Low Carb Prawn Biryani
Indulge in the irresistible flavors of this Low Carb Prawn Biryani, a lighter twist on the traditional dish that doesn’t compromise on taste. This beautifully spiced recipe replaces carb-heavy rice with finely grated cauliflower, creating a guilt-free version perfect for weight-watchers and keto enthusiasts. Succulent prawns are cooked in a vibrant medley of aromatic spices like cinnamon, cardamom, and garam masala, paired with a creamy yogurt base for richness. The dish is infused with fresh herbs such as coriander and mint, and finished with a zesty squeeze of lemon for a refreshing balance. With only 20 minutes of prep time and 40 minutes to cook, this healthy and flavorful prawn biryani is a perfect quick dinner option that feels indulgent but stays low on carbs. A true feast for the senses, this low-carb version of prawn biryani is sure to be a crowd-pleaser while keeping things light and nutritious.
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Recipe Information
Ingredients
- 500 grams Prawns
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomato
- 2 pieces Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 cup Yogurt
- 0.25 cup Fresh coriander leaves
- 0.25 cup Mint leaves
- 0.5 piece Lemon
- 1 piece Cinnamon stick
- 3 pieces Cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
Instructions
Start by cleaning the prawns and removing the shells and veins. Rinse them under cold water and set aside.
Grate the cauliflower using a box grater or a food processor to form rice-like granules. Set aside.
Finely chop the onion, garlic, ginger, tomatoes, and green chilies. Set these vegetables aside for cooking.
In a large pan, heat the coconut oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until they become fragrant.
Add the chopped onions to the pan and sauté until they turn golden brown.
Add the minced garlic and ginger, and sauté for another minute.
Add the chopped tomatoes, green chilies, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil separates from the mixture.
Stir in the prawns and cook for about 5 minutes until they just turn pink.
Add the yogurt and garam masala, mixing everything well. Cook for another 2-3 minutes, allowing the flavors to blend.
Add the grated cauliflower rice to the prawn mixture, stirring well to combine everything.
Cover the pan and cook for about 5-7 minutes, until the cauliflower is tender and absorbs the flavors of the spices.
Garnish the biryani with chopped coriander and mint leaves. Squeeze the juice of half a lemon over the top for a fresh finish.
Serve hot, enjoying your delicious and healthy low-carb prawn biryani.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 10823 mg | 471% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 57.4 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1297 mg | 100% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5434 mg | 116% | |
*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.
