Low Carb Chicken Biriyani
Savor the irresistible flavors of "Low Carb Chicken Biriyani," a healthier twist on the classic Indian dish that’s perfect for those seeking a keto-friendly option without sacrificing taste. This aromatic recipe swaps traditional basmati rice for riced cauliflower, creating a light yet satisfying base that absorbs the rich blend of spices beautifully. Tender boneless chicken thighs are marinated in creamy Greek yogurt and vibrant turmeric before simmering in a medley of garlic, ginger, and whole spices like cinnamon, cardamom, and cloves. The dish is finished with a fragrant mix of garam masala and fresh cilantro, making every bite bold and delightful. Ready in under an hour, this guilt-free biriyani is an ideal choice for busy weeknights and meal prep alike.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 1 large head Cauliflower
- 120 grams Plain Greek yogurt
- 2 medium, sliced Onion
- 1 medium, chopped Tomato
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 3 tablespoons Ghee or coconut oil
- 1 1-inch piece Cinnamon stick
- 4 Green cardamom pods
- 4 Whole cloves
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 15 grams, chopped Fresh cilantro
- 1 teaspoon (or to taste) Salt
Instructions
1. Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into chunks. Pulse these in a food processor until they resemble small rice grains. Set aside.
2. In a large bowl, combine the Greek yogurt, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, and salt. Add the chicken pieces and mix well to coat them. Marinate for at least 15 minutes.
3. Heat 3 tablespoons of ghee or coconut oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for a minute until fragrant.
4. Add the sliced onions to the pan and cook until they are golden brown, about 8-10 minutes.
5. Stir in the minced garlic and grated ginger, sauté for another 2 minutes.
6. Add the chopped tomato and cook until it softens, about 5 minutes.
7. Add the marinated chicken to the pan, increasing the heat to medium-high, and cook for 10 minutes until the chicken is no longer pink.
8. Stir in the cauliflower rice, along with the red chili powder and garam masala. Mix thoroughly to combine.
9. Cover the pan with a lid, reduce the heat to low, and let it cook for another 10 minutes, allowing the cauliflower to absorb all the flavors.
10. Once cooked, garnish with fresh chopped cilantro and serve hot.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 5182 mg | 225% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 45.5 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4942 mg | 105% | |
*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.
