Low Carb Mutton Biriyani

Experience the rich, aromatic flavors of biriyani without the carbs with this Low Carb Mutton Biriyani recipe! Tender, marinated mutton is simmered to perfection in a medley of fragrant spices, golden onions, and fresh herbs, then combined with cauliflower rice to create a lighter, guilt-free alternative to the classic dish. The use of ghee enhances the richness, while ingredients like mint, coriander, and a blend of whole spices bring authentic, bold flavors to every bite. Perfect for keto and low-carb diets, this flavorful one-pot dish is ready to impress in just under 90 minutes. Serve it hot with a refreshing raita or crisp salad for a wholesome, indulgent meal that you'll savor without compromise.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams Mutton
• 1 large head Cauliflower
• 150 ml Yogurt
• 50 grams Ghee
• 2 medium Onions
• 2 medium Tomatoes
• 2 tablespoons Ginger garlic paste
• 1 tablespoon Biriyani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 15 grams Mint leaves
• 15 grams Coriander leaves
• 1 inch stick Cinnamon
• 3 pieces Cloves
• 3 pods Cardamom
• 1 piece Bay leaf
• 1 tablespoon Lemon juice
• 2 whole Green chilies

Directions

Step 1

Wash the mutton thoroughly and marinate with yogurt, turmeric powder, red chili powder, biriyani masala, lemon juice, and salt. Let it marinate for at least 30 minutes.

Step 2

While the mutton is marinating, prepare the cauliflower rice by chopping the cauliflower into florets and pulsing them in a food processor until the texture resembles rice.

Step 3

Slice the onions thinly and chop the tomatoes into small pieces.

Step 4

Heat the ghee in a deep pan on medium flame. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Fry the spices until they are fragrant.

Step 5

Add the sliced onions to the pan and sauté until they turn golden brown.

Step 6

Add the ginger garlic paste and sauté for another minute until the raw smell disappears.

Step 7

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 8

Add the marinated mutton to the pan and cook on medium heat until the mutton is browned and cooked through, about 20-25 minutes. Stir occasionally.

Step 9

Once the mutton is cooked, add the mint leaves, coriander leaves, and green chilies. Mix well.

Step 10

Add the pulsed cauliflower rice to the mutton mixture. Mix everything well and cover the pan. Cook on low heat for 10-15 minutes, allowing the flavours to meld.

Step 11

Adjust the salt to taste and give a final stir before serving.

Step 12

Serve hot garnished with fresh coriander and mint leaves alongside raita or a simple salad.

Nutrition Facts

Serving size	(2102.3g)

Amount per serving	% Daily Value*
Calories	2576.8

Total Fat 163.1g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 637.2mg	0%
Sodium 4120.8mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 34.6g	0%
Total Sugars 49.4g
Protein 159.4g	0%

Vitamin D 75.1IU	0%
Calcium 863.4mg	0%
Iron 20.3mg	0%
Potassium 6339.0mg	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: 56.2%

Protein: 24.4%

Carbs: 19.3%