Low Carb Vegetable Biryani

Transform your weeknight meals with this vibrant and satisfying Low Carb Vegetable Biryani, a healthier twist on the classic Indian dish. Made with cauliflower rice instead of traditional basmati, this keto-friendly recipe is packed with colorful veggies like carrots, green beans, zucchini, and peas, all simmered in a fragrant blend of biryani masala, turmeric, and warming spices. The use of coconut oil or ghee adds a rich flavor, while fresh cilantro, mint, and a squeeze of lemon juice provide the perfect zesty finish. Ready in just 50 minutes, this one-pan dish is not only low-carb but also vegan-optional, making it ideal for a variety of dietary preferences. Serve it with creamy raita or your favorite plant-based yogurt for an irresistible meal that’s both wholesome and indulgent!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower (for ricing)
• 2 tablespoons Coconut oil (or ghee for non-vegan option)
• 1 medium Onion, sliced thinly
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 medium Tomato, finely chopped
• 1 medium Carrot, diced small
• 100 grams Green beans, chopped
• 1 small Zucchini, diced
• 0.5 cup Frozen peas
• 1 tablespoon Biryani masala (store-bought or homemade)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 piece Cinnamon stick
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Fresh mint, chopped
• 1 tablespoon Lemon juice
• 2 tablespoons Cashews (optional, for garnish)

Directions

Step 1

1. Prepare the cauliflower rice by cutting the cauliflower into florets and pulsing them in a food processor until it resembles rice grains. Set aside.

Step 2

2. Heat the coconut oil or ghee in a large skillet or pan over medium heat.

Step 3

3. Add the cumin seeds, cinnamon stick, and bay leaf to the oil. Sauté for about 30 seconds until aromatic.

Step 4

4. Stir in the sliced onion and sauté until golden brown, about 5-7 minutes.

Step 5

5. Add the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 6

6. Toss in the chopped tomatoes and cook until softened, about 3 minutes.

Step 7

7. Add the diced carrot, green beans, zucchini, and frozen peas. Cook for 5 minutes until the vegetables are slightly tender.

Step 8

8. Stir in the biryani masala, turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.

Step 9

9. Add the cauliflower rice to the pan and mix thoroughly with the vegetables and spices.

Step 10

10. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.

Step 11

11. Turn off the heat and fold in the chopped cilantro, mint, and lemon juice.

Step 12

12. If desired, garnish with cashews for added texture and flavor.

Step 13

13. Serve hot with a side of yogurt or raita (for non-vegan option) or a vegan yogurt alternative.

Nutrition Facts

Serving size	(1366.6g)

Amount per serving	% Daily Value*
Calories	787.9

Total Fat 40.5g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2682.5mg	0%
Total Carbohydrate 98.1g	0%
Dietary Fiber 32.4g	0%
Total Sugars 37.2g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 399.4mg	0%
Iron 11.6mg	0%
Potassium 3725.9mg	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: 41.8%

Protein: 13.2%

Carbs: 45.0%