A layered biryani recipe that is paleo, budget friendly, and delicious! Enjoying Indian comfort foods with a healthier twist
Indian food comes naturally to me -but making biryani with CAULI rice!?!? Yeah… not so much! Now however, it’s the only way I do it. I made a Paleo fish biryani some time ago but being Januaury, well, the budget could only stretch to some mince! Don’t let that stop you because it was delicious 😉
It’s a two part recipe that requires a few steps but you could skip the oven bit (although, I’d recommend you don’t). You need to start with the mince, then flash fry the cauli rice before layering and finishing it off in the oven. I swear, once you do it once, it gets easier and quicker!
On another note, I’ve not added potatoes to mine this time because I wanted a low carb recipe, but you can absolutely add some potatoes (it will just mean an extra step of prepping the potatoes beforehand).
Recipe for Paleo Mince Biryani
Yield: 4-5 servings
Prep time: 15-20 minutes
Cooking time: 40 minutes
What you need
For the mince
500g minced beef/lamb
1/2 onion, sliced
1 tspn ginger & garlic paste
Biryani mix – 2 bay leaves, cinnamon stick, star anise, 3-5 cloves, 3 cardamom pods, 1 tspn cumin seeds
1 tblspn chilli powder
1 tblspn masala
1 tspn garam masala
1 tspn turmeric powder
1/4 – 1/3 cup coconut cream (or double thick yoghurt if you allow dairy)
Salt to taste
For the cauli rice
1 head cauliflower, grated (I use to food processor)
1/2 tspn turmeric powder
Salt to taste
2 potatoes, quartered and baked beforehand
2 tblspns butter to finish
Fresh coriander to garnish
What you need to do
1. Put a pot/pan over medium-high heat, add a little oil and fry the sliced onion until translucent. Add ginger/garlic paste and spices. Fry together to about 30-40 seconds. Add the mince, coat well in the spice mix, and fry for about 15-20 minutes until browned. Turn off the heat, add coconut cream/yoghurt, stir in, and set aside.
2. Grate the cauliflower (by hand or in a food processor). Heat frying pan over high heat and add a little oil. Add cauliflower, turmeric and salt. Stir-fry and mix in the turmeric as evenly as possible. This shouldn’t take longer than 3-5 minutes. Done! Remove from heat and set aside.
3. Preheat the oven to 160°C. Start layering the cauli rice and mince mix into an oven proof dish (I use a casserole dish with a lid). One layer of cauli rice at the bottom, followed by the mince mix, followed by another layer of cauli rice on top (the potatoes would go before the mince if using). You can add some butter cut into little pieces and places randomly over the rice. Top with a bit of coriander. Cover and bake for around 15-20 minutes. Remove from oven, allow to cool slightly, and it’s done!
You can add more fresh coriander to garnish and serve with sambals, or some of this amazing Paleo, dairy free mint raita I blogged a little while ago. Enjoy!
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