Low Carb Lamb Biryani

Elevate your dinner table with this flavorful Low Carb Lamb Biryani—a healthy twist on a classic Indian delicacy. This keto-friendly recipe swaps traditional rice for perfectly sautéed cauliflower rice, offering the same hearty satisfaction without the carbs. Tender, marinated lamb shoulder is simmered in a fragrant medley of warm spices like cumin, garam masala, and turmeric, along with bold aromatics like garlic, ginger, and whole cardamom pods for layers of authentic flavor. Topped with crispy fried onions, fresh herbs, and a bright splash of lemon juice, this one-pot masterpiece is as nourishing as it is indulgent. Perfect for low-carb meal prep or a cozy dinner, this aromatic dish pairs beautifully with cucumber raita or a crisp green salad for a complete, guilt-free feast.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams Lamb shoulder, boneless and diced
• 400 grams Cauliflower rice
• 150 grams Greek yogurt
• 3 tablespoons Ghee
• 1 large Onion, finely sliced
• 2 tablespoons Ginger-garlic paste
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 2 whole Bay leaves
• 1 stick Cinnamon stick
• 4 whole Cloves
• 4 pods Cardamom pods
• 2 tablespoons Fresh coriander leaves, chopped
• 2 tablespoons Fresh mint leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

In a large mixing bowl, marinate the diced lamb with Greek yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix thoroughly and let it sit in the refrigerator for at least 30 minutes, or overnight for best results.

Step 2

Heat 2 tablespoons of ghee in a large pot over medium heat. Fry the finely sliced onions until they are golden brown and crispy. Remove half of the onions and set aside for garnishing.

Step 3

In the same pot, add bay leaves, cinnamon stick, cloves, and cardamom pods to the remaining onions. Stir until fragrant, about 1-2 minutes.

Step 4

Add the marinated lamb to the pot. Cook on medium heat until the lamb is browned and starts releasing its juices, about 10-15 minutes.

Step 5

Cover the pot with a lid and let the lamb cook on low heat for another 20-25 minutes, stirring occasionally. Add a splash of water if necessary to prevent sticking.

Step 6

In a separate pan, heat the remaining tablespoon of ghee and sauté the cauliflower rice for about 5 minutes until it is light and fluffy. Season with the remaining teaspoon of salt.

Step 7

Once the lamb is tender, layer the cooked cauliflower rice on top. Do not mix. Cover the pot and let it simmer on low heat for another 10 minutes to let the flavors meld.

Step 8

Before serving, add fresh coriander leaves, mint leaves, fried onions, and a drizzle of lemon juice over the top.

Step 9

Serve hot and enjoy your low-carb lamb biryani with a side of cucumber raita or salad.

Nutrition Facts

Serving size	(1337.2g)

Amount per serving	% Daily Value*
Calories	2062.4

Total Fat 147.4g	0%
Saturated Fat 68.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 500mg	0%
Sodium 5323.0mg	0%
Total Carbohydrate 73.5g	0%
Dietary Fiber 22.5g	0%
Total Sugars 21.7g
Protein 115.5g	0%

Vitamin D 0IU	0%
Calcium 507.0mg	0%
Iron 19.7mg	0%
Potassium 3034.2mg	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: 63.7%

Protein: 22.2%

Carbs: 14.1%