Easy Chicken Biryani

Chicken biryani was one of my favorite Indian dishes growing up. I always ordered it from take it because it combined everything I wanted in one. We’ve turned a typical high carb dish in this low carb Easy Chicken Biryani dish. We use cauliflower rice as the base, but keep all the favors and textures you would normally find in a restaurant style chicken biryani!


Easy Chicken Biryani

A spicy Indian chicken dish served with riced cauliflower and cilantro.

 

Ingredients:

 

1.5 lbs boneless skinless chicken thighs, cubed

3/4 cup whole milk yogurt

2 cloves garlic, minced

1.5 tsp Pink Himalayan Salt

1.5 tsp garam masala

1 tsp ground paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1 tbsp fresh lemon juice

6 tbsp unsalted butter, divided

1/2 medium yellow onion, thinly sliced

1 small jalapeno pepper, seeded and sliced

6 cups fresh riced cauliflower

1/4 cup fresh cilantro, chopped plus more for garnish

US Customary – Metric

 

Instructions:

Combine yogurt, garlic, ½ teaspoon salt, spices, and lemon juice in a medium bowl and whisk well. Stir in chicken cubes, cover, and marinate for 2-24 hours.

Melt 2 tablespoons of butter in a large skillet over medium-high heat, then add half of the chicken to the skillet. Cook until browned, about 5 minutes, flipping occasionally. Remove to a plate and repeat with remaining chicken, adding butter if necessary. Remove chicken from skillet to a bowl and set aside.

Turn the heat down to medium-low and add 2 more tbsp of butter. Add the sliced onions and allow to cook, stirring occasionally, until very tender and slightly caramelized, about 10 minutes.

Melt remaining butter (2 tbsp), then stir in jalapeno (if using), cauliflower rice, and season with remaining salt. Cook, stirring until cauliflower rice is tender and any liquid has evaporated, about 5-7 minutes.

Add the chicken and fresh cilantro into the skillet and combine, heating through the chicken, about 2 minutes.

Serve immediately with a garnish of fresh cilantro. Enjoy!



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