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Thai Panang Curry

This authentic Thai Panang curry is flavorful and rich with notes of coconut and peanut and the sweet curry sauce. Plus, it's vegan too. My version of this vegetarian and gluten-free meal uses tofu and is packed with colorful vegetables. We love it with steamed Jasmine Rice but it's also a fantastic low-carb recipe if you serve it with cauliflower rice.

Thai Panang Curry garnished with basil and peanuts served in a white bowl
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Origins

Panang curry originally came from Malaysia and Thailand. In fact, it was named after the city of Penang, which is off of Malaysia's west coast.

This is a very old recipe, and the earliest records of it date back to 1890 when it was called Phanaeng. Today, you will find it all over Thailand in street market stalls and served with a bowl of sticky rice.

Variations

Authentic Panang curry is made with some type of meat - often either beef or chicken - that is simmered in coconut milk, palm sugar, fish sauce, and kaffir lime leaves.

The result is a curry that lights up your taste buds.

I changed it a bit and made it vegan. Instead of meat, I added extra firm tofu that I either bake or stir-fry. I also use vegan curry paste (it doesn't have fish sauce or shrimp in it). To keep it gluten-free, instead of soy sauce, use tamari.

Panang Curry

What is Panang curry? Panang curry a rich and creamy curry sauce that has a bit of spice to it that is balanced out with notes of peanuts and coconut. It combines both spicy and sour flavors into one irresistible dish.

It has such a powerful flavor that people eat this dish very slowly, relishing each bite and allowing their taste buds to recover between spoonfuls. If you want yours to be milder, just use less curry paste in your recipe.

How is Panang curry different than red curry? Panang curry contains ground peanuts - neither red curry nor green curry has that. It also has a sweet flavor than red curry and isn't nearly as spicy.

Tips

This recipe calls for some ingredients that you will only find in Asian grocery stores. For example, you will need Thai basil, which is easily found there. Trust me, Thai basil has a different flavor than western basil that grows here, so I suggest using it.

However, if you can't find Thai basil, garnish with cilantro or regular basil. Both will work in a pinch.

Ingredients for Thai Curry - curry paste, coconut milk, peanut butter and soy sauce

I love the Maseri brand curry paste since it does not have any fish ingredients in it and it is packed with authentic flavors. If you eat a plant-based diet, use this curry. Plus, it makes this recipe super easy and authentic-tasting without having to locate hard-to-find ingredients like kaffir lime or galangal.

onions and peppers on a cutting board

Ingredients

This is what I used to make my vegan and gluten-free Panang curry. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.

  • Oil
  • Garlic cloves
  • Yellow onion
  • Red bell pepper
  • Orange pepper
  • Vegan Panang curry paste
  • Coconut milk
  • Extra firm tofu
  • Peanut butter
  • Soy sauce or Tamari
  • Lime
  • Thai basil (or basil or cilantro)
Thai Panang Curry garnished with basil and peanuts served in a white bowl

Instructions

Here are my step by step instructions:

  • Sauté the garlic in oil in a large wok or skillet until it is fragrant, which is about 30 seconds (photo 1).
  • Add onions and peppers and cook for 2-3 minutes, or until they are slightly tender (photo 2).
  • Push all the veggies to the side and add the Panang curry paste to the middle of the wok (photos 3 and 4).
Photos one through four of making Thai curry
  • Fry the curry paste for a few seconds with some of the existing oil in the pan, then mix the curry paste with the vegetables (photo 5).
  • Stir in the coconut milk and mix it until the sauce looks creamy and well-blended (photos 6 and 7).
  • Add half of the basil leaves, tofu, and salt. Mix this together well (photo 8).
Photos five through eight of making Panang Curry
  • Cover and cook on medium heat for 5 minutes, or until the curry comes to a gentle boil (photo 9).
  • Add peanut butter and soy sauce. Mix this together well (photos 10 and 11).
  • Garnish with basil leaves and enjoy (photo 11).
Photos nine though twelve of making vegan thai curry with tofu

FAQ

Where can I find vegan Panang curry paste?

You can look at your local Asian market, or search your local grocery store in the international foods section. The easiest place to buy it is online.

How do you store leftover Panang curry?

