Whole30 Beef Biryani
Transform your favorite comfort food into a nutritious masterpiece with this Whole30 Beef Biryani! This flavor-packed recipe swaps traditional rice for cauliflower rice, making it a grain-free, low-carb option that's perfect for those following a Whole30 or paleo lifestyle. Tender bites of beef sirloin are simmered in a rich, aromatic blend of spices—including curry powder, cardamom, and turmeric—enhanced by creamy coconut milk for a luscious finish. The dish is beautifully balanced with caramelized onions, fresh ginger, and the zesty pop of lemon juice, all coming together for a healthy, hearty, and satisfying meal. Ready in just under an hour, this one-pan dish is a wholesome way to enjoy authentic biryani flavors without compromising your dietary goals. Perfect for meal prep or cozy family dinners, it's guaranteed to impress!
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Ingredients
- 500 grams beef sirloin steak
- 200 ml coconut milk
- 1 piece cauliflower (medium head)
- 2 tablespoons ghee
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 cup fresh cilantro leaves
- 1 piece lemon
- 2 pieces bay leaf
- 1 piece cinnamon stick
- 4 pieces cardamom pods
- 4 pieces cloves
Directions
Step 1
Cut the beef into bite-sized cubes and set aside.
Step 2
In a food processor, pulse the cauliflower florets until they reach a rice-like consistency. Be careful not to over-process. Set aside.
Step 3
Thinly slice the onion, mince the garlic, and grate the ginger.
Step 4
In a large skillet, heat 1 tablespoon of ghee over medium-high heat. Sear the beef cubes until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
Step 5
In the same skillet, add the remaining tablespoon of ghee. Add the onions, stirring until they become soft and golden, about 5 minutes.
Step 6
Lower the heat to medium. Add the garlic and ginger to the onion and sauté for 1 minute.
Step 7
Stir in the tomato paste, curry powder, cumin, coriander, turmeric, black pepper, and salt. Cook for 2 minutes until the spices release their aromas.
Step 8
Add the beef back to the skillet along with the bay leaf, cinnamon stick, cardamom pods, and cloves. Stir to coat the beef with the spice mixture.
Step 9
Pour in the coconut milk and stir well. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes, partially covered, stirring occasionally.
Step 10
In another large pan, add the cauliflower rice and cook over medium heat for 5-7 minutes until it is tender but not mushy.
Step 11
Once the beef is tender and the flavors have melded together, remove the whole spices (bay leaf, cinnamon stick, cardamom pods, and cloves).
Step 12
Add the cooked cauliflower rice to the beef and gently mix until fully combined.
Step 13
Serve the biryani garnished with fresh cilantro leaves and a squeeze of lemon juice.
Nutrition Facts
| Serving size | (1733.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1711.8 |
| Total Fat 87.7g | 0% |
| Saturated Fat 41.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 430mg | 0% |
| Sodium 4943.2mg | 0% |
| Total Carbohydrate 93.0g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 38.0g | |
| Protein 149.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 439.2mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 4140.6mg | 0% |
Source of Calories