Paleo Traditional Mutton Biryani
Indulge in the rich, aromatic flavors of Paleo Traditional Mutton Biryani, a wholesome twist on the classic Indian delicacy! This grain-free biryani swaps traditional rice for low-carb, nutrient-packed cauliflower rice, making it a perfect choice for paleo and gluten-free diets. Tender, spiced mutton is slow-cooked in a fragrant blend of coconut milk, caramelized onions, and warming whole spices like cinnamon, cardamom, and cloves to create a deeply flavorful base. Topped with fresh cilantro, mint, and a hint of lemon, this biryani is as vibrant as it is comforting. Finish it with crispy fried onions and optional almond flour for a delightful crunch. Perfectly satisfying on its own or paired with a refreshing cucumber salad or paleo-friendly raita, this dish transforms a beloved classic into a healthy, guilt-free indulgence!
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Ingredients
- 500 grams Mutton (bone-in, curry cut)
- 1 medium head Cauliflower (to make cauliflower rice)
- 3 tablespoons Coconut oil
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Ginger-garlic paste
- 1 cup Full-fat coconut milk
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint leaves (chopped)
- 2 Green chilies (slit lengthwise)
- 1 2-inch piece Cinnamon stick
- 4 Green cardamom pods
- 4 Cloves
- 1 Bay leaf
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- to taste Salt
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons Almond flour (optional, for garnishing)
Directions
Step 1
Begin by preparing the cauliflower rice. Chop the cauliflower into florets and pulse it in a food processor until it resembles rice grains. Set aside.
Step 2
Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until aromatic.
Step 3
Add the sliced onions and cook until golden brown, stirring frequently, about 8-10 minutes. Remove half the onions and reserve for garnishing.
Step 4
Add the ginger-garlic paste and green chilies to the pot, stirring for 1-2 minutes until fragrant.
Step 5
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture forms a thick masala base, about 5-7 minutes.
Step 6
Add the mutton to the pot and cook, stirring occasionally, until the meat is browned on all sides, about 8-10 minutes.
Step 7
Pour in the coconut milk and water, and sprinkle in the garam masala. Stir to combine, cover the pot, and let the mutton cook on low heat until tender. This should take about 30-40 minutes depending on the cut and size of the mutton pieces. Stir occasionally to prevent sticking.
Step 8
Once the mutton is tender, layer the cauliflower rice evenly on top of the mutton curry without mixing.
Step 9
Drizzle the remaining tablespoon of coconut oil over the cauliflower rice, then sprinkle the chopped cilantro and mint leaves on top. Cover tightly with the lid and cook on low heat for 5-7 minutes until the cauliflower rice is steamed.
Step 10
Remove from heat and let the biryani rest, covered, for another 5 minutes. Fluff the biryani gently with a fork to mix the layers slightly.
Step 11
Garnish with the reserved fried onions, a splash of lemon juice, and almond flour (if using). Serve hot with a side of cucumber salad or Paleo-friendly raita.
Nutrition Facts
| Serving size | (2328.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2972.8 |
| Total Fat 227.5g | 0% |
| Saturated Fat 137.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 485mg | 0% |
| Sodium 673.9mg | 0% |
| Total Carbohydrate 124.4g | 0% |
| Dietary Fiber 44.6g | 0% |
| Total Sugars 48.5g | |
| Protein 134.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 730.1mg | 0% |
| Iron 37.7mg | 0% |
| Potassium 6079.7mg | 0% |
Source of Calories