Paleo Chicken Tikka Biryani
Delight in the bold and aromatic flavors of this Paleo Chicken Tikka Biryani—a gluten-free, grain-free twist on the classic Indian dish, crafted with tender marinated chicken, creamy coconut milk, and nutrient-packed cauliflower rice. This recipe balances traditional spices like garam masala, turmeric, and cumin with the richness of ghee, creating a comforting meal that's both healthy and indulgent. Perfect for paleo diets, it’s garnished with fresh cilantro and crunchy almonds for added texture and vibrant appeal. With just 30 minutes of prep and 45 minutes of cook time, this wholesome and elegant biryani is ideal for a flavorful weeknight dinner or special gathering.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 200 ml Coconut milk
- 1 large head Cauliflower
- 3 tablespoons Ghee
- 1 medium Onion
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 2 tablespoons Tomato paste
- 2 tablespoons Lemon juice
- 2 teaspoons Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh cilantro
- 0.25 cup Almonds
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large mixing bowl, combine coconut milk, lemon juice, garlic (minced), ginger (grated), tomato paste, cumin powder, coriander powder, garam masala, paprika, turmeric powder, salt, and black pepper. Whisk well to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into florets. Use a food processor to pulse the cauliflower until it resembles grains of rice. Set aside.
Finely chop the onion. Heat 1 tablespoon of ghee in a large skillet over medium heat. Add the onions and sauté until they become translucent.
Once the chicken is marinated, heat 2 tablespoons of ghee in a large, heavy-bottomed pot over medium-high heat. Add the marinated chicken, including all the marinade, and cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and the marinade reduces slightly.
Add the pre-cooked onions to the pot with the chicken. Stir until well combined.
Add the cauliflower rice to the pot and mix well with the chicken mixture. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to blend and the cauliflower to cook through.
Chop the fresh cilantro and almonds for garnish.
Once cooked, remove the pot from heat. Garnish with chopped cilantro and almonds before serving.
Serve hot and enjoy your delicious Paleo Chicken Tikka Biryani!
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 43.5 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5075 mg | 108% | |
*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.
