Whole30 Chicken Biryani
Elevate your mealtime with this fragrant and satisfying Whole30 Chicken Biryani, a healthy spin on the classic Indian favorite. This recipe swaps traditional rice for cauliflower rice, delivering all the bold flavors you love while staying Whole30-compliant. Tender chicken thighs are marinated in a vibrant blend of chili, coriander, cumin, turmeric, and lemon juice, then simmered with onions, garlic, fresh ginger, coconut milk, and aromatic whole spices like cinnamon, cardamom, and cloves for a rich and creamy base. The cauliflower rice absorbs all the delicious flavors, creating a wholesome, grain-free dish that’s perfect for clean eating. Finished with fresh cilantro, mint, and a squeeze of lemon juice, this one-pot wonder combines health and indulgence in every bite. Ready in under an hour, it’s an ideal recipe for busy weeknights that doesn’t compromise on taste. Keywords: Whole30 chicken biryani, cauliflower rice biryani, grain-free chicken biryani, healthy Indian recipes.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 heads cauliflower
- 1 medium onion
- 1 inch piece fresh ginger
- 4 whole garlic cloves
- 200 ml coconut milk, full-fat
- 3 tablespoons ghee
- 2 tablespoons tomato paste (Whole30 compliant)
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 stick whole cinnamon stick
- 4 pods whole green cardamom pods
- 4 cloves whole cloves
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 0.25 cup fresh mint leaves
- 2 tablespoons fresh lemon juice
Instructions
Grate the cauliflower heads using a food processor to create a rice-like texture. Set aside.
In a large bowl, marinate the chicken thighs with salt, chili powder, coriander powder, cumin powder, turmeric powder, and lemon juice. Let it rest for at least 15 minutes.
Finely slice the onion and set aside. Mince the garlic cloves and finely grate the ginger.
Heat 2 tablespoons of ghee in a large skillet over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Saute until they release their aroma, about 1 minute.
Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Add the ginger and garlic to the onions and continue to sauté for another 2 minutes.
Incorporate the marinated chicken into the skillet, adding the tomato paste as well. Cook for about 12-15 minutes until the chicken is cooked through, stirring occasionally.
Pour in the coconut milk and mix well. Allow it to simmer for another 5 minutes.
In a separate pan, heat the remaining 1 tablespoon of ghee over medium heat. Add the cauliflower rice, stirring frequently, and cook for about 5-7 minutes until tender.
Mix the cooked cauliflower rice into the chicken mixture, ensuring everything is evenly combined.
Serve the chicken biryani garnished with freshly chopped cilantro and mint leaves.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 12.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1976 mg | 42% | |
*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.
