Low Carb Chicken Dum Biryani
Transform your favorite biryani into a guilt-free indulgence with this Low Carb Chicken Dum Biryani recipe! A fragrant, flavorful dish that replaces traditional rice with finely pulsed cauliflower rice, making it perfect for those on ketogenic or low-carb diets. Marinated boneless chicken thighs are cooked with aromatic spices like cardamom, cinnamon, and bay leaf, layered with a blend of spiced cauliflower and saffron milk for a stunning "dum" cooking effect. Enhanced by fried onions, fresh mint, coriander, and kasuri methi, this dish promises all the classic biryani flavors but with a healthier twist. Ready in under an hour, it’s an irresistible main course that’s perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 large head Cauliflower
- 100 grams Greek yogurt
- 2 medium Onions
- 2 medium Tomatoes
- 2 tablespoons Ginger-garlic paste
- 2 sliced Green chilies
- 2 tablespoons Biryani masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 0.5 cup, chopped Fresh coriander leaves
- 0.5 cup, chopped Fresh mint leaves
- 3 tablespoons Ghee
- 10 strands Saffron strands
- 2 tablespoons Warm milk
- 1 teaspoon Salt
- 4 pods Cardamom pods
- 1 inch Cinnamon stick
- 1 leaf Bay leaf
- 4 pieces Cloves
Instructions
Wash and cut the chicken thighs into bite-sized pieces.
In a large bowl, combine Greek yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, and salt. Add chicken and mix well to coat. Cover and marinate for 30 minutes.
Meanwhile, wash and pat dry the cauliflower. Using a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
Heat 1 tablespoon of ghee in a large frying pan over medium heat. Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.
In the same pan with the onions, add sliced tomatoes, green chilies, and sauté until tomatoes are soft.
Add marinated chicken to the pan, and cook until chicken is fully cooked and spices are fragrant, about 15 minutes. Stir in chopped coriander, mint leaves, and kasuri methi. Remove from heat.
In another pan, heat 2 tablespoons of ghee. Add cardamom pods, cinnamon stick, bay leaf, and cloves. Sauté until aromatic.
Add cauliflower rice to the spices and sauté for 4-5 minutes. Season with salt.
Prepare saffron milk by soaking saffron strands in warm milk and set aside.
In a large pot, layer half of the spiced cauliflower rice, followed by the chicken mixture, and then the remaining cauliflower rice. Drizzle saffron milk over the top.
Cover the pot with a tight-fitting lid. Cook on low heat for 10-15 minutes allowing the flavors to meld together.
Remove from heat and let it rest for 5 minutes. Serve hot garnished with reserved fried onions.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 49.2 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1025 mg | 79% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6687 mg | 142% | |
*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.
