Paleo Beef Biryani
Indulge in the warm, comforting flavors of this Paleo Beef Biryani, a wholesome twist on the classic Indian dish. Made with tender, seared beef cubes simmered in a fragrant, spiced coconut milk sauce, this recipe replaces traditional rice with grain-free cauliflower rice—perfect for paleo and low-carb diets. A blend of warming spices like cinnamon, cardamom, and turmeric infuses every bite, while fresh cilantro and mint add a vibrant, aromatic finish. Ready in just over an hour, this one-pot meal is as nourishing as it is flavorful, making it an ideal choice for a healthy weeknight dinner or special occasion.
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Recipe Information
Ingredients
- 500 grams Beef chuck, cubed
- 1 head Cauliflower, medium-sized
- 2 tablespoons Coconut oil
- 1 large Onion, thinly sliced
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, chopped
- 200 milliliters Coconut milk
- 1 unit Cinnamon stick
- 4 units Cardamom pods
- 3 units Cloves
- 2 units Bay leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Mint leaves, chopped
Instructions
Begin by preparing the cauliflower. Remove the leaves and stem, and roughly chop the cauliflower. Place the florets in a food processor and pulse until it reaches a rice-like consistency. Set aside.
Heat 1 tablespoon of coconut oil in a large heavy skillet over medium-high heat. Add the beef cubes and sear them until browned on all sides, about 6-8 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil and lower the heat to medium. Add the sliced onion and sauté until softened and golden, around 5 minutes.
Add the minced garlic and grated ginger to the onions, sautéing for an additional 1 minute until fragrant.
Stir in the cinnamon stick, cardamom pods, cloves, and bay leaves, cooking for another minute to release their aromas.
Add the chopped tomatoes to the pan, stirring to combine. Cook until the tomatoes break down and form a sauce, about 5 minutes.
Add the turmeric powder, cumin powder, coriander powder, red chili powder, salt, and black pepper to the tomato mixture, stirring well to incorporate the spices.
Return the browned beef to the skillet and pour in the coconut milk. Stir well to coat the meat in the spiced sauce.
Lower the heat to a gentle simmer, cover, and let cook for 30 minutes or until the beef is tender.
Once the beef is tender, add the processed cauliflower rice to the skillet. Stir well to mix everything together, ensuring the cauliflower rice is evenly coated.
Cover the skillet again and cook for an additional 10 minutes, allowing the cauliflower to soften and absorb the flavors.
Remove the skillet from the heat, and sprinkle the chopped cilantro and mint leaves over the finished biryani before serving.
Serve your Paleo Beef Biryani warm, garnished with additional mint and cilantro if desired.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 39.3 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3876 mg | 82% | |
*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.
