This quick and easy Indian-inspired low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It’s also Keto, gluten-free and Whole30 compliant.
Cauliflower Rice Chicken Biryani
If you have been following me for a while, then you know how much I love Indian food! Some favorites are this Chicken Tikka Masala and this Chicken Curry with Coconut Milk. This low-carb, veggie filled take on Chicken Biryani is delicious, a must try!
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 quick, accessible dish made with easy-to-find ingredients. The whole thing comes together in less than 30 minutes making this the perfect weeknight dish!
I’m always looking for new ways to prepare cauliflower rice, so I’m excited with how this turned out. Made with tender spiced chicken breast, it’s so flavorful, with the perfect balance of heat and aromatic spices and the fresh lemon brightens the whole dish up.
More Cauliflower Rice Recipes You May Enjoy:
- Skillet Taco Cauliflower Rice
- Honey Teriyaki Salmon Cauliflower Rice
- King Crab Fried Cauliflower Rice
- Roasted Cauliflower Rice
- Mexican Cauliflower Rice
Cauliflower Rice Chicken Biryani
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
Instructions
- Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
- 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.
- Set aside and repeat with the remaining ghee and chicken. Set aside.
- 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.
- Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
- Cook, stirring until tender, about 6 minutes.
- Stir in chicken and garnish with cilantro.
- Serve with lemon wedges.
