Recipe of Yummy My take on chicken biriyani with cauliflower rice

My take on chicken biriyani with cauliflower rice Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “My take on chicken biriyani with cauliflower rice” recipe we have found so far. This is gonna really delicious.

Ingredients of My take on chicken biriyani with cauliflower rice

1. Prepare 300 gm of Chicken boneless, skinless. I have used thigh piece.
2. Prepare 2 tbsp of yoghurt.
3. You need 1 of medium onion.
4. It’s 2 cloves of garlic - grated.
5. Take 1 of tomato.
6. It’s 1.5 tbsp of ginger paste.
7. Take 3 tbsp of biriyani spice.
8. Make ready 300 gm of cauliflower rice.
9. Prepare 2 tbsp of vegetable/olive oil.

Then I will bag it up into freezer bags.Chicken biryani with cauliflower rice, it taste best with gongura chutney :).Flavourful cauliflower rice cooked with marinated chicken low and slow to create a decadent keto version of this Indian classic.Say hello to cauliflower rice Keto Biryani.

My take on chicken biriyani with cauliflower rice instructions

1. 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..
2. Dice onion and tomato, grate ginger and garlic..
3. 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..
4. 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..
5. 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..
6. 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..

It's traditionally made with Basmati rice so all I had to do here was to make an easy swap and use low carb cauliflower rice instead.That's the great thing about cooking Indian food at.In this version of chicken biryani we are using cauliflower rice instead of typical Indian rice.

If you are a desi boy or a desi girl then you've probably had a craving for biryani and been saving it up.This will take the chill off the chicken and allow the marinade to.Chicken Biryani's are flavorful one-pot meals loved by all Indians and Sri Lankans.They are usually elaborate dishes full of enticing flavors.It is excellent on its own or goes great with onion Raita and a boiled egg or with some popodams.