Cauliflower Rice Chicken Biryani
User Reviews
4.9
Cauliflower Rice Chicken Biryani
Description
Cauliflower Rice Chicken Biryani blends bite-sized, spiced chicken pieces cooked in clarified butter with a fragrant mixture of yellow onion and hot green chili. The dish uses cauliflower rice instead of conventional rice, offering a tender, lightly cooked vegetable base that absorbs the warm spices including garam masala, turmeric, and chili powder. Incorporating lemon juice during chicken marination adds a mild acidity that enhances overall flavor.
The chicken is browned over high heat to seal in juices and develop a flavorful crust. Meanwhile, the cauliflower rice is cooked just until tender with onions and green chili to maintain texture without becoming mushy. The final assembly mixes the chicken and cauliflower rice, garnished with chopped cilantro for freshness and served alongside lemon wedges, which provide a zesty contrast when squeezed over the top.
This dish is a practical choice for those interested in a lower-carb take on biryani that retains familiar spices and layering of flavors, suitable for a main course.
Ingredients
- 1 pound chicken breast cut into 1 inch chunks, boneless, skinless
- 2 teaspoon kosher salt
- 1 teaspoons ginger grated
- 1 teaspoons garlic minced
- 1 teaspoon garam masala
- 3/4 teaspoon Turmeric ground
- 1/4 teaspoons chili powder
- 1 tablespoon lemon juice fresh
- 3 teaspoons clarified butter
- 1 yellow onion diced, large
- 1 to 2 hot green chili pepper (sliced)
- 6 cups cauliflower rice (fresh or frozen)
- 1/4 cup cilantro chopped
- lemon for serving, wedges
Instructions
- Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
- In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
- Set aside and repeat with the remaining ghee and chicken. Set aside.
- Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
- Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
- Cook, stirring until tender, about 6 minutes.
- Stir in chicken and garnish with cilantro.
- Serve with lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 221kcal | 11% |
| Carbohydrates | 11.5g | 4% |
| Protein | 30g | 60% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 646mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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