This Low Carb chicken biryani is a perfect low-carb alternative dish, whether you are on a weight-loss journey, a diabetic trying to avoid blood sugar spikes caused by high carb meals, or simply enjoy eating low-carb delicious foods.
What is Biryani ?
Biryani is a world renowned Indian dish. It is traditionally made with either meat or vegies cooked with rice and an assortment of aromatic spices that are ground into a fine paste called “masala”. The mixture is then simmered in coconut milk creating a bold and flavorful dish. In this version of low carb chicken biryani, I’ve used my mom’s famous Biryani recipe but substituted the traditional white rice for cauliflower “rice” which carries the same rich flavor but has a lower glycemic index.
How to make Cauliflower “rice”:
As the name implies, cauliflower is the main ingredient used instead of using traditional rice. Cauliflower “rice” or “pearls” can be made in a food processor. If you are using fresh cauliflower, cut the cauliflower into 1-inch florets and steam it until it’s tender. If you are using frozen cauliflower, you can skip this step. Add the florets to a food processor in small batches and pulse the cauliflower until small rice-sized pieces are formed.
You can also buy Cauliflower “rice” from a grocery store which can save you a lot of time.
500 gms chicken
1 head of cauliflower “riced”
1 red onion sliced
1/4 cup cashews
6 cloves garlic
1/2 inch ginger
4 green chilles
1 can organic coconut milk
1 tbsp coriander powder
1 tsp red chili powder (optional)
1/2 tsp turmeric powder
1 inch cinnamon bark
2 tbsp of coconut oil
2 tbsp of ghee (clarified butter)
salt to taste
Grind the garlic, ginger, chilies, cloves and cinnamon to a fine paste.
Heat the coconut oil in a heavy bottomed pan such as a cast iron pot.
Add the coriander powder and turmeric powder to the hot oil and let it roast for a few seconds. If you are looking to spice up the dish, add the red chili power at this point.
Add the ground paste to the pan and cook until its golden brown.
Add the chicken and saute it for a few minutes until the edges start to brown
Now add the coconut milk and let it simmer for 20 mins or until the chicken is well cooked.
In the meantime, add the ghee to another pan and caramelize the onions
Remove the caramelized onions and roast the cashews in the left over ghee
Once the chicken is well cooked, add the riced cauliflower to the pot and let it cook for a few minutes taking care to not let it over cook as the cauliflower will turn mushy when over cooked.
Remove the dish from the stove top and garnish with the caramelized onions and roasted cashews.