Paleo Vegetable Biryani

Experience the vibrant flavors of this Paleo Vegetable Biryani, a healthy twist on the classic Indian dish that swaps traditional rice for nutrient-rich cauliflower rice. Bursting with a medley of fresh vegetables like carrots, bell peppers, and zucchini, this recipe is infused with warm, aromatic spices like cumin, turmeric, and cinnamon. Creamy coconut milk perfectly balances the bold flavors, while a squeeze of lemon juice adds a zesty finish. Quick to make in just 45 minutes, this wholesome one-pot meal is gluten-free, dairy-free, and perfect for those following a paleo or low-carb lifestyle. Serve it warm and garnish generously with fresh cilantro for an irresistible dinner that’s as nourishing as it is satisfying.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 large Carrot
• 1 cup Green beans
• 1 medium Bell pepper
• 1 medium Zucchini
• 1 medium Tomato
• 1 cup Coconut milk
• 1 tablespoon Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin seeds
• 1 small Cinnamon stick
• 1 Bay leaf
• 2 tablespoons Fresh cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Remove the leaves and core of the cauliflower, then cut it into florets. Using a food processor, pulse the cauliflower florets into small, rice-sized pieces. Set aside.

Step 2

Chop the onion, garlic, and ginger finely. Dice the carrot, bell pepper, zucchini, and tomato into small, bite-sized pieces. Trim and halve the green beans.

Step 3

Heat the coconut oil in a large skillet or pan over medium heat. Add the cumin seeds, cinnamon stick, and bay leaf to the pan, stirring for about 1 minute until fragrant.

Step 4

Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.

Step 5

Stir in the garlic and ginger. Cook for another minute until aromatic.

Step 6

Add the carrot, green beans, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 7

Sprinkle the curry powder, turmeric, salt, and black pepper over the vegetables. Mix well to coat them evenly with the spices.

Step 8

Add the diced tomato and coconut milk to the pan, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes.

Step 9

Stir in the cauliflower rice, ensuring it is well mixed with the vegetables and spices. Cover the pan and cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.

Step 10

Remove the cinnamon stick and bay leaf from the pan. Taste and adjust seasoning as needed.

Step 11

Drizzle the lemon juice over the biryani and garnish with fresh cilantro before serving.

Step 12

Serve warm and enjoy your flavorful Paleo Vegetable Biryani!

Nutrition Facts

Serving size	(1636.0g)

Amount per serving	% Daily Value*
Calories	813.1

Total Fat 32.4g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 8405.1mg	0%
Total Carbohydrate 124.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 70.0g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 375.0mg	0%
Iron 14.4mg	0%
Potassium 3566.7mg	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: 33.4%

Protein: 9.7%

Carbs: 56.9%