Print Recipe
5 from 1 vote
This low carb chicken biryani is simple to prepare yet loaded with flavour from aromatic spices.
Tasty as cold as it is hot, this is a great option for lunchtime leftovers!
Prep Time7 mins
Cook Time45 mins
Total Time52 mins
Course: Main Course
Cuisine: Indian
Keyword: Cauliflower, Chicken, Curry
Servings: 4 people
Calories: 315kcal

Ingredients

  • 4 large chicken thighs skinless, diced
  • 4 cardamom pods lightly crushed
  • 400 g cauliflower rice
  • 3 tbsp extra virgin olive oil
  • 600 ml chicken stock
  • 2 cloves garlic minced
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2.5 cm fresh ginger grated
  • 1 medium white onion finely sliced
  • 1 tbsp fresh coriander (cilantro) chopped
  • ΒΌ tsp ground cloves

To serve

  • 60 g natural yoghurt (yogurt)
  • 1 large spring onion (green onion) finely slice
  • 1 tsp ground cumin
  • 5 g fresh coriander (cilantro) finely chopped
  • salt and pepper to season

Instructions

  • Heat a tablespoon of olive oil in a small pan over a low/medium heat and add the sliced onion. Cook the onion gently until translucent and the edges begin to crisp and caramelise. Set to one side.
  • Whilst the onion is cooking, heat a tablespoon of olive oil in a large pan over a medium heat. Add the chicken pieces, cooking until browned all over. Remove from the pan with a slotted spoon and set to one side.
  • Heat the remaining oil in the pan used for the chicken and reduce the heat. Add the grated ginger and the minced garlic cloves, sweating gently until tender and fragrant.
  • Stir in the ground spices and cardamom pods, warming them through.
  • Return the chicken to the pan and stir to coat in the spices.
  • Add the stock and bring to a gentle boil then gently simmer for 20 minutes.
  • Add the cauliflower rice and half the onions. Stir well to combine.
  • Continue to simmer for a further 5-10 minutes allowing the rice to absorb all the stock and seasoning.
  • Whilst the rice is cooking, add the yoghurt to a serving dish with the cumin, salt and pepper and stir to combine. Stir through fresh coriander and top with the sliced scallions.
  • Scatter the remaining onions and coriander over the biryani to serve.

Nutrition

Calories: 315kcal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Fiber: 4g

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