Keto Single Plate Chicken Biryani
Experience the irresistible flavors of biryani in a low-carb, keto-friendly version with our Keto Single Plate Chicken Biryani. This one-dish meal features tender chicken thighs simmered in a rich blend of aromatic spices like garam masala, turmeric, and red chili powder, paired with fluffy cauliflower rice infused with whole spices like cinnamon, cardamom, and cloves. A touch of saffron water adds luxurious color and fragrance, while fresh cilantro and mint leaves provide a burst of freshness. Ready in just under an hour, this healthy yet indulgent dish is perfect for quick lunches or dinner, delivering all the decadent, comforting flavors of traditional biryani without the guilt. It's a game-changer for keto enthusiasts looking for wholesome, vibrant meals!
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Recipe Information
Ingredients
- 250 grams chicken thighs
- 2 tablespoons ghee
- 1 medium, sliced onion
- 1 tablespoon ginger garlic paste
- 3 tablespoons yogurt
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 200 grams cauliflower rice
- 1 large bay leaf
- 2 pods green cardamom
- 3 pieces cloves
- 1 inch piece cinnamon stick
- 5 strands saffron strands
- 2 tablespoons warm water
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, chopped fresh mint leaves
- 1 teaspoon or to taste salt
Instructions
Soak the saffron strands in 2 tablespoons of warm water and set aside.
In a large skillet, heat 1 tablespoon of ghee over medium-high heat.
Add sliced onions and sauté until golden brown. Reserve half of the onions for garnish.
To the skillet, add ginger garlic paste and sauté for another minute until fragrant.
Stir in the turmeric powder, red chili powder, garam masala, coriander powder, and salt.
Add the chicken thighs to the skillet, turning them to coat thoroughly with the spices.
Add yogurt to the chicken, mix well, reduce heat to medium-low, and cover the skillet. Cook for 15 minutes until the chicken is cooked through.
Meanwhile, in another skillet, heat the remaining 1 tablespoon of ghee.
Add bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add the cauliflower rice to the spices in the skillet and toss well. Cook for 5 minutes until the cauliflower is tender.
Once the chicken is cooked, layer the cauliflower rice over the chicken in the skillet.
Sprinkle the reserved fried onions, cilantro, mint, and the saffron water over the top.
Cover and cook on low heat for another 5 minutes until everything is well combined.
Serve hot on a single plate, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.8 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1840 mg | 39% | |
*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.
