Low Carb Chicken Biryani with Cauliflower Rice

Name: Low Carb Chicken Biryani with Cauliflower Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 1 serving
Ingredients: 1½ pounds chicken breasts or thighs; 1 teaspoon garam masala; 1 teaspoon ginger; 1 teaspoon garlic; 2 teaspoons Kashmiri red chili powder; ½ teaspoon ground turmeric; ¼ cup fresh mint; ¼ cup fresh cilantro; 1 tablespoon lemon juice; 2 tablespoons yogurt; 1½ teaspoons kosher salt; ¼ cup ghee; 1 large yellow onion; 1 teaspoon shah jeera; 1 Indian bay leaf; 6 cups riced cauliflower; 1 teaspoon kosher salt; 1 pinch saffron; 1 tablespoon warm milk

User Reviews

4.6

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Marinating Chicken
20 mins
Total Time
1 hr 20 mins
Calories
382 kcal
Course
Main Course, Dinner
Cuisine
Indian

Low Carb Chicken Biryani with Cauliflower Rice

Jeffrey Bond

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Low-carb chicken biryani using cauliflower rice instead of the basmati rice with delicious warm, authentic flavors.

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Ingredients

1½ pounds chicken breasts or thighs cut into 2 inch pieces
1 teaspoon garam masala
1 teaspoon ginger
1 teaspoon garlic
2 teaspoons Kashmiri red chili powder
½ teaspoon ground turmeric
¼ cup fresh mint
¼ cup fresh cilantro
1 tablespoon lemon juice
2 tablespoons yogurt
1½ teaspoons kosher salt
¼ cup ghee
1 large yellow onion thinly sliced
1 teaspoon shah jeera regular cumin seed also works
1 Indian bay leaf
6 cups riced cauliflower
1 teaspoon kosher salt
1 pinch saffron optional
1 tablespoon warm milk optional

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Instructions

In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside.
To make the cauliflower rice, add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only ⅓ of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve.
Add remaining ghee, add cumin seeds and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until chicken is fully cooked.
Add riced cauliflower and salt and gently mix everything together. Cook covered on low-medium heat for 10 minutes. Stir everything together, spread the reserved caramelized onions on top, saffron bloomed in milk and garnish with mint and cilantro. Enjoy hot with raita and squeeze of fresh lemon.

Nutrition Information

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Calories 382kcal (19%) Carbohydrates 17g (6%) Protein 42g (84%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 139mg (46%) Sodium 1748mg (73%) Potassium 1447mg (41%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 534IU (11%) Vitamin C 123mg (137%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 382 kcal

% Daily Value*

Calories	382kcal	19%
Carbohydrates	17g	6%
Protein	42g	84%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	139mg	46%
Sodium	1748mg	73%
Potassium	1447mg	31%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	534IU	11%
Vitamin C	123mg	137%
Calcium	95mg	10%
Iron	2mg	11%