Paleo Single Plate Chicken Biryani
Indulge in the vibrant flavors of this Paleo Single Plate Chicken Biryani, a wholesome twist on the classic dish, designed to fit a clean-eating lifestyle. This recipe replaces traditional rice with nutrient-packed cauliflower rice, blending it seamlessly with tender, spiced chicken thighs and creamy coconut milk for a decadent yet healthy meal. Aromatic biryani masala, turmeric, cinnamon, and cardamom infuse each bite, while fresh mint, cilantro, sliced almonds, and plump raisins add texture and brightness. Ready in just 50 minutes, this one-skillet wonder is perfect for a flavorful and guilt-free dinner, serving up comfort and health in every bite. Keywords: paleo chicken biryani, cauliflower rice biryani, healthy one-skillet recipe, gluten-free chicken biryani, clean eating biryani.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless chicken thighs
- 1 medium head cauliflower
- 1 large onion
- 3 large garlic cloves
- 1 inch fresh ginger
- 1 medium tomato
- 0.5 cup full-fat coconut milk
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh mint leaves
- 1 tablespoon biryani masala
- 1 teaspoon turmeric powder
- 1 inch cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons sliced almonds
- 2 tablespoons raisins
Instructions
Begin by preparing the cauliflower rice. Cut the medium head of cauliflower into large florets and pulse them in a food processor until you have rice-sized granules. Set aside.
Slice the large onion thinly, mince the garlic cloves, and grate the ginger. Dice the medium tomato and chop the fresh cilantro and mint leaves. Set these aside for use later.
Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Stir for about 30 seconds until fragrant.
Add the sliced onions and sauté until golden brown, approximately 5-7 minutes.
Add minced garlic and ginger to the skillet, cooking for another minute while stirring constantly.
Add the biryani masala and turmeric powder into the mixture and stir for 30 seconds to blend the spices.
Increase the heat to medium-high and add the chicken pieces to the skillet. Season with sea salt and black pepper. Cook until the chicken is browned on all sides, about 5 minutes.
Add the diced tomato, half a cup of coconut milk, and lemon juice. Stir to coat the chicken evenly with the sauce.
Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes until the chicken is fully cooked and tender.
Remove the lid and fold in the cauliflower rice. Cook uncovered for an additional 5-7 minutes until the cauliflower rice is tender but not mushy.
Garnish with fresh cilantro, mint leaves, sliced almonds, and raisins. Stir gently and serve hot on a single plate.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 52.9 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3988 mg | 85% | |
*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.
