Tag Archives: primal biryani recipe


18 Jun

I don’t know if I am starting to make stuff that is completely out in left field, but the other day I was in one of my favorite restaurants in the area, and they had a dish that I could not stop eating: Lamb Biryani.  Of course it was served over rice, and with a side of naan…but the meat mixture stood on its own.  I was just picking the meat out of the dish left and right!  As usual, I had to run home and try to whip this up myself.  In lieu of rice, I tossed in diced sweet potatoes for a filler–I didn’t miss the rice whatsoever!

This was a delicious entrée that everyone in the family enjoyed and it wasn’t as complicated as I thought!


1 lb meat (beef, pork, chicken, diced in 1-inch cubes)
1/2 c greek yogurt
juice of 1/2 lemon
2 tsp fresh grated ginger
3 cloves garlic, minced
3 tsp garam masala
2 tsp coriander
2 tsp cumin
1 tsp turmeric
1 tsp chili powder
1 tsp salt
1 tsp pepper

For the dish:

2 tbsp oil or butter
2 sliced onions
2 diced sweet potatoes
1 14 oz can diced tomatoes

cilantro for garnish

Mix up the meat and marinade mixture, marinate in refrigerator for 2 to 24 hours.

In a dutch oven, saute the oil and onions over med-high heat until translucent.  Add diced sweet potatoes and stir fry until “al dente” but not mushy.  Stir in tomatoes and set aside in large bowl.  Cover to keep warm.

In the now-empty dutch oven, stir fry the marinated meat until it is done but not over-done!!  Add the onions, sweet potatoes, and tomatoes, and a fistful of chopped cilantro back into the pot, combine.

Serve, topped with lots of extra cilantro!


**It came to my attention (in the comments below) that “biryani” is inherently a rice dish, and cannot be served as a curry and still go by the name “biryani”.  There are often substitutions made in paleo cuisine: paleo “noodles” “rice” “pizza crust” and the like.  I did not add basmati rice to this dish to maintain grain-free compliance…and I was tired of subbing cauliflower.  So, this is a curry style dish that was inspired by a delicious lamb biryani I enjoyed.  I wonder if it would seem more authentic to the real texture and aesthetic if you grated then sauteed the sweet potato instead of frying it cubed.

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