Whole30 Single Plate Chicken Biryani
Savor the vibrant flavors of this Whole30 Single Plate Chicken Biryani, a nutritious and wholesome twist on the classic Indian dish. Perfectly spiced, tender chicken thighs are simmered in a rich blend of coconut milk, garlic, ginger, and warming spices like turmeric, garam masala, and cumin, all brought together with cauliflower rice for a grain-free alternative. This one-pan dish is not only packed with bold flavors but also loaded with wholesome veggies like shredded carrots, peas, and caramelized onions, topped with fresh cilantro and a zesty squeeze of lemon juice. Ready in just about an hour, this gluten-free, dairy-free meal is ideal for those following a Whole30 lifestyle or anyone craving a healthier take on traditional biryani. Serve it piping hot, and enjoy this guilt-free, hearty plate that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 head cauliflower
- 2 tablespoons coconut oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup Whole30 compliant chicken broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 2 leaves bay leaves
- 0.25 cup cilantro, chopped
- 1 tablespoon lemon juice
- 1 medium carrot, shredded
- 0.5 cup green peas
Instructions
Grate the cauliflower using a food processor or box grater to form rice-sized pieces. Set aside.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the thinly sliced onion and sauté until golden brown and caramelized, about 8 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil and the chicken thighs. Cook for about 5-7 minutes on each side, or until fully cooked and browned. Remove the chicken and set aside.
In the same pan, add the garlic and ginger. Sauté for about 1 minute until fragrant.
Add the chicken broth, coconut milk, turmeric, cumin, garam masala, cayenne pepper, and bay leaves to the pan. Bring to a simmer.
Return the chicken thighs to the pan, cover, and let them simmer in the sauce for about 10 minutes to absorb the flavors.
Add the grated cauliflower, shredded carrot, and peas to the pan. Stir well to combine everything uniformly. Cover and cook for an additional 10 minutes until the cauliflower is tender.
Remove the bay leaves, sprinkle the chopped cilantro over the biryani, and squeeze fresh lemon juice on top before serving.
Serve the chicken biryani hot, garnished with the caramelized onions.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1242 mg | 26% | |
*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.
