1 Curry 4 Ways - Biriyani
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Category
Servings
4
Prep Time
25 minutes
Cook Time
75 minutes
Author:
Michele Cooper
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
You'll need to click on the base recipe in the ingredients list before you get going on this recipe
The other dishes made using the curry base are:
Tomato, Chicken & Roasted Vegetable Curry
For the whole recipe:
2744 Calories / 49.6g Carbs / 173.9 Protein / 225g Fat
Per portion (4 portions)
686 Calories / 12.4g Carbs / 43.5g Protein / 56.3g Fat
Ingredients
Base recipe - You'll need this part before you carry on with the rest of the recipe
500g Fresh Cauliflower - whizzed up in the food processor to resemble rice
40g Butter - 20g for frying the cauliflower, 10g to grease the casserole dish and 10g to dot on top of the finished dish
1/2 tsp Ground turmeric
500g Beef Mince
1 tsp Ketoroma Curry Blend (or another curry powder of choice)
200g Tinned tomatoes - Good quality
60g Flaked almonds (save 10g for the topping)
Salt & Pepper
Greek yogurt dolloped on top when served
Fresh lemon or lime wedges, to squeeze fresh over dish when served
Optional Extras
Directions
You'll need to follow the Base recipe before continuing with the rest of this recipe
Meanwhile mix the Ground turmeric & salt & pepper into the riced up cauliflower
Melt the butter (20g) in a large non-stick frying pan and then add the seasoned cauliflower. Stir regularly, lifting the cauliflower, so it's completely cooked. This will take about 10 minutes.
In another large non-stick pan add the mince beef and Curry Blend, mix well and fry the beef until cooked, but not browned.
Now add the tinned tomatoes and cooked beef to your curry base recipe and stir well.
Biriyani Construction
Preheat the oven to 190°C or Ninja to 180°C.
Grease your large casserole dish with 10g butter. You're now going to do your layers.
Layer 1. Put a third of the cauliflower in the base of your greased dish and spread out evenly.
Layer 2. Add half of the curry over the cauliflower and spread evenly.
Sprinkle 25g flaked almonds over the curry.
Layer 3. Put the next third of the cauliflower on top of the curry layer and spread out evenly
Layer 4. Evenly spread the other half of the curry over the cauliflower.
Sprinkle 25g flaked almonds over the curry.
Layer 5. Put the final third of the cauliflower on top of the curry layer and spread out evenly.
Dot with the remaining 10g butter and season with salt & pepper.
Loosely cover with foil and cook for approx. 30-40 minutes, or until completely heated through.
Optional Extras
Greek yogurt & lemon juice to serve once cooked
