Lamb & Pumpkin Biryani Low Carb

Lamb Biryani Pam RS CC

Lamb & Pumpkin Biryani Low Carb

  • Servings: 6
  • Difficulty: Easy
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I love Indian food and Biryani was always a favourite of mine. As rice is now not an option, I made this Lamb Biryani with cauliflower rice. The flavours were absolutely delicious. I served mine piping hot, with a sprinkle of almonds, fresh coriander and a dollop of plain greek yoghurt.  If you prefer it hotter, add a little chilli to the recipe.

You can use any type of meat for this dish. Diced beef or skinless chicken thigh fillets will also work well. You can keep this recipe for a few days, just reheat before serving. 



  • 1/2 medium cauliflower riced 
  • 2 tbsp olive oil light
  • 1 brown onion small dice
  • 2 cloves diced garlic 
  • 1 inch knob ginger diced finely
  • 1 tsp cumin powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tbsp beef stock powder
  • 1 cup diced fresh tomatoes (about 4 medium)
  • 500g diced lamb
  • 1/4 butternut pumpkin 2cm dice
  • 1 cup water
  • 1/4 cup sliced almonds for serving
  • 1/2 bunch coriander or mint for serving
  • Greek yoghurt for serving


Lamb Biryani Ing RS CC


  1. Cut cauliflower into florets and place into a food processer with a chopping blade. Pulse till the cauliflower is in rice sized pieces. Put aside.  
  2. Heat a large non-stick pan on medium to high heat and add the olive oil. Add the onion and cook until soft. Add the garlic and cook until aromatic. Add the fresh ginger, spices, salt and stock powder and cook stirring for a few minutes till aromatic.
  3. Add the tomato’s and cook till the mix becomes pulpy, this may take about 5 minutes. Turn down the pan or add a little more water if you find the mixture is sticking or drying out. Add the lamb, brown each side and coat well with the mixture. Add 1/2 cup of water and the pumpkin. Cook for 10 minutes with the lid on.  
  4. Add the riced cauliflower and another 1/2 cup of water. Stir till well combined and cook with the lid off for another 8 -10 minutes till the lamb and cauliflower is cooked and the pumpkin is still firm. 
  5. Sprinkle with herbs and almond slivers and serve hot. 



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