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Cauliflower Rice Chicken Biryani

All Indian Flavors Main Coures

IF YOU'VE GONE GRAIN-FREE AND MISSING YOUR BIRYANI , YOU ARE GONNA LOVE THIS!

Biryani for me is an indulgence that I would have occasionally.  But not anymore. 

So I am not gonna lie.  Cauliflower rice is not rice, and it never will be.  So if you found this recipe and are thinking you are gonna get the same texture of classic biryani, then your gonna be a little disappointed.

BUT if you are familiar with cauli-rice and are looking for a low-carb grain-free flavor-packed dish that’s gonna give you all the biryani feels, then you are gonna love this.

I always feel heavy, bloated, and sleepy after a classic biryani meal but this one is light enough to include in any time or day of the week!

If you still want some of that classic rice texture but still want to go easy on the carbs, a nice option would be to perhaps do half rice and half cauliflower rice.

Other than the marinating, this dish can be ready in 30.  I like to do my marinating in the morning or the night before so the dish can come together quickly.

Yield/Servings: 4 Author: Riyana Rupani Print
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Cauliflower Rice Chicken Biryani

a grain-free, dairy-free, low-carb version of the classic Indian Biryani

PREPARATION TIME: 15 MIN COOKING TIME: 45 MIN WAITING TIME: 1 HOUR TOTAL TIME: 2 HOURS

INGREDIENTS

    Marinade
      • 800g chicken thigh or breast cut into large chunks
      • 2 tsp garam masala
      • 1 tsp cumin powder
      • 1tsp coriander powder
      • 1 tbsp ginger grated
      • 1 tbsp garlic minced
      • 2 tsp mild red chili powder or paprika
      • 1/2 tsp turmeric
      • 1/4 cup mint leaves
      • 1/4 cup chopped cilantro
      • 1/4 cup plain coconut yogurt
      • 2 tsp salt (or to taste)
    Biryani
      • 2 tbsp ghee devided
      • 1/3 cup cashews
      • 1 cinnamon stick
      • 1 bay leaf
      • 1/2 tsp fennel seeds
      • 1/2 tsp cumin seeds
      • 5 black peppercorns
      • 2 medium white onions, thinly sliced
      • 2 green chili, chopped
      • 6 cups riced cauliflower
      • pinch of saffron bloomed in 1 to 2  tbsp almond or coconut milk
      • 2 tbsp fresh chopped cilantro
      • 2 tbsp fresh chopped mint
      • fresh pomegranate seeds - optional

    INSTRUCTIONS

      1. Marinade your chicken for 1 to 24 hours.  - The longer, the better
      2. Add 1 tbsp of ghee to a heavy bottom large pot.  Once hot, add your cashews and brown them.  Remove and set aside for later.
      3. Add additional tbsp of ghee.  Add your whole spices and allow them to become fragrant, about 20 seconds.
      4. Next, add in your sliced onion.  Take the time to really brown the onions well.  This should take 10-15 minutes.
      5. Once the onions are well browned, you can remove half of them if desired to save for garnishing.
      6. Add in your marinated chicken along with the green chili.  Give everything a good mix and cook covered for 8-10 minutes.
      7. Add riced cauliflower and gently mix everything together. Cook on low-medium heat for 10 minutes. If you find your biryani watery, you may need to cook a while longer.
      8. Taste and adjust salt if needed.
      9. Add your saffron bloomed in milk and top with reserved caramelized onions.
      10. Garnish with mint, cilantro, browned cashews, and pomegranate.
      11. Enjoy!
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