Paleo Kichro
Paleo Kichro is a wholesome and flavorful take on the traditional South Asian comfort dish, reimagined to suit paleo diets without compromising on taste. Made with nutrient-packed cauliflower rice instead of grains, this hearty, one-pot recipe pairs ground beef with aromatic spices like cumin, coriander, and turmeric to create a deeply satisfying and healthy dish. Enhanced with the richness of ghee and the warmth of cinnamon and bay leaf, each bite is layered with comforting, earthy flavors. Simmered to perfection, this low-carb version of Kichro is perfect for cozy dinners or meal prep, and it’s garnished with fresh cilantro and served with a splash of lemon for a bright, zesty finish. Ready in just over an hour and gluten-free, this Paleo Kichro is a nutritious, crowd-pleasing option for anyone craving a classic comfort dish with a modern twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 400 grams Cauliflower rice
- 2 tablespoons Ghee
- 1 medium Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 inch piece Ginger, grated
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 unit Cinnamon stick
- 1 unit Bay leaf
- 2 cups Water
- 2 tablespoons Fresh cilantro, chopped
- 1 unit Lemon, wedges for serving
Instructions
In a large heavy-bottomed pot, heat ghee over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground beef, breaking it apart with a spoon, and cook until it is browned and cooked through, about 8-10 minutes.
Stir in the spices: cumin, coriander, turmeric, paprika, salt, and black pepper. Add the cinnamon stick and bay leaf.
Mix well to coat the beef with spices, then add the cauliflower rice and stir to combine.
Pour in the water and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Allow the Kichro to simmer gently for 25-30 minutes, stirring occasionally, until the flavors meld and the mixture thickens.
Adjust the seasoning with more salt or pepper if necessary.
Remove the cinnamon stick and bay leaf before serving.
Garnish with freshly chopped cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 17.2 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2522 mg | 54% | |
*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.
