Cauliflower Rice Chicken Biryani

Cauliflower Rice Chicken Biryani

from skinnytaste.com
30 min
4 servings

This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.

Ingredients

  • 1 pound boneless, skinless chicken breasts (cut into 1 inch chunks)
  • 2 teaspoon kosher salt
  • 1 teaspoons grated ginger
  • 1 teaspoons minced garlic
  • 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 (diced)
  • 1 to 2 hot green chili pepper (sliced)
  • 6 cups cauliflower rice (fresh or frozen)
  • 1/4 cup chopped cilantro
  • lemon wedges (for serving)

Directions

  1. 1

    Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.

  2. 2

    In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.

  3. 3

    Set aside and repeat with the remaining ghee and chicken. Set aside.

  4. 4

    Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.

  5. 5

    Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.

  6. 6

    Cook, stirring until tender, about 6 minutes.

  7. 7

    Stir in chicken and garnish with cilantro.

  8. 8

    Serve with lemon wedges.