Keto Chicken Dum Biryani
Savor the rich, aromatic flavors of this **Keto Chicken Dum Biryani**, a low-carb twist on the traditional Indian classic. By replacing traditional rice with tender, perfectly cooked cauliflower rice, this recipe delivers all the bold spices and divine aromas of authentic biryani – without the carb load. Marinated chicken thighs are infused with a blend of garam masala, turmeric, and other warm spices, then layered with sautéed cauliflower rice and garnished with saffron strands, fresh mint, and cilantro. This one-pot wonder is slow-cooked on "dum" to allow the flavors to meld together beautifully, creating a satisfying and wholesome meal perfect for keto diets. Ready in just over an hour, it’s an ideal dish for weeknight dinners or special occasions alike.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs
- 300 grams Cauliflower rice
- 100 grams Full-fat Greek yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 Bay leaf
- 1 inch piece Cinnamon stick
- 3 Green cardamom pods
- 4 Cloves
- 10 Saffron strands
- 2 tablespoons Warm water
- 2 tablespoons, chopped Cilantro leaves
- 2 tablespoons, chopped Mint leaves
- 3 tablespoons Ghee
- 1 tablespoon Lemon juice
- 1 medium, thinly sliced Onion
Instructions
In a large mixing bowl, combine the Greek yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, cumin powder, coriander powder, and salt.
Add the chicken thighs to the bowl and coat them well with the marinade. Allow marinating for at least 30 minutes in the refrigerator.
Soak the saffron strands in warm water and set aside.
In a large pan, heat 2 tablespoons of ghee over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.
Add the sliced onions to the pan and cook until golden brown.
Add the marinated chicken thighs to the pan, cooking until the chicken is browned on all sides.
Meanwhile, in another pan, heat 1 tablespoon of ghee, add cauliflower rice, and cook until it's slightly tender yet maintaining a bite, about 3-4 minutes.
Once the chicken is cooked, layer the cauliflower rice over the chicken in the same pan.
Sprinkle the saffron water over the rice, followed by chopped cilantro, mint leaves, and lemon juice.
Cover the pan tightly with a lid. Lower the heat and cook on dum (slow and steam) for 15-20 minutes, allowing the flavors to meld together.
Once done, gently mix the layers before serving hot.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 753 mg | 16% | |
*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.
