Low Carb Mutton Biriyani
Experience the rich and aromatic flavors of traditional biriyani in a guilt-free, low-carb rendition with this delectable Low Carb Mutton Biriyani recipe. Perfectly tender, marinated mutton is simmered with fragrant spices, sautéed onions, and juicy tomatoes, then combined with cauliflower rice to create a wholesome dish that’s both satisfying and nutritious. Featuring classic biriyani ingredients like cinnamon, cardamom, and mint leaves, this recipe captures the essence of a hearty Indian meal while catering to keto and low-carb diets. Ready in just 90 minutes, it’s an ideal option for health-conscious food lovers craving an indulgent yet balanced meal. Serve this flavorful masterpiece alongside a cooling raita or a crisp green salad for the ultimate dining experience.
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Recipe Information
Ingredients
- 500 grams Mutton
- 1 large head Cauliflower
- 150 ml Yogurt
- 50 grams Ghee
- 2 medium Onions
- 2 medium Tomatoes
- 2 tablespoons Ginger garlic paste
- 1 tablespoon Biriyani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 15 grams Mint leaves
- 15 grams Coriander leaves
- 1 inch stick Cinnamon
- 3 pieces Cloves
- 3 pods Cardamom
- 1 piece Bay leaf
- 1 tablespoon Lemon juice
- 2 whole Green chilies
Instructions
Wash the mutton thoroughly and marinate with yogurt, turmeric powder, red chili powder, biriyani masala, lemon juice, and salt. Let it marinate for at least 30 minutes.
While the mutton is marinating, prepare the cauliflower rice by chopping the cauliflower into florets and pulsing them in a food processor until the texture resembles rice.
Slice the onions thinly and chop the tomatoes into small pieces.
Heat the ghee in a deep pan on medium flame. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Fry the spices until they are fragrant.
Add the sliced onions to the pan and sauté until they turn golden brown.
Add the ginger garlic paste and sauté for another minute until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
Add the marinated mutton to the pan and cook on medium heat until the mutton is browned and cooked through, about 20-25 minutes. Stir occasionally.
Once the mutton is cooked, add the mint leaves, coriander leaves, and green chilies. Mix well.
Add the pulsed cauliflower rice to the mutton mixture. Mix everything well and cover the pan. Cook on low heat for 10-15 minutes, allowing the flavours to meld.
Adjust the salt to taste and give a final stir before serving.
Serve hot garnished with fresh coriander and mint leaves alongside raita or a simple salad.
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 49.4 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 863 mg | 66% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6339 mg | 135% | |
*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.
