Here is my newest recipe in the Biryani series. Low-carb chicken biryani using cauliflower rice instead of basmati rice with delicious warm, authentic flavors. Other than the Marinating time, this keto-friendly recipe can be ready in half an hour and makes a great weeknight meal option.
Cauliflower is one of my favorite vegetables that I always have in my refrigerator. From Aloo Gobhi to Paav bhaji and Cauliflower Soup this versatile vegetable has been in rotation for my weekly meals. I also enjoy the cauliflower pizza and my recent obsession is the cauliflower jeera rice that pairs really well with Indian curries.
Thank you for your overwhelming positive responses to my most popular Chicken Biryani Recipe. Since many of you have requested a low-carb version, I decided to make the Biryani using cauliflower rice. And I am happy to tell you guys that this keto-friendly chicken biryani has the same biryani flavors as tender cooked chicken we love. Depending on how much you cook the cauliflower rice, it can have a bit crunchy texture or can be soft and well cooked.
What does Cauliflower rice taste like?
Cauliflower rice does not taste like regular rice. It has a mild, nutty taste and if cooked properly has a nice chewy texture like rice. The best part of cooking cauliflower rice in a recipe like biryani is that the aromatic ghee and spices completely mask the natural smell of cauliflower.
How to make cauliflower rice?
Although you can buy ready-made cauliflower rice from the produce aisle or frozen section of most grocery stores, it is very easy to make cauliflower rice at home. You can either use a boxed grater or simply pulse chunks of cauliflower florets in a food processor. I prefer the food processor as it is mess-free and quick. You can also use the grater blade in the food processor and grate the cauliflower florets to make the rice.
Step by step Recipe to make Cauliflower Rice Chicken Biryani
- Start with marinating the Chicken. In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside (photos 1 - 4).
- Next, make the cauliflower rice. Add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only ⅓ of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower (photos 5 - 6).
- Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium-high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve (photos 7 - 10).
- Add remaining ghee, add cumin seeds, and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until the chicken is fully cooked (photos 11 - 14).
- Add riced cauliflower and salt and gently mix everything together. Cook covered on low-medium heat for 10 minutes. Note: If you like a little more bite to the cauliflower cook it for 6 to 8 minutes. Stir everything together, spread the reserved caramelized onions on top, saffron bloomed in milk and garnish with mint and cilantro (photos 15 - 18).
- Enjoy hot with a squeeze of fresh lemon.
Serving Ideas
- Beet Raita
- Spicy Mango Salad
- Cucumber Raita - Add peeled and grated cucumbers in whisked greek yogurt. Next, stir in salt and cumin powder. Garnish with mint or cilantro.
Love all the warm biryani flavors? Check out some of our family favorite biryani recipes:
- Chicken Biryani with Basmati Rice
- Vegetable and Paneer Biryani
- Shrimp Biryani
- Chickpea Biryani
- Brown Rice Chicken Biryani
- Fish Biryani
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Low Carb Chicken Biryani with Cauliflower Rice
Ingredients
- 1½ pounds chicken breasts or thighs cut into 2 inch pieces
- 1 teaspoon garam masala
- 1 teaspoon ginger
- 1 teaspoon garlic
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- ¼ cup fresh mint
- ¼ cup fresh cilantro
- 1 tablespoon lemon juice
- 2 tablespoons yogurt
- 1½ teaspoons kosher salt
- ¼ cup ghee
- 1 large yellow onion thinly sliced
- 1 teaspoon shah jeera regular cumin seed also works
- 1 Indian bay leaf
- 6 cups riced cauliflower
- 1 teaspoon kosher salt
- 1 pinch saffron optional
- 1 tablespoon warm milk optional
Instructions
- In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside.
- To make the cauliflower rice, add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only ⅓ of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
- Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve.
- Add remaining ghee, add cumin seeds and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until chicken is fully cooked.
- Add riced cauliflower and salt and gently mix everything together. Cook covered on low-medium heat for 10 minutes. Stir everything together, spread the reserved caramelized onions on top, saffron bloomed in milk and garnish with mint and cilantro. Enjoy hot with raita and squeeze of fresh lemon.
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Heide Linde Horeth says
This looks absolutely delicious! I love the step by step instructions too. Thanks!
Archana says
Thank you Heide!
Louise says
Alright. Here goes. Dear Archana, you have to stop! EVERYTHING is always so delicious!!! This time, I made your recipe following all steps scrupulously. I had ALL the ingredients. Except one. Wait for it. I had no chicken. But decided to do the Biryani anyway. IT WAS DELICIOUS, truly fabulous. (We ate the whole thing for supper and there's only two of us.) Even though I had planned a fish dish as main. (Bah! I'll cook it tomorrow.)
Thank you, again and again, Archana!
Archana says
Dear Louise!! Thank you!! Thank you!! It’s comments and feedback like this that keeps me going day after day! Thank you for trying and taking time for such lovely review. I am so honored to hear that you are enjoying my recipes
Jenah says
This was very delicious!! I would cut down on the garam masala as it was too strong. Overall it tasted like biryani and was very satisfying.
Archana, can you pls come up with more desi dishes that avoid rice or roti pls?
Archana says
Thank you for your feedback!
Monica says
I haven’t tried this yet but wonder what else I could add besides chicken? Lentils or chick peas for the protein?
Archana says
Chickpeas will taste great! I also have a chickpeas biryani with rice
Jothy says
Is it possible to use frozen cauliflower rice? If so, how long should I cook it for?
Archana says
Yes! Same cook time.
Meena n says
Marinating the chicken is key. Easy tasty recipe.
Smitha Bal says
Hi Archana,
This looks so scrumptious. If you dont mind, could you share the recipe for the Cauliflower Jeera Rice as well. It is soo hard to find yummy low carb dishes, especially with rice being my greatest weakness. This recipe wud be a god given gift.
Archana says
Yes! On my to-do list
Umme abdullah says
Looking forward to trying it... just had a question..
could you please tell me roughly how many cups of rice can be made out of one medium floret of cauliflower?
Archana says
3 to 4 cups
Geetha Parasuram says
Archana ! Archana ! The biriyani flavor was spot on. . My husband is a good cook and makes excellent biriyani, but it has never smelled or tasted so good.
I decided to meal prep for the week - make the chicken separately and add the cauliflower rice on a daily basis (Top with fried onions and cashews with raitha on the side -yum!!) My husband prefers it crunchy and I prefer it cooked. So it was perfect to add and warm up to each one's taste,
I am so looking forward to trying you other recipes. THANK YOU.
Lisa says
This was amazing, and I don’t feel bad eating more than usual. My mom shared the site with me, the Instant Pot Bryiani is also delicious, which I was about to make, but this recipe popped up in the header, and I’m thrilled I made this instead. This is now on my fav recipes list! Thanks so much for sharing.
Prithi says
Truly a great recipe! Saved on my Favourites tab.
Micaela says
Hello! Is it possible to substitute paneer for a veg option? Would it still be prepared the same way?
Archana says
Yes absolutely. Paneer cooks much faster so I would sautee marinated paneer for about 5 mins or so.