Low Carb Lamb Biryani
Indulge in the rich and aromatic flavors of Low Carb Lamb Biryani—an exquisite twist on a classic Indian dish that's perfect for keto and gluten-free diets. This recipe swaps traditional basmati rice for light and fluffy cauliflower rice, creating a healthier, carb-conscious version without compromising on taste. Tender, marinated lamb is slow-cooked with fragrant spices like garam masala, cinnamon, and cardamom, layered with sautéed cauliflower rice, and topped with fresh herbs, crispy fried onions, and a burst of lemon juice for a refreshing finish. With its vibrant flavors and wholesome ingredients, this one-pot wonder is ideal for family dinners or meal prep and pairs beautifully with cucumber raita or a crisp green salad.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder, boneless and diced
- 400 grams Cauliflower rice
- 150 grams Greek yogurt
- 3 tablespoons Ghee
- 1 large Onion, finely sliced
- 2 tablespoons Ginger-garlic paste
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 2 whole Bay leaves
- 1 stick Cinnamon stick
- 4 whole Cloves
- 4 pods Cardamom pods
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, marinate the diced lamb with Greek yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix thoroughly and let it sit in the refrigerator for at least 30 minutes, or overnight for best results.
Heat 2 tablespoons of ghee in a large pot over medium heat. Fry the finely sliced onions until they are golden brown and crispy. Remove half of the onions and set aside for garnishing.
In the same pot, add bay leaves, cinnamon stick, cloves, and cardamom pods to the remaining onions. Stir until fragrant, about 1-2 minutes.
Add the marinated lamb to the pot. Cook on medium heat until the lamb is browned and starts releasing its juices, about 10-15 minutes.
Cover the pot with a lid and let the lamb cook on low heat for another 20-25 minutes, stirring occasionally. Add a splash of water if necessary to prevent sticking.
In a separate pan, heat the remaining tablespoon of ghee and sauté the cauliflower rice for about 5 minutes until it is light and fluffy. Season with the remaining teaspoon of salt.
Once the lamb is tender, layer the cooked cauliflower rice on top. Do not mix. Cover the pot and let it simmer on low heat for another 10 minutes to let the flavors meld.
Before serving, add fresh coriander leaves, mint leaves, fried onions, and a drizzle of lemon juice over the top.
Serve hot and enjoy your low-carb lamb biryani with a side of cucumber raita or salad.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5323 mg | 231% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 21.7 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3034 mg | 65% | |
*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.
