My take on chicken biriyani with cauliflower rice. If you have been following me for a while, then you know how much I love Indian and Persian food! Chicken biryani is quite possibly the most well-known rice dish from India, which is a long and complex dish. This low-carb skillet version transforms biryani into a.
Low-carb chicken biryani using cauliflower rice instead of the basmati rice with delicious warm, authentic flavors.
Other than the Marinating time, this keto friendly recipe can be ready in half an hour and makes a great weeknight meal option.
Say hello to cauliflower rice Keto Biryani.
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If you have been following me for a while, then you know how much I love Indian and Persian food! Chicken biryani is quite possibly the most well-known rice dish from India, which is a long and complex dish. This low-carb skillet version transforms biryani into a.
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Composition for My take on chicken biriyani with cauliflower rice:
- Provide 300 gm for Chicken boneless, skinless. I have used thigh piece.
- Need 2 tbsp yoghurt.
- Provide 1 for medium onion.
- Need 2 cloves for garlic - grated.
- Require 1 for tomato.
- Need 1.5 tbsp ginger paste.
- You need 3 tbsp - biriyani spice.
- Prepare 300 gm - cauliflower rice.
- Require 2 tbsp vegetable/olive oil.
If you are a desi boy or a desi girl then you've probably had a craving for biryani. In this version of chicken biryani we are using cauliflower rice instead of typical Indian rice. Then I will bag it up into freezer bags. This will take the chill off the chicken and allow the marinade to.
My take on chicken biriyani with cauliflower rice making process:
- Cut the chicken into small pieces. Marinade with yoghurt and 2 tbsp of the biriyani spice. Keep 30 min at least, if possible, 1 hr..
- Dice onion and tomato, grate ginger and garlic..
- In a pot at 2 tbsp oil - medium heat. Fry onion until it is translucent, add garlic and ginger, fry 30 sec, add tomato. Fry until the raw smell of tomato goes away or until it is mashed..
- Add marinated chicken and fry for 5 minutes (or check the chicken, make sure it is cooked, break one with spatula to see if the inside is cooked). Add a 1-2 tbsp of water, if you feel the mixture is going to burn..
- Add cauliflower rice, add the rest of biriyani spice (1tbsp). Mix well, with occasional stirring for 4-5 min. Add 5 tbsp water and cover. Let it be for 15 minutes. Check occasionally to ensure it doesnt burn at the bottom..
- Ideally, the biriyani should be put on 'dum'. The cooked chicken with gravy should be put in layers with the rice. Then the pot should be sealed and cooked in low flame for 45 min to an hour. I have not tried that with cauliflower rice. I shall share if I do it like that in future..
Hyderabad Chicken biryani is savory rice with spicy marinated chicken, caramelized onions over basmati rice. Chicken - As I said above we will use boneless chicken thigh. Chicken thigh takes longer to cook as compared to breast and stays much juicier too. How to Make Chicken Cauliflower Rice and Beans. It takes me a lot of thinking to first come up with a recipe idea and then to simplify it.
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