Keto Fish Biryani with Cauliflower Rice

Ingredients

• 1.5 lbs Firm White Fish (Cod, Tilapia)
• 4 cups Cauliflower Rice
• 1 Onion
• 1 tbsp Ginger-Garlic Paste
• 2 tbsp Biryani Masala
• 1/2 cup Yogurt (full fat)
• 1/4 cup Mint Leaves
• 2 tbsp Ghee or Butter

Instructions

1. 1Cut the 1.5 lbs Firm White Fish into 1-inch pieces.
2. 2In a medium bowl, combine the fish pieces with the 1 tbsp Ginger-Garlic Paste, 2 tbsp Biryani Masala, and 1/2 cup Yogurt. Mix gently to coat the fish evenly. Let it marinate for at least 15 minutes.
3. 3While the fish marinates, heat the 2 tbsp Ghee or Butter in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 Onion, thinly sliced, and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
4. 4Add the 4 cups Cauliflower Rice to the pot with the onions. Stir well to combine and cook for 5 minutes, stirring frequently, until the cauliflower rice is heated through and slightly tender.
5. 5Carefully arrange the marinated fish pieces in a single layer over the cauliflower rice mixture in the pot. Ensure the fish is not overlapping too much.
6. 6Sprinkle the 1/4 cup Mint Leaves evenly over the fish. Cover the pot tightly with a lid.
7. 7Reduce the heat to low (250°F / 120°C) and cook for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and ensures the fish is cooked through.
9. 9Serve the Keto Fish Biryani hot directly from the pot.

Related Guides