Keto Paneer Cauliflower Rice Biryani

Course Main Course

Cuisine Indian

Keyword Biryani, Cauliflower, Keto, Low Carb, Paneer

Prep Time 20

Cook Time 30

Marinate 1

Servings

Calories 468kcal

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.

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.

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.

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!