Whole30 Beef Biryani
Delight in the rich and aromatic flavors of "Whole30 Beef Biryani," a wholesome, grain-free twist on the traditional South Asian classic that is perfect for your Whole30 journey. This recipe swaps traditional rice for perfectly pulsed cauliflower rice, creating a low-carb, nutrient-packed alternative that doesn’t compromise on taste. Tender beef sirloin is simmered in creamy coconut milk and a fragrant blend of Indian spices, including curry powder, turmeric, and cinnamon, for a deeply satisfying and warming meal. Finished with fresh cilantro and a zesty squeeze of lemon, this one-pan dish is not only paleo-friendly but also brimming with vibrant flavors and bold textures. Ready in just an hour, this gluten-free and dairy-free biryani serves as an impressive, hearty main dish for family dinners or meal prep.
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Recipe Information
Ingredients
- 500 grams beef sirloin steak
- 200 ml coconut milk
- 1 piece cauliflower (medium head)
- 2 tablespoons ghee
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 cup fresh cilantro leaves
- 1 piece lemon
- 2 pieces bay leaf
- 1 piece cinnamon stick
- 4 pieces cardamom pods
- 4 pieces cloves
Instructions
Cut the beef into bite-sized cubes and set aside.
In a food processor, pulse the cauliflower florets until they reach a rice-like consistency. Be careful not to over-process. Set aside.
Thinly slice the onion, mince the garlic, and grate the ginger.
In a large skillet, heat 1 tablespoon of ghee over medium-high heat. Sear the beef cubes until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of ghee. Add the onions, stirring until they become soft and golden, about 5 minutes.
Lower the heat to medium. Add the garlic and ginger to the onion and sauté for 1 minute.
Stir in the tomato paste, curry powder, cumin, coriander, turmeric, black pepper, and salt. Cook for 2 minutes until the spices release their aromas.
Add the beef back to the skillet along with the bay leaf, cinnamon stick, cardamom pods, and cloves. Stir to coat the beef with the spice mixture.
Pour in the coconut milk and stir well. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes, partially covered, stirring occasionally.
In another large pan, add the cauliflower rice and cook over medium heat for 5-7 minutes until it is tender but not mushy.
Once the beef is tender and the flavors have melded together, remove the whole spices (bay leaf, cinnamon stick, cardamom pods, and cloves).
Add the cooked cauliflower rice to the beef and gently mix until fully combined.
Serve the biryani garnished with fresh cilantro leaves and a squeeze of lemon juice.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 985 mg | 21% | |
*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.
