Keto Traditional Mutton Biryani
Indulge in the rich, aromatic flavors of Keto Traditional Mutton Biryani, a low-carb twist on the classic Indian favorite. Tender, marinated mutton is slow-cooked with a medley of fragrant spices, including cinnamon, cardamom, and cloves, and layered with perfectly steamed cauliflower rice to replace the traditional basmati. This keto-friendly biryani is enhanced by the creaminess of full-fat Greek yogurt, golden caramelized onions, and a vibrant garnish of fresh coriander and mint leaves. Each hearty, flavorful bite is packed with authentic biryani spices while keeping your carb count in check. Ready in just over an hour, this one-pot masterpiece is perfect for keto dieters who crave a guilt-free taste of tradition. Serve it with cooling cucumber raita or a crisp green salad for a satisfying and wholesome meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Mutton (bone-in or boneless)
- 400 grams Cauliflower rice
- 100 grams Full-fat Greek yogurt (unsweetened)
- 3 tablespoons Ghee (clarified butter)
- 2 medium (thinly sliced) Onion
- 2 medium (chopped) Tomatoes
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 3 small (sliced) Green chilies
- 1 piece (2 inches) Cinnamon stick
- 2 leaves Bay leaves
- 3 pods Cardamom pods
- 4 pieces Cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons (chopped) Fresh coriander leaves
- 1 tablespoon (chopped) Fresh mint leaves
- 1 tablespoon Lemon juice
- 1 teaspoon (adjust to taste) Salt
Directions
Step 1
Clean and wash the mutton thoroughly. Pat dry and set aside.
Step 2
In a large mixing bowl, marinate the mutton with Greek yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, salt, and 1 tablespoon of lemon juice. Let it rest for 30 minutes.
Step 3
While the mutton marinates, prepare the cauliflower rice by grating a fresh head of cauliflower or using store-bought cauliflower rice. Microwave or lightly steam the cauliflower rice for 3-4 minutes until tender but not mushy. Set aside.
Step 4
Heat ghee in a deep, heavy-bottomed pan or Dutch oven over medium heat. Add the cinnamon stick, bay leaves, cardamom pods, cloves, and cumin seeds. Sauté for 1 minute until fragrant.
Step 5
Add the thinly sliced onions and cook until golden brown. Stir occasionally to prevent burning.
Step 6
Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and form a thick gravy, about 5-7 minutes.
Step 7
Add the marinated mutton to the pan, stir well, and cook on medium heat for 10 minutes to allow the spices to infuse into the meat.
Step 8
Reduce the heat to low, cover the pan, and let the mutton cook for 30-40 minutes or until tender. Stir occasionally and add a splash of water if needed to prevent sticking.
Step 9
Once the mutton is fully cooked and the gravy is thick, layer the steamed cauliflower rice on top of the mutton mixture. Sprinkle garam masala, chopped coriander leaves, and mint leaves on top.
Step 10
Cover the pan with a tight-fitting lid and cook on low heat for 10 minutes to allow the flavors to meld and the cauliflower rice to absorb the spices.
Step 11
Turn off the heat and let the biryani rest for 5 minutes before mixing gently.
Step 12
Serve hot with a side of fresh cucumber raita or a simple green salad. Enjoy your keto-friendly traditional mutton biryani!
Nutrition Facts
| Serving size | (1697.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2405.9 |
| Total Fat 158.3g | 0% |
| Saturated Fat 76.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 607.4mg | 0% |
| Sodium 3872.2mg | 0% |
| Total Carbohydrate 103.6g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 35.2g | |
| Protein 155.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 537.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 4339.9mg | 0% |
Source of Calories