Keto Chicken Biryani
Indulge in the aromatic flavors of this Keto Chicken Biryani, a low-carb twist on the classic Indian favorite. Tender pieces of marinated chicken thighs are cooked to perfection with a medley of fragrant spices like garam masala, cinnamon, and cardamom, creating a rich and savory base. Instead of traditional rice, this keto-friendly recipe uses cauliflower rice, which absorbs all the spices beautifully while keeping it light and grain-free. A final touch of fresh coriander, mint, and a squeeze of lemon juice adds brightness to every bite. Quick to prepare and packed with authentic flavors, this one-pan dish is ideal for keto dieters and anyone looking for a healthier take on biryani. Serve it hot and enjoy a guilt-free, satisfying meal full of bold aromas and vibrant spices!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thigh, cut into pieces
- 600 grams Cauliflower rice
- 100 grams Greek yogurt
- 2 tablespoons Ghee or coconut oil
- 1 large Onion, thinly sliced
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cumin powder
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 1 tablespoon Lemon juice
Instructions
In a bowl, marinate the chicken pieces with Greek yogurt, ginger paste, garlic paste, turmeric, red chili powder, garam masala, cumin powder, and salt. Let it sit for at least 15 minutes.
Heat ghee or coconut oil in a large pan over medium heat. Add sliced onions and sauté until golden brown.
Add cinnamon stick, cardamom pods, cloves, and bay leaf to the pan. Stir for 1-2 minutes until fragrant.
Add the marinated chicken to the pan and cook on medium heat until the chicken is fully cooked and the spices are well integrated, about 15 minutes.
In another pan, lightly sauté the cauliflower rice in a bit of ghee or coconut oil for about 5-7 minutes, until it's slightly tender.
Reduce the heat to low, and layer the cooked cauliflower rice over the chicken in the large pan.
Sprinkle fresh coriander, mint leaves, and lemon juice over the top. Cover with a lid and let it steam for 5-7 minutes.
Serve the Keto Chicken Biryani hot, garnished with additional mint and coriander, if desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 24.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
