Keto Lamb Biryani

Savor the bold, aromatic flavors of Keto Lamb Biryani—a low-carb twist on the classic Indian dish. This recipe swaps traditional rice for tender, fluffy cauliflower rice, creating a perfect base for the succulent pieces of marinated lamb shoulder infused with a fragrant blend of spices like garam masala, turmeric, and cardamom. Cooked in rich, golden ghee and topped with vibrant cilantro, mint, and a drizzle of saffron-infused water, this dish is both keto-friendly and irresistibly satisfying. Perfect for a cozy family dinner or a flavorful meal prep option, this one-pot wonder brings authentic Indian flavors to your keto lifestyle without compromising on taste or tradition.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder
• 1 large head cauliflower
• 100 grams full-fat plain Greek yogurt
• 3 tablespoons ghee
• 1 large onion
• 1 medium tomato
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 20 grams fresh cilantro
• 20 grams fresh mint leaves
• 2 tablespoons lemon juice
• 0.5 teaspoon saffron threads
• 2 tablespoons warm water

Directions

Step 1

Cut the lamb shoulder into bite-sized pieces, removing any excess fat.

Step 2

In a bowl, marinate the lamb with yogurt, ginger-garlic paste, turmeric, cumin, coriander, red chili powder, garam masala, and salt. Let it sit for at least 30 minutes.

Step 3

While the lamb marinates, cut the cauliflower into florets and process them in a food processor to create a rice-like texture. Set aside.

Step 4

Soak the saffron threads in warm water and set aside.

Step 5

Thinly slice the onion, chop the tomato, and set them aside.

Step 6

Heat the ghee in a large skillet or pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for about 1 minute until aromatic.

Step 7

Add the sliced onion and cook until golden brown. Then, add the chopped tomato and cook until soft.

Step 8

Add the marinated lamb into the pot and cook until the lamb is browned on all sides.

Step 9

Cover the pot and let the lamb cook on low heat for about 30 minutes until tender, stirring occasionally.

Step 10

Once the lamb is cooked, add the cauliflower rice and gently mix until combined.

Step 11

Drizzle the saffron water over the top, sprinkle with freshly chopped cilantro and mint leaves, and drizzle with lemon juice.

Step 12

Cover the pot and cook on low heat for about 10 minutes, allowing the cauliflower to steam and soak up all the flavors.

Step 13

Turn off the heat and let it rest, covered, for another 5 minutes before serving. Serve hot.

Nutrition Facts

Serving size	(1934.6g)

Amount per serving	% Daily Value*
Calories	2257.8

Total Fat 154.6g	0%
Saturated Fat 72.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 515mg	0%
Sodium 5211.0mg	0%
Total Carbohydrate 112.9g	0%
Dietary Fiber 33.5g	0%
Total Sugars 41.4g
Protein 121.8g	0%

Vitamin D 0IU	0%
Calcium 683.5mg	0%
Iron 24.1mg	0%
Potassium 5183.9mg	0%

*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.

Source of Calories

Fat: 59.7%

Protein: 20.9%

Carbs: 19.4%