Low Carb Chicken Biryani with Cauliflower Rice
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
40 mins
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Marinating Chicken
20 mins
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Total Time
1 hr 20 mins
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Calories
382 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Low Carb Chicken Biryani with Cauliflower Rice
Description
The Low Carb Chicken Biryani recipe features chicken pieces marinated in a blend of garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, fresh herbs, lemon juice, and yogurt to tenderize and infuse robust Indian-inspired flavors. The cauliflower rice acts as a low-carb alternative to traditional rice, maintaining the texture and bulk without the starch.
Onions are slowly caramelized to bring out their sweetness and layered into the dish with whole cumin seeds and a bay leaf, enhancing the fragrance and depth of flavor. The chicken cooks in ghee with these aromatics until thoroughly done. Optionally, saffron steeped in warm milk can be added to impart a subtle floral note and color.
This biryani offers a satisfying meal with a balance of spice, herbaceous freshness, and creamy chicken, suitable for those avoiding grains but wanting a hearty Indian-inspired dish.
Ingredients
- 1½ pounds chicken breast cut into 2 inch pieces, or thigh
- 1 teaspoon garam masala
- 1 teaspoon ginger
- 1 teaspoon garlic
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon Turmeric ground
- ¼ cup mint fresh
- ¼ cup cilantro fresh
- 1 tablespoon lemon juice
- 2 tablespoons yogurt
- 1½ teaspoons kosher salt
- ¼ cup ghee
- 1 yellow onion thinly sliced, large
- 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 milk optional, warm
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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