Low Carb Vegetable Biryani
Savor the aromatic flavors of this Low Carb Vegetable Biryani, a light and wholesome twist on the traditional Indian dish! This recipe swaps out the rice for nutrient-packed cauliflower rice, making it a perfect option for those following low-carb or keto diets. Bursting with vibrant vegetables like carrots, green beans, zucchini, and peas, this biryani is richly seasoned with authentic spices such as biryani masala, turmeric, and a hint of red chili for a gentle kick. Sautéed with fragrant cumin, cinnamon, and bay leaf, each spoonful is a delightful fusion of taste and texture. The dish is finished with fresh cilantro, mint, and a squeeze of lemon juice for a refreshing touch. Optional toasted cashews add a satisfying crunch, while pairing it with vegan yogurt or traditional raita elevates this dish to a satisfying and versatile meal. Perfect as a weeknight dinner or a flavorful addition to your healthy eating plans, this recipe is both delicious and guilt-free!
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Recipe Information
Ingredients
- 1 medium head Cauliflower (for ricing)
- 2 tablespoons Coconut oil (or ghee for non-vegan option)
- 1 medium Onion, sliced thinly
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Tomato, finely chopped
- 1 medium Carrot, diced small
- 100 grams Green beans, chopped
- 1 small Zucchini, diced
- 0.5 cup Frozen peas
- 1 tablespoon Biryani masala (store-bought or homemade)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 piece Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Cashews (optional, for garnish)
Instructions
1. Prepare the cauliflower rice by cutting the cauliflower into florets and pulsing them in a food processor until it resembles rice grains. Set aside.
2. Heat the coconut oil or ghee in a large skillet or pan over medium heat.
3. Add the cumin seeds, cinnamon stick, and bay leaf to the oil. Sauté for about 30 seconds until aromatic.
4. Stir in the sliced onion and sauté until golden brown, about 5-7 minutes.
5. Add the minced garlic and ginger, cooking for 1 minute until fragrant.
6. Toss in the chopped tomatoes and cook until softened, about 3 minutes.
7. Add the diced carrot, green beans, zucchini, and frozen peas. Cook for 5 minutes until the vegetables are slightly tender.
8. Stir in the biryani masala, turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.
9. Add the cauliflower rice to the pan and mix thoroughly with the vegetables and spices.
10. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
11. Turn off the heat and fold in the chopped cilantro, mint, and lemon juice.
12. If desired, garnish with cashews for added texture and flavor.
13. Serve hot with a side of yogurt or raita (for non-vegan option) or a vegan yogurt alternative.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 37.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3726 mg | 79% | |
*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.
