Paleo Vegetable Biryani
Experience a vibrant twist on a classic Indian dish with this Paleo Vegetable Biryani, crafted to satisfy your cravings without compromising your lifestyle. This wholesome recipe replaces traditional rice with fluffy cauliflower rice, making it grain-free and perfect for paleo diets. Packed with colorful vegetables like carrots, green beans, bell peppers, and zucchini, and infused with aromatic spices such as curry, turmeric, cumin seeds, and cinnamon, it delivers bold flavors and rich textures with every bite. Coconut milk adds a touch of creamy indulgence, while fresh lemon juice and cilantro provide a zesty, refreshing finish. Ready in just 45 minutes and ideal for meal prep, this healthy vegetable biryani is a nutritious, gluten-free, and dairy-free delight that caters to modern dietary preferences.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 large Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 large Carrot
- 1 cup Green beans
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 medium Tomato
- 1 cup Coconut milk
- 1 tablespoon Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin seeds
- 1 small Cinnamon stick
- 1 Bay leaf
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Remove the leaves and core of the cauliflower, then cut it into florets. Using a food processor, pulse the cauliflower florets into small, rice-sized pieces. Set aside.
Chop the onion, garlic, and ginger finely. Dice the carrot, bell pepper, zucchini, and tomato into small, bite-sized pieces. Trim and halve the green beans.
Heat the coconut oil in a large skillet or pan over medium heat. Add the cumin seeds, cinnamon stick, and bay leaf to the pan, stirring for about 1 minute until fragrant.
Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
Stir in the garlic and ginger. Cook for another minute until aromatic.
Add the carrot, green beans, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the curry powder, turmeric, salt, and black pepper over the vegetables. Mix well to coat them evenly with the spices.
Add the diced tomato and coconut milk to the pan, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes.
Stir in the cauliflower rice, ensuring it is well mixed with the vegetables and spices. Cover the pan and cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
Remove the cinnamon stick and bay leaf from the pan. Taste and adjust seasoning as needed.
Drizzle the lemon juice over the biryani and garnish with fresh cilantro before serving.
Serve warm and enjoy your flavorful Paleo Vegetable Biryani!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8405 mg | 365% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 70.0 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3567 mg | 76% | |
*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.
