Low Carb Chicken Biryani
Experience the fragrant, bold flavors of biryani without the carbs with this irresistible Low Carb Chicken Biryani! Tender, marinated chicken thighs are perfectly seasoned with a medley of Indian spices like biryani masala, turmeric, and red chili powder, then layered with light and fluffy cauliflower rice. The dish is elevated with caramelized onions, fresh herbs like mint and coriander, and a touch of saffron-infused milk for that signature biryani aroma. Cooked in fragrant ghee and steamed to perfection, this recipe is not only keto-friendly but also gluten-free, making it a wholesome, guilt-free feast. Perfect for anyone craving the richness of traditional chicken biryani without straying from a low-carb lifestyle, it’s equally delicious served alongside cooling cucumber raita or a crisp side salad. Whether you’re on a keto diet or just looking for a lighter version of a classic dish, this Low Carb Chicken Biryani is a flavorful game-changer!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 1 large head Cauliflower
- 125 grams Greek yogurt
- 2 tablespoons Ginger garlic paste
- 2 tablespoons Biryani masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Salt
- 3 tablespoons Ghee
- 2 medium Onions
- 3 pieces Green chilies
- 0.5 cup Fresh coriander leaves
- 0.5 cup Fresh mint leaves
- 2 tablespoons Lemon juice
- 0.5 teaspoon Saffron strands
- 2 tablespoons Warm milk
Instructions
Start by marinating the chicken. In a large bowl, mix chicken thighs with Greek yogurt, ginger garlic paste, biryani masala, red chili powder, turmeric powder, and 1 teaspoon of salt. Let it marinate for at least 30 minutes.
While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and stems from the cauliflower, and cut into smaller florets.
Using a food processor, pulse the cauliflower florets until they reach a rice-like consistency, being careful not to over-process.
Prepare saffron milk by soaking saffron strands in 2 tablespoons of warm milk and set aside.
Slice the onions thinly and chop the green chilies, coriander, and mint leaves.
In a large frying pan, heat 3 tablespoons of ghee over medium heat. Add sliced onions and sauté until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
To the remaining onions in the pan, add marinated chicken pieces, and cook on medium-high heat until the chicken is browned and cooked through, about 12-15 minutes.
Add chopped green chilies, coriander, and mint leaves to the chicken. Mix well and cook for an additional 3-4 minutes.
Once the chicken is cooked, reduce the heat to low, and add the cauliflower rice to the pan. Stir to combine and ensure the mixture is evenly spread across the pan.
Sprinkle the saffron milk and lemon juice over the cauliflower rice and chicken mixture.
Cover the pan with a tight-fitting lid, and let the biryani steam on low heat for about 10-15 minutes, allowing the flavors to meld together.
Garnish with the reserved fried onions before serving.
Serve hot, accompanied by a side of fresh cucumber raita or salad.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 6963 mg | 303% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 45.0 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 965 mg | 74% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6500 mg | 138% | |
*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.
