Keto Prawn Biryani

Savor the exquisite flavors of Keto Prawn Biryani, a low-carb twist on the classic Indian favorite that's perfect for keto enthusiasts and seafood lovers alike. This recipe swaps traditional rice for cauliflower rice, creating a light yet satisfying dish loaded with bold spices like garam masala, turmeric, and cumin. Juicy prawns are marinated in a medley of aromatic ingredients, including garlic, ginger, and creamy yogurt, then layered over tender cauliflower rice cooked to perfection. Topped with toasted cashews, fresh cilantro, and mint, this one-pot wonder bursts with authentic flavors while keeping it healthy and keto-friendly. Ready in just over an hour, it's an easy, aromatic meal that feels indulgent yet guilt-free. Perfect for weeknight dinners or impressing guests, this Keto Prawn Biryani lets you enjoy the essence of Indian cuisine without compromising your dietary goals!

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Large prawns
• 1 large head Cauliflower
• 3 tablespoons Ghee or coconut oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 2 Green chilies
• 1 medium Tomato
• 50 grams Cilantro
• 20 grams Mint leaves
• 100 grams Yogurt
• 1 tablespoon Lemon juice
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 50 grams Cashew nuts
• 2 Bay leaves
• 1 inch Cinnamon stick
• 4 Cloves
• 3 Cardamom pods

Directions

Step 1

Start by cleaning the prawns, removing shells and deveining them. Rinse thoroughly and set aside.

Step 2

Cut the cauliflower into florets and process in a food processor until it resembles rice grains. Set aside.

Step 3

Finely chop the onion, garlic, ginger, green chilies, tomato, cilantro, and mint leaves separately.

Step 4

In a large pan, heat 2 tablespoons of ghee or coconut oil over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.

Step 5

Add chopped onions and sauté until golden brown. Stir in garlic and ginger, cooking for another minute.

Step 6

Add the prawns to the pan, sautéing until they start to turn pink. Stir in turmeric, red chili powder, cumin powder, coriander powder, half of the garam masala, and salt. Cook for 2-3 minutes.

Step 7

Stir in the chopped tomato and cook until soft. Add yogurt and lemon juice, mixing well. Allow the prawns to cook through, becoming tender and well coated in the spice mixture.

Step 8

Remove the prawn mixture from the pan and set aside. In the same pan, add remaining ghee or coconut oil. Toast cashew nuts until golden brown and remove.

Step 9

In the same oil, add the processed cauliflower rice, stirring well. Cover and cook for 5-7 minutes until slightly tender. Uncover and increase the heat to remove excess moisture.

Step 10

Once the cauliflower rice is cooked, reduce the heat and layer the prawn mixture over it evenly. Sprinkle half of the chopped cilantro and mint leaves over the top.

Step 11

Cover the pan and let the biryani cook on low heat for another 5 minutes, allowing the flavors to meld together.

Step 12

Turn off the heat and let the biryani sit for an additional 5-10 minutes before serving.

Step 13

Garnish with toasted cashew nuts, the remaining cilantro and mint leaves, and the rest of the garam masala before serving.

Nutrition Facts

Serving size	(2046.2g)

Amount per serving	% Daily Value*
Calories	1740.5

Total Fat 75.5g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1077mg	0%
Sodium 5777.9mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 37.5g	0%
Total Sugars 51.5g
Protein 160.3g	0%

Vitamin D 48IU	0%
Calcium 1144.1mg	0%
Iron 19.6mg	0%
Potassium 6069.3mg	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: 36.6%

Protein: 34.6%

Carbs: 28.8%