This low carb biryani is my version of the classic Indian curry! A vegetarian recipe that doesn't contain any cauliflower!
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Unlike many other curry dishes, a biryani is a mix of either vegetables or meat with rice rather than just a curry dish alone. It has its origins among the Muslims of the Indian subcontinent and is popular beyond the region. The word “biryani” comes from the Persian word “birian” which means “fried before cooking.” (Source)
When creating a low carb alternative, the main issue was clearly the rice. The obvious idea was cauliflower rice – and is certainly one I've used frequently for risottos, pilafs, and more.
But I fancied a change – and when I noticed that Palmini now make RICE, I just had to try it! You might have seen that I've used Palmini noodles several times in the past. They're made from hearts of palm, and very low in carbs. Buy them from Amazon or Netrition!
They're also VERY quick to cook so I'm afraid that in my version the “rice” isn't fried before cooking… because it really doesn't need it. But it does absorb all the fantastic flavors – and only one pan is needed for this vegetarian meal!
Check out the best low carb rice alternatives!
How to Make a Low Carb Biryani
Melt butter (or ghee) in a saucepan with some olive oil. Add onion powder, garam masala, ground turmeric, nutmeg, and cayenne.
Add diced turnip, sliced white mushrooms, and garlic paste. Stir to combine and let cook for five minutes.
Next, add canned tomato sauce and water, stir, and cook for another five minutes. Meanwhile, thoroughly rinse and drain the Palmini rice.
Add the drained “rice” to the pan, stir, and cover. Cook for 15 minutes.
To finish, add some cooked green beans and continue to cook for another few minutes or until the turnip is tender. Note: I cook the beans separately (microwave steam for preference) so that they retain their color and bite. But if you prefer you can add them to the saucepan to cook. Taste for seasoning and add salt, pepper, and extra cayenne to taste.
Serve, garnished with fresh cilantro.
This curry makes three good portions, and comes in at 12g net carbs per serving. While this is a little on the high side for some of you, I'd like to remind you that you don't need anything else with this – no sides or other veggies required! But if you wanted to stretch it into four servings (9g net carbs each), then some low carb naan bread would go really well with it!
Check out all my low carb Indian recipes!
Low Carb Vegetable Biryani
This low carb biryani is my version of the classic Indian curry! A vegetarian recipe that doesn't contain any cauliflower!
Ingredients
- 2 tbs unsalted butter
- 2 tbs olive oil
- 2 tsp onion powder
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp ground nutmeg
- ⅛ tsp cayenne
- 1 medium turnip, peeled and diced
- 8 oz sliced white mushrooms
- 1 tsp garlic paste
- ¼ cup canned tomato sauce
- ¼ cup water
- 1 (14 oz) can Palmini rice, rinsed and drained
- 6 oz cooked green beans
- salt and pepper
- fresh cilantro, to garnish
Instructions
- Melt the butter in a saucepan with some olive oil. Add the onion powder, garam masala, turmeric, nutmeg, and cayenne.
- Add the turnip, mushrooms, and garlic paste. Stir to combine and let cook for 5 minutes.
- Next, add the canned tomato sauce and water, stir, and cook for another 5 minutes.
- Add the Palmini rice to the pan, stir, and cover. Cook for 15 minutes.
- To finish, add the cooked green beans and continue to cook for another few minutes or until the turnip is tender. Taste for seasoning and add salt, pepper, and extra cayenne to taste.
- Serve, garnished with fresh cilantro.
Notes
12g net carbs per serving (third of the recipe)
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Nutrition Information
Yield 3 Serving Size A third of the curryAmount Per Serving Calories 283Total Fat 17gSaturated Fat 6gCholesterol 20mgSodium 585mgCarbohydrates 18gNet Carbohydrates 12gFiber 6gSugar 4gProtein 5g