Paleo Prawn Biryani

Indulge in the vibrant flavors of Paleo Prawn Biryani, a wholesome and low-carb twist on the classic Indian favorite. This grain-free recipe swaps traditional rice with finely pulsed cauliflower, creating a light yet satisfying base infused with aromatic spices like turmeric, garam masala, and cumin. Tender, juicy prawns are simmered in a creamy coconut milk sauce, while fresh curry leaves and a hint of chili provide layers of irresistible flavor. With just 20 minutes of prep and 30 minutes of cooking, this gluten-free and dairy-free dish is perfect for both quick weeknight dinners and special occasions. Garnished with fresh coriander and a zesty drizzle of lemon juice, this Paleo Prawn Biryani promises a delicious and healthy meal that’s sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams prawns
• 1 large head cauliflower
• 2 tablespoons coconut oil
• 1 large onion
• 3 cloves garlic
• 1 inch piece ginger
• 2 green chili
• 1 large tomato
• 1 cup coconut milk
• 10 curry leaves
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh coriander
• 1 tablespoon lemon juice

Directions

Step 1

Clean and devein the prawns, then rinse under cold water and pat dry with paper towels. Set aside.

Step 2

Cut the cauliflower into florets and pulse in a food processor until it resembles rice granules. Be careful not to over-process.

Step 3

In a large pan, heat the coconut oil over medium heat. Add sliced onion and sauté until golden brown.

Step 4

Add grated garlic, ginger, and finely chopped green chilies to the pan. Sauté for an additional 2 minutes until fragrant.

Step 5

Stir in chopped tomatoes and cook until they soften and break down completely.

Step 6

Add curry leaves, coriander powder, cumin powder, turmeric powder, garam masala, sea salt, and black pepper. Cook the spices for another 2 minutes.

Step 7

Pour in the coconut milk and bring the mixture to a simmer.

Step 8

Add the prawns to the pan and cook until they turn pink and are fully cooked, about 5-7 minutes.

Step 9

Once the prawns are cooked, add the cauliflower rice, stirring well to combine with the prawn mixture. Cook for an additional 5 minutes until the cauliflower is tender.

Step 10

Remove the pan from heat, garnish with fresh chopped coriander, and drizzle lemon juice over the biryani.

Step 11

Serve hot and enjoy your Paleo Prawn Biryani.

Nutrition Facts

Serving size	(2133.3g)

Amount per serving	% Daily Value*
Calories	1474.0

Total Fat 42.9g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1055mg	0%
Sodium 10077.6mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 35.5g	0%
Total Sugars 59.4g
Protein 142.3g	0%

Vitamin D 0.5IU	0%
Calcium 1204.7mg	0%
Iron 16.1mg	0%
Potassium 5608.3mg	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: 25.3%

Protein: 37.4%

Carbs: 37.3%