Low Carb Nasi Briyani
Discover a guilt-free twist on a traditional favorite with our Low Carb Nasi Briyani! This flavorful dish swaps carb-heavy rice for nutrient-rich cauliflower rice, creating a lighter yet equally aromatic rendition of the classic briyani. Tender chicken breast is simmered in a fragrant blend of onions, garlic, ginger, and authentic biryani spices, then enriched with creamy Greek yogurt and vibrant green peas. A finishing touch of saffron-infused water, fresh coriander, and mint leaves elevates the dish into an irresistible, low-carb feast. Perfect for a healthy weeknight dinner or an impressive meal to serve guests, this recipe is packed with bold flavors and wholesome ingredients that cater to keto and low-carb lifestyles.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 500 grams Chicken breast
- 2 tablespoons Ghee or coconut oil
- 1 medium, sliced Onion
- 3 minced Garlic cloves
- 1 inch, minced Ginger
- 2 tablespoons Biryani spice mix
- 100 grams Greek yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Chicken broth
- 100 grams Green peas (fresh or frozen)
- 2 tablespoons, chopped Coriander leaves
- 2 tablespoons, chopped Mint leaves
- 1 tablespoon Lemon juice
- 1 pinch, soaked in 2 tablespoons warm water Saffron threads
Instructions
Begin by cutting the cauliflower into florets and place them in a food processor. Pulse until the cauliflower has a rice-like texture. Set aside.
Dice the chicken breast into bite-sized cubes and set aside.
Heat the ghee or coconut oil in a large pan over medium heat. Add the sliced onion and sauté until translucent.
Add the minced garlic and ginger to the pan and cook for about 1-2 minutes until fragrant.
Stir in the biryani spice mix, allowing it to blend with the onions, garlic, and ginger for 1-2 minutes.
Add the chicken cubes and cook until they’re fully sealed on the outside.
Mix in the Greek yogurt, salt, and black pepper, stirring to coat the chicken pieces evenly.
Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 10-12 minutes, until the chicken is fully cooked through.
While the chicken is cooking, in another pan, add the processed cauliflower rice and cook for 5-7 minutes until tender.
Once the cauliflower rice is ready, stir in the green peas and allow them to cook for another 2-3 minutes until heated through.
Combine the cooked chicken mixture with the cauliflower rice and green peas, mixing everything together well.
Sprinkle the chopped coriander, mint leaves, lemon juice, and saffron water over the top, then gently mix again.
Serve hot, garnished with additional coriander or mint leaves, if desired.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 5741 mg | 250% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 32.1 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4856 mg | 103% | |
*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.
