Cauliflower Rice Chicken Biryani
Experience the vibrant flavors of India with this simple and speedy skillet recipe that offers a low-carb twist on traditional Chicken Biryani. By substituting riced cauliflower for conventional rice, this dish manages to be both Keto-friendly and gluten-free, while also adhering to Whole30 guidelines.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garam masala
- 3/4 teaspoon ground turmeric
- 1/4 teaspoons chili powder
- 1 tablespoon fresh lemon juice
- 3 teaspoons Clarified Butter
- 1 large yellow onion
- 1 to 2 hot green chili pepper
- 6 cups cauliflower rice
- 1/4 cup chopped cilantro
- lemon wedges
- 1 teaspoons minced garlic
- 2 teaspoon kosher salt
- 1 teaspoons grated ginger
Instructions
- 1
Rub the chicken pieces with 1 teaspoon of salt, grated ginger, minced garlic, 1/2 teaspoon of garam masala, chili powder, 1/4 teaspoon of turmeric, and a splash of lemon juice.
- 2
Heat a large skillet over high heat and melt 1 teaspoon of ghee. Introduce half of the seasoned chicken to the skillet, cooking until it achieves a golden-brown color and is fully cooked, approximately 5 minutes, stirring it halfway through.
- 3
Once done, remove the chicken from the skillet and set it aside. Repeat the process with the remaining ghee and chicken, then set aside again.
- 4
In the same skillet, add 2 teaspoons of ghee and lower the heat to medium-high. Toss in the diced onion and sauté until they turn a rich golden hue, about 3 to 4 minutes.
- 5
Incorporate the green chili, cauliflower rice, the leftover 1 teaspoon of salt, 1/2 teaspoon of garam masala, and 1/2 teaspoon of turmeric into the skillet.
- 6
Stir and cook the mixture until the cauliflower is tender, which should take around 6 minutes.
- 7
Fold in the cooked chicken and finish with a sprinkle of fresh cilantro for garnish.
- 8
Present with lemon wedges on the side.