Step 1: Prepare Meatballs

In a bowl, combine 0.5 lb ground beef, 3 cloves chopped garlic, 3 tablespoons chopped parsley, salt, pepper, and 1 teaspoon allspice. Gently blend the mixture until the seasoning is combined, without kneading the meat. Shape the mixture into small meatballs.

Step 2: Brown Meatballs

Heat a pot on medium-low heat. Add the meatballs and begin browning them on all sides. Cover the pot with a lid for 1 minute to trap steam and ensure the meat stays moist. Once the meatballs are browned but not completely cooked, remove them from the pot and set aside to rest.

Step 3: Cook Onions

Add the sliced onions to the same pot. Cook on low heat, allowing the onions to absorb the flavor residue from the pot. The natural moisture from the onions will be released, preventing the pot from burning.

Step 4: Brown Chicken

While the onions are cooking, scrape them to one side of the pot. Add the seasoned chicken pieces to the other side of the pot. Brown the chicken just like the meatballs, ensuring it's browned but not completely cooked. Don't forget to stir the onions once in a while. Once the chicken is browned, remove it from the pot and set aside with the meatballs.

Step 5: Cook Potatoes

Add the chopped potatoes (cut into a size that will cook completely in 20 minutes) to the pot with the onions. Add about 1/4 cup of chicken stock to prevent the pot from burning and help the potatoes start cooking and absorb flavors. Close the lid and let it cook for about 2-3 minutes on medium-low heat.

Step 6: Season Potatoes and Add Quinoa

Open the lid. Add 1 teaspoon biryani powder, 1 teaspoon curry paste (optional), 1 teaspoon salt, and 0.5 teaspoon black pepper (optional) to the potatoes and onions. Stir well to combine. Then, add 2 cups of well-rinsed quinoa and 2 cups of chicken stock (maintaining a 1:1 ratio with quinoa). Stir well.

Step 7: Prepare Saffron Mixture

In a small bowl, combine 1/4 cup rose water and a pinch of saffron. Heat this mixture in the microwave for 1 minute to release the saffron's aroma and color.

Step 8: Combine Ingredients and Cook Biryani

Add 0.5 teaspoon turmeric and a small amount of the prepared saffron mixture to the pot (reserve the rest for later). Return the browned meatballs and chicken to the pot. Stir everything well to combine. Cover the lid and cook on medium-low heat for 20-25 minutes, or until the quinoa is cooked. Stir once in a while to prevent sticking at the bottom.

Step 9: Final Touches and Serve

After 20 minutes, the quinoa should be cooked. Squeeze some lemon juice (optional) into the biryani. Add the rest of the saffron mixture to the pot. Cook for another 5 minutes. Your low-carb, high-protein Biryani is ready to enjoy!

• Adjust garlic to your preference for meatballs.

• When mixing meat for meatballs, don't knead it; just gently blend until seasoning is combined.

• Marinating meat for at least 20 minutes or overnight can result in more tender meat, though it can be cooked right away for a quicker meal.

• Allow onions to absorb the flavor residue in the pot; their natural moisture will prevent burning.

• For the saffron mixture, it's best to let saffron sit overnight in rose water, but microwaving for 1 minute can quickly release its aroma and color.

• Add the majority of the saffron mixture at the end of cooking to preserve the rose water aroma.

• Stir the quinoa once in a while during cooking to prevent it from sticking to the bottom of the pot.

• Feel free to adjust the quinoa and meat quantities to suit your preference.

• Serve with your favorite soft-boiled eggs for an extra protein boost.

• Substitute quinoa with Basmati rice for a traditional biryani.

• Add your choice of vegetables to this dish.

• Use your preferred type of meat; lean meat was used in this recipe for a healthier option.