Low Carb Traditional Mutton Biryani

Savor the rich, aromatic flavors of Low Carb Traditional Mutton Biryani, a guilt-free twist on the classic Indian delicacy. This recipe swaps carb-heavy rice for light, nutritious cauliflower rice while preserving the fragrant spices and juicy, tender bone-in mutton that make biryani unforgettable. Marinated in Greek yogurt and a medley of bold seasonings like biryani masala, turmeric, and red chili powder, the mutton is slow-cooked to perfection, allowing the spices to deeply infuse every bite. Layered with sautéed onions, cilantro, and mint, then finished with a drizzle of ghee and a splash of fresh lemon juice, this one-pot masterpiece is perfect for keto and low-carb diets. Serve it hot with raita or a crisp salad for a truly satisfying and health-conscious meal that doesn’t compromise on authentic taste.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 g Mutton (bone-in, cut into medium-sized pieces)
• 400 g Cauliflower (riced)
• 100 g Plain Greek yogurt
• 3 tbsp Ghee
• 2 medium Onion (sliced thinly)
• 2 medium Tomatoes (chopped)
• 2 tsp Ginger-garlic paste
• 3 pcs Green chilies (slit)
• 2 tbsp Cilantro (chopped)
• 2 tbsp Mint leaves (chopped)
• 1 tbsp Lemon juice
• 2 tsp Biryani masala
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Cumin seeds
• 3 pcs Cardamom pods
• 4 pcs Cloves
• 1 inch Cinnamon stick
• 2 pcs Bay leaf
• 1 tsp Salt
• 500 ml Water

Directions

Step 1

Thoroughly wash the mutton pieces and set them aside to drain.

Step 2

In a large mixing bowl, combine the yogurt, turmeric powder, red chili powder, 1 teaspoon biryani masala, ginger-garlic paste, and salt. Coat the mutton pieces in this mixture and marinate for at least 30 minutes or ideally overnight in the refrigerator.

Step 3

Using a food processor, pulse cauliflower florets until they resemble rice grains. Set aside.

Step 4

Heat 2 tablespoons of ghee in a large pot over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for about 1 minute until aromatic.

Step 5

Add the sliced onions and cook until they turn golden brown, stirring occasionally.

Step 6

Stir in the chopped tomatoes and cook until they soften. Add the remaining biryani masala and green chilies. Mix well and cook for another 2–3 minutes.

Step 7

Add the marinated mutton to the pot, stirring to coat it with the spice mixture. Cook for 6–8 minutes on medium heat, allowing the spices to infuse into the meat.

Step 8

Pour in 500 ml water, cover the pot, and let the mutton simmer on low heat for about 30 minutes, or until it becomes tender. Stir occasionally and add more water if needed.

Step 9

Once the mutton is tender and the gravy has thickened slightly, layer the riced cauliflower over the meat evenly. Do not mix.

Step 10

Drizzle the remaining ghee, sprinkle chopped cilantro and mint leaves, and cover the pot with a tight-fitting lid.

Step 11

Cook on low heat for 10–12 minutes to steam the cauliflower rice and allow the flavors to meld.

Step 12

Turn off the heat and allow the biryani to rest for 5 minutes before gently fluffing the cauliflower rice.

Step 13

Drizzle lemon juice over the biryani and serve hot with a side of low-carb raita or salad.

Nutrition Facts

Serving size	(2100.8g)

Amount per serving	% Daily Value*
Calories	2267.5

Total Fat 164.0g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 615mg	0%
Sodium 3103.5mg	0%
Total Carbohydrate 74.7g	0%
Dietary Fiber 23.3g	0%
Total Sugars 32.6g
Protein 126.1g	0%

Vitamin D 0IU	0%
Calcium 532.5mg	0%
Iron 19.3mg	0%
Potassium 4279.6mg	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: 64.8%

Protein: 22.1%

Carbs: 13.1%