just 45 minutes, it's a satisfying and nourishing dish that fits seamlessly into a ketogenic lifestyle.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 2 tablespoons Coconut oil
- 1 medium, thinly sliced Onion
- 3 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 medium, finely chopped Tomato
- 1 medium, diced Bell pepper
- 1 small, diced Zucchini
- 1 cup, thawed and chopped Frozen green beans
- 2 tablespoons, chopped Cilantro leaves
- 2 tablespoons, chopped Mint leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 Cinnamon stick
- 2 Cardamom pods
- 4 Cloves
- 1 Bay leaf
- 1 tablespoon Lemon juice
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons Water
Instructions
Heat a large skillet or heavy-bottomed pan over medium heat and add the coconut oil.
Once the oil is hot, add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1 minute until the spices release their aroma.
Add the sliced onion and cook until golden brown, stirring occasionally, for about 5–7 minutes.
Stir in the garlic and ginger and sauté for another 1–2 minutes until fragrant.
Add the chopped tomato, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomato softens and breaks down, about 3–4 minutes.
Add the diced bell pepper, zucchini, and green beans. Stir well and cook for 5 minutes until the vegetables are slightly tender but still crisp.
Stir in the cauliflower rice and mix until the spices and vegetables are evenly combined.
Sprinkle the garam masala over the mixture along with 2 tablespoons of water. Cover with a lid and let the biryani cook for 5–7 minutes on low heat. Stir occasionally to prevent sticking.
Remove the lid and add the chopped cilantro, mint leaves, and lemon juice. Mix gently and cook for another 1–2 minutes.
Serve hot and enjoy your Keto Vegetable Biryani!
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 854 mg | 18% | |
*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.
