Paleo Prawn Biryani
Indulge in the vibrant flavors of Paleo Prawn Biryani, a delicious twist on the classic Indian favorite that’s completely grain-free and perfect for gluten-free and paleo lifestyles. This recipe swaps traditional rice for tender, low-carb cauliflower rice, creating a dish that’s both hearty and healthy. Succulent prawns are simmered in a rich, aromatic coconut milk sauce infused with garlic, ginger, curry leaves, and warm spices like turmeric and garam masala. With its bold flavors, easy preparation, and wholesome ingredients, this paleo-friendly biryani is ready in under an hour and makes a stunning centerpiece for lunch or dinner. Garnished with fresh coriander and a squeeze of lemon juice, it’s a delightful way to enjoy the comforting essence of biryani without compromising on dietary goals. Perfect for seafood lovers and health-conscious foodies alike!
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Recipe Information
Ingredients
- 500 grams prawns
- 1 large head cauliflower
- 2 tablespoons coconut oil
- 1 large onion
- 3 cloves garlic
- 1 inch piece ginger
- 2 green chili
- 1 large tomato
- 1 cup coconut milk
- 10 curry leaves
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh coriander
- 1 tablespoon lemon juice
Instructions
Clean and devein the prawns, then rinse under cold water and pat dry with paper towels. Set aside.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice granules. Be careful not to over-process.
In a large pan, heat the coconut oil over medium heat. Add sliced onion and sauté until golden brown.
Add grated garlic, ginger, and finely chopped green chilies to the pan. Sauté for an additional 2 minutes until fragrant.
Stir in chopped tomatoes and cook until they soften and break down completely.
Add curry leaves, coriander powder, cumin powder, turmeric powder, garam masala, sea salt, and black pepper. Cook the spices for another 2 minutes.
Pour in the coconut milk and bring the mixture to a simmer.
Add the prawns to the pan and cook until they turn pink and are fully cooked, about 5-7 minutes.
Once the prawns are cooked, add the cauliflower rice, stirring well to combine with the prawn mixture. Cook for an additional 5 minutes until the cauliflower is tender.
Remove the pan from heat, garnish with fresh chopped coriander, and drizzle lemon juice over the biryani.
Serve hot and enjoy your Paleo Prawn Biryani.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1325 mg | 28% | |
*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.
