Paleo Traditional Mutton Biryani
Indulge in the rich and aromatic flavors of Paleo Traditional Mutton Biryani, a healthy and grain-free twist on the classic Indian favorite. This recipe replaces traditional rice with cauliflower rice, making it keto-friendly while maintaining the authentic blend of spices and tender, juicy mutton. The dish is simmered in creamy coconut milk, infused with warming whole spices like cinnamon, cardamom, and cloves, and layered with fresh herbs including mint and cilantro for a fragrant finish. Perfect for those following a Paleo lifestyle, this biryani is both hearty and wholesome, offering all the comfort of a traditional mutton biryani without compromising on nutrition. Serve it hot with a refreshing cucumber salad or a Paleo-friendly raita for an unforgettable feast.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, curry cut)
- 1 medium head Cauliflower (to make cauliflower rice)
- 3 tablespoons Coconut oil
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Ginger-garlic paste
- 1 cup Full-fat coconut milk
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint leaves (chopped)
- 2 Green chilies (slit lengthwise)
- 1 2-inch piece Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 1 Bay leaf
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- to taste Salt
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons Almond flour (optional, for garnishing)
Instructions
Begin by preparing the cauliflower rice. Chop the cauliflower into florets and pulse it in a food processor until it resembles rice grains. Set aside.
Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook until golden brown, stirring frequently, about 8-10 minutes. Remove half the onions and reserve for garnishing.
Add the ginger-garlic paste and green chilies to the pot, stirring for 1-2 minutes until fragrant.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture forms a thick masala base, about 5-7 minutes.
Add the mutton to the pot and cook, stirring occasionally, until the meat is browned on all sides, about 8-10 minutes.
Pour in the coconut milk and water, and sprinkle in the garam masala. Stir to combine, cover the pot, and let the mutton cook on low heat until tender. This should take about 30-40 minutes depending on the cut and size of the mutton pieces. Stir occasionally to prevent sticking.
Once the mutton is tender, layer the cauliflower rice evenly on top of the mutton curry without mixing.
Drizzle the remaining tablespoon of coconut oil over the cauliflower rice, then sprinkle the chopped cilantro and mint leaves on top. Cover tightly with the lid and cook on low heat for 5-7 minutes until the cauliflower rice is steamed.
Remove from heat and let the biryani rest, covered, for another 5 minutes. Fluff the biryani gently with a fork to mix the layers slightly.
Garnish with the reserved fried onions, a splash of lemon juice, and almond flour (if using). Serve hot with a side of cucumber salad or Paleo-friendly raita.
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 48.5 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 6080 mg | 129% | |
*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.
