Low Carb Traditional Mutton Biryani
Experience the rich aroma and authentic flavors of 'Low Carb Traditional Mutton Biryani,' a delightful twist on the classic Indian dish that’s perfect for those who prioritize health without compromising on taste. This recipe swaps traditional rice with riced cauliflower, making it a low-carb alternative while retaining the bold spices and tender, marinated mutton that define biryani. Fragrant whole spices like cardamom, cinnamon, and bay leaves combine with creamy yogurt-marinated mutton to create a slow-cooked masterpiece layered with cauliflower rice, fresh mint, and cilantro. Finished with a drizzle of ghee and a tangy splash of lemon juice, this one-pot marvel is perfect for a wholesome, keto-friendly dinner that will impress anyone at your table. Adjust serving suggestions with a refreshing side of raita or a crisp salad for the ultimate low-carb indulgence!
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Recipe Information
Ingredients
- 500 g Mutton (bone-in, cut into medium-sized pieces)
- 400 g Cauliflower (riced)
- 100 g Plain Greek yogurt
- 3 tbsp Ghee
- 2 medium Onion (sliced thinly)
- 2 medium Tomatoes (chopped)
- 2 tsp Ginger-garlic paste
- 3 pcs Green chilies (slit)
- 2 tbsp Cilantro (chopped)
- 2 tbsp Mint leaves (chopped)
- 1 tbsp Lemon juice
- 2 tsp Biryani masala
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Cumin seeds
- 3 pcs Cardamom pods
- 4 pcs Cloves
- 1 inch Cinnamon stick
- 2 pcs Bay leaf
- 1 tsp Salt
- 500 ml Water
Instructions
Thoroughly wash the mutton pieces and set them aside to drain.
In a large mixing bowl, combine the yogurt, turmeric powder, red chili powder, 1 teaspoon biryani masala, ginger-garlic paste, and salt. Coat the mutton pieces in this mixture and marinate for at least 30 minutes or ideally overnight in the refrigerator.
Using a food processor, pulse cauliflower florets until they resemble rice grains. Set aside.
Heat 2 tablespoons of ghee in a large pot over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for about 1 minute until aromatic.
Add the sliced onions and cook until they turn golden brown, stirring occasionally.
Stir in the chopped tomatoes and cook until they soften. Add the remaining biryani masala and green chilies. Mix well and cook for another 2–3 minutes.
Add the marinated mutton to the pot, stirring to coat it with the spice mixture. Cook for 6–8 minutes on medium heat, allowing the spices to infuse into the meat.
Pour in 500 ml water, cover the pot, and let the mutton simmer on low heat for about 30 minutes, or until it becomes tender. Stir occasionally and add more water if needed.
Once the mutton is tender and the gravy has thickened slightly, layer the riced cauliflower over the meat evenly. Do not mix.
Drizzle the remaining ghee, sprinkle chopped cilantro and mint leaves, and cover the pot with a tight-fitting lid.
Cook on low heat for 10–12 minutes to steam the cauliflower rice and allow the flavors to meld.
Turn off the heat and allow the biryani to rest for 5 minutes before gently fluffing the cauliflower rice.
Drizzle lemon juice over the biryani and serve hot with a side of low-carb raita or salad.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.6 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4280 mg | 91% | |
*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.
