Keto Mutton Biryani

Keto Mutton Biryani is a flavorful, low-carb twist on the traditional Indian dish, featuring tender mutton marinated in aromatic spices and layered with cauliflower rice instead of basmati. This dish combines rich flavors with a healthy profile, making it perfect for a satisfying keto dinner.

Ingredients

• Mutton, bone-in - 400 grams
• Cauliflower, grated - 400 grams
• Onion, thinly sliced - 1 medium (150 grams)
• Ginger-garlic paste - 1 tablespoon
• Greek yogurt - 100 grams
• Biryani masala - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Cilantro, chopped - 2 tablespoons
• Mint leaves, chopped - 2 tablespoons
• Ghee (clarified butter) - 3 tablespoons
• Green chili, slit - 1
• Whole spices (bay leaf, cardamom, cloves, cinnamon) - 1 each
• Salt - to taste
• Water - 200 ml

Steps

1. In a bowl, marinate the mutton with yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt. Let it sit for at least 30 minutes.
2. Heat ghee in a heavy-bottomed pot over medium heat. Add the whole spices and sliced onions, sautéing until the onions are golden brown.
3. Add the marinated mutton and green chili to the pot, cooking for about 10 minutes until the mutton is browned.
4. Pour in the water, cover, and let it simmer on low heat for 25-30 minutes until the mutton is tender.
5. In a separate pan, sauté the grated cauliflower in a tablespoon of ghee for about 5-7 minutes until slightly tender. Season with salt.
6. Once the mutton is cooked, layer the sautéed cauliflower over the mutton in the pot. Cover and let it steam for an additional 5-10 minutes.
7. Garnish with chopped cilantro and mint before serving.

Nutrition

• Calories: 550
• Protein: 45 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 40 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and weight management.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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