Paleo Chicken Biryani
Get ready to indulge in the vibrant, aromatic world of **Paleo Chicken Biryani**, a wholesome twist on the traditional Indian classic that’s perfect for clean eating enthusiasts. This gluten-free and grain-free recipe swaps traditional rice for tender, riced cauliflower, creating a low-carb base infused with rich spices like cumin, turmeric, garam masala, and cinnamon. Succulent chicken thighs are simmered in a creamy coconut milk and chicken stock sauce, absorbing bold layers of flavor while staying perfectly tender. The dish is finished with fresh cilantro and a fragrant medley of spices, making it just as satisfying as the original biryani, but lighter and diet-friendly. Ready in under an hour, this one-pot wonder is ideal for weeknight dinners or meal prepping, serving up bold flavors with a healthy twist that feels indulgent yet guilt-free!
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Recipe Information
Ingredients
- 500 g chicken thighs
- 1 large head cauliflower
- 2 tablespoons coconut oil
- 1 medium red onion
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon paprika
- 1 piece cinnamon stick
- 1 piece bay leaf
- 200 ml coconut milk
- 100 ml chicken stock
- 0.5 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces.
Break the cauliflower into florets and pulse in a food processor to create rice-like grains. Set aside.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of coconut oil to the same pan. Slice the red onion thinly and add it to the pan.
Sauté the onion until it turns translucent, about 3-4 minutes. Mince the garlic and ginger, then add them to the pan. Cook for another 2 minutes until fragrant.
Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and paprika. Cook the spices for another minute to toast them gently.
Add the cinnamon stick and bay leaf to the pan, then return the chicken to the pan along with the coconut milk and chicken stock. Season with salt and black pepper.
Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, allowing the chicken to cook through and the flavors to meld together.
Meanwhile, in a separate pan, dry toast the cauliflower rice over medium heat until slightly tender, about 5 minutes.
Once the chicken is cooked, remove the lid and let it simmer for another 5 minutes to slightly thicken the sauce.
Discard the cinnamon stick and bay leaf. Add the toasted cauliflower rice to the pan and mix thoroughly with the chicken and sauce.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 36.0 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 394 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4345 mg | 92% | |
*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.
