Cauliflower Rice Chicken Biryani

Here is my newest recipe in the Biryani series. Low-carb chicken biryani using cauliflower rice instead of the 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 on 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 with 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 nice chewy texture like rice. 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 caulilfower 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 marinade 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 1/3 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 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. 

Other serving ideas for Cauliflower Rice Chicken Biryani:

• Beet Raita
• Cucumber Raita – Add peeled and grated cucumbers in whisked greek yogurt. Next, stir in salt and cumin powder. Garnish with mint ot cilantro.
• Spicy Mango Salad

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

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4.84 from 6 votes

Low Carb Chicken Biryani with Cauliflower Rice

Low-carb chicken biryani using cauliflower rice instead of the basmati rice with delicious warm, authentic flavors.

Prep Time20 mins

Cook Time40 mins

Marinating Chicken20 mins

Total Time1 hr 20 mins

Course: dinner, Entree

Cuisine: Indian

Keyword: cauliflower rice chicken biryani, low carb biryani

Servings: 4

Calories: 382kcal

Author: Archana Mundhe

Ingredients

• 1.5 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
• 1/2 teaspoon ground turmeric
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro
• 1 tablespoon lemon juice
• 2 tablespoon yogurt
• 1.5 teaspoons kosher salt
• 1/4 cup ghee
• 1 large yellow onion thinly sliced
• 1 teaspoon shah jeera regular cumin seed also works
• 1 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 marinade 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 1/3 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.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 17g | Protein: 42g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 1748mg | Potassium: 1447mg | Fiber: 6g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 123mg | Calcium: 95mg | Iron: 2mg

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