Keto Paneer Cauliflower Rice Biryani
Low carb cauliflower rice with tradtional biryani spices, pan-fried paneer and hard boiled eggs.
Servings
4
Ready In:
1hrs 45min
Calories:
468
Good For:
Main meal
Introduction
About this Recipe
You can prepare the hard boiled eggs a day in advance if you would like.
I always get all the ingredients prepared and set by the stove, ready to go.
Nutrition
Although this is not as ideal a keto recipe as I would like, it’s pretty low carb. Adding a dollop of butter to the final dish will increase flavor and fat.
Calories per cup – 468
- Fat 51%
- Protein 24%
- Carbohydrates 25%
Equipment
- 1 Kadai pan, Or large fry pan
- 1 Food blender
Ingredients
Marinate
- 1 cup Paneer Cut into small, bite size peices
- ¼ cup Yogurt Plain
- ½ tsp Kashmiri red chili powder
- 2 tsp Ginger Fresh grated
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- ½ tsp Himalayan pink salt
- ½ tsp Black peppercorn Fresh ground
- 2 tsp Ghee
Biryani
- 3 Eggs Hard boiled (optional)
- 4 cups Cauliflower One large head
- 4 tbsp Ghee Separate; or use any oil you prefer
- ⅓ cup Cashews Raw, pieces
- 1 Bay leaf Indian bay leaf
- 5 Green cardamom pods
- 1 Cinnamon stick
- 1 Onion Red onion, finely sliced
- ½ cup Peas Fresh, cooked
- 1 tsp Kashmiri red chili powder
- 1 Garlic clove Finely chopped
- 2 tsp Ginger Fresh grated
- ½ tsp Turmeric powder
- 1 tsp Himalayan pink salt
- ½ tsp Black peppercorn Freshly ground
- 1 tbsp Cilantro Fresh chopped
- 1 tbsp Mint leaves Fresh chopped
Instructions
Prepare the paneer
- Cut paneer into small, bit size pieces. Whisk together all the ingredients for the marinate. Add the chunks of bit size paneer to the marinate, mix well and set aside for an hour.
- After the paneer cubes have marinated a bit, remove from the marinate and pan fry in 2 tablespoons of ghee, until brown. Remove and set aside.
Boil Eggs
- Add the eggs to a pan with water to cover the eggs. Bring to a boil and slow boil for 3 minutes. Remove from heat and allow the eggs to stand in the hot water for another ten minutes. Rinse under cold water and peel. Set aside.
- You can slice the eggs, dip them in a bit of the marinate and pan fry (carefully, as they fall apart easily) when you pan fry the paneer. Or you can just slice the eggs and use them plain for topping on the biryani.
Prepare Cauliflower
- Wash and cut the cauliflower into small, similar size pieces. Add a few at a time to the food blender and pulse several times to chop the cauliflower into small "grains of rice" size pieces. Keep pulse batches until you have about 4 cups of cauliflower "rice". Set aside.
Prepare the Biryani
- Heat 2 tablespoons of ghee in a kadai pan or large frying pan. Add the cashews, bay leaf, cinnamon and cardamon pods to the ghee and cook and stir for a few minutes until a nice fragrance is released.
- Add the thinly sliced onions and fry over low heat for about 10 minutes until the onions are brown.
- Add the pre-cooked fresh peas; chili powder, garlic, ginger, turmeric, salt and pepper. Stir to mix well, cover and cook over low heat, stirring frequently, for 10 - 15 minutes. Don't let it burn!
- Stir in the cauliflower rice and cook for another 5 minutes covered, on low heat until the cauliflower rice is cooked. Pick out the large spice pieces.
- Mix in the paneer cubes, mint and cilantro. Remove from heat and arrange sliced hard boiled eggs on top. Enjoy!
Nutrition
Serving: 2cups | Calories: 468kcal | Carbohydrates: 19g | Protein: 18g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 686mg | Potassium: 570mg | Fiber: 5g | Sugar: 5g | Vitamin A: 533IU | Vitamin C: 59mg | Calcium: 353mg | Iron: 3mg
