Paleo Chicken Dum Biryani
Indulge in the rich and aromatic flavors of *Paleo Chicken Dum Biryani*, a wholesome twist on the traditional Indian classic that's perfect for those following a paleo lifestyle. This recipe replaces traditional rice with nutrient-packed cauliflower rice, beautifully layered with tender, spice-marinated chicken cooked to perfection with a medley of fragrant whole spices like cardamom, cinnamon, and cloves. Creamy coconut milk enhances the dish with a subtle richness, while the finishing touch of golden fried cashews and raisins adds delightful texture and sweetness. Bursting with fresh herbs like cilantro and mint, this grain-free biryani is both flavorful and nourishing, making it an ideal centerpiece for a healthy yet indulgent meal. Ready in just 90 minutes, this paleo-friendly classic is sure to captivate your taste buds and impress at any table!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 200 ml Coconut milk
- 1 large Cauliflower
- 2 large Onion
- 4 cloves Garlic cloves
- 1 inch Ginger
- 3 Green chilies
- 2 medium Tomatoes
- 0.5 cup Cilantro
- 0.5 cup Mint leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Whole black pepper
- 1 Cinnamon stick
- 3 Cardamom pods
- 5 Cloves
- 2 teaspoons Salt
- 4 tablespoons Ghee
- 0.25 cup Cashews
- 0.25 cup Raisins
Instructions
1. Clean and cut the chicken thighs into medium pieces. Set aside.
2. In a blender, make a paste of garlic, ginger, and green chilies. Marinate the chicken with this paste along with turmeric, red chili powder, coriander powder, half of the garam masala, salt, and lemon juice for at least 30 minutes.
3. Meanwhile, process the cauliflower florets in a food processor until you get a rice-like texture. This is your cauliflower rice. Set aside.
4. Slice the onions thinly. Chop the tomatoes, cilantro, and mint leaves separately.
5. In a large pan, heat 2 tablespoons of ghee and fry the cashews and raisins until golden. Remove and set aside.
6. In the same pan, add the remaining ghee. Add whole black pepper, cinnamon, cardamom, and cloves. Fry for a few seconds until aromatic.
7. Add the sliced onions and sauté until they turn golden brown. Add chopped tomatoes and sauté until the tomatoes turn soft.
8. Add the marinated chicken to this mixture and cook until the chicken is no longer pink and all the spices are well incorporated.
9. Add coconut milk and mix well; allow it to simmer until the chicken is fully cooked, and the sauce thickens slightly.
10. In a separate large pot suitable for layering, spread half of the chicken mixture at the bottom.
11. Spread half of the cauliflower rice over the chicken evenly.
12. Sprinkle half of the chopped cilantro and mint leaves over the rice layer.
13. Repeat the layers with the remaining chicken, cauliflower rice, and herbs.
14. Cover the pot tightly with a lid, turn the heat to low, and let it cook for 15 minutes to allow the flavors to meld together.
15. Turn off the heat, let it rest for another 10 minutes.
16. Before serving, gently fluff the biryani with a fork, garnish with the fried cashews and raisins.
17. Serve warm, accompanied by a fresh side salad or raita of choice.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6483 mg | 282% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 91.9 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 911 mg | 70% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 7020 mg | 149% | |
*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.