This has the best flavor when you serve it fresh and hot right off the stove. Store leftovers in the refrigerator in an airtight container. It will stay fresh for up to 5 days.

Is Panang Curry sauce gluten-free?

Yes, this is a gluten-free dish. If you are really sensitive to gluten, use tamari instead of soy sauce.

Is this recipe keto?

Yes, this recipe is keto. You can cut back on even more carbs if you serve it over cauliflower rice instead of white or brown rice.

If you enjoyed this Thai Panang curry recipe, you should check out these Thai recipes next.

Recipe

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4.72 from 7 votes

Thai Panang Curry

This authentic Thai Panang curry is flavorful and rich with notes of coconut and peanut and the sweet curry sauce. Plus, it's vegan too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Entree, Lunch
Cuisine: Thai
Servings: 4
Calories: 213kcal
Author: Archana Mundhe

Equipment

Ingredients

Instructions

  • Heat oil in a large skillet or wok over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add onion, peppers and cook for 2 to 3 minutes or until the veggies are slightly tender. Push all the veggies to the sides of the wok and add Panang curry paste in the middle of the wok.
  • Fry the curry paste for a few seconds with some of the existing oil in the pan. Then mix the curry paste in the veggies. Stir in coconut milk and mix until the sauce looks creamy and well blended. Add half of the basil leaves, tofu, and salt. Mix well.
  • Cover and cook on medium heat for 5 minutes or until the curry comes to a gentle boil. Add peanut butter, soy sauce and mix well. Garnish with remaining basil leaves, add lime juice and enjoy hot with steamed Jasmine rice.

Video

Notes

  • Add only 2 tablespoons of curry paste for a less spicy curry 
  • Add ½ to 1 cup of water for more soupy curry 

Nutrition

Calories: 213kcal | Carbohydrates: 14g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Sodium: 219mg | Potassium: 379mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6644IU | Vitamin C: 87mg | Calcium: 96mg | Iron: 3mg

How To Make Cauliflower Rice

Cauliflower rice is everywhere these days right?? And for good reason—it’s low in carbs, has an amazing texture, and can be substituted for rice in nearly any dish. 

Riced cauliflower makes a great base that can also absorb flavors and sauces making a complete and healthier version of your favorite dishes. 

cauliflower rice in a white bowl with a spoon

Once you make cauliflower rice from scratch you won’t want to go back to the frozen stuff. I’m sharing 4 DIFFERENT TECHNIQUES for making cauliflower rice at home with all the tips and shortcuts you’ll need to make this part of your regular routine. Because homemade cauliflower rice is so much better!

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WHY make cauliflower rice from scratch when you can find it in the freezer section and sometimes also “fresh” in the produce section??

  • From scratch has a much better texture
  •  You can control how coarse or fine you make the pieces so it’s much more versatile
  • The “riced cauliflower in the produce section at the supermarket is very expensive & often not very fresh
  • Freshly made cuts down on packaging waste
2 cauliflower heads

Cauliflower Rice - 4 ways

How do you make homemade cauliflower rice? There are 4 different ways. You can either use a food processor, a grater, chop it up with a chef's knife, or use a blender.

The very first step is to prep the head of cauliflower. To do this follow these two steps:

  1. Cut the outer leaves off and discard them (photo 1).
  2. Cut cauliflower florets from the stems. You can keep about an inch of stem under the florets (photo 2).
cutting cauliflower florets

Now you are ready to turn the florets into rice. Here's how to make it in each of these four ways.

Method 1 - Food Processor

First, let's look at how to make cauliflower rice in a food processor. This is the easiest method of all of them - just follow these steps.

  1. Put the stainless steel “S” blade inside the food processor (photo 1).
  2. Add the cauliflower florets filling the bowl up to the max line which is ⅓ of the food processor jar (photo 2).
  3. Pulse until the cauliflower turns into small rice-sized pieces, I usually do 15 pulses (photo 3).
  4. If needed, open the lid halfway through and scrape down any pieces that stick to the sides (photo 4). 
making riced cauliflower in food processor

Method 2 - Grater

This method takes a lot more effort on your part, but the grater is easier to store and a lot cheaper to buy.

To do this, simply grate the cauliflower florets using grater. Always use the large side of the grater (photos 1 and 2).

grating cauliflower

Method 3 - Chef's Knife   

This is the most difficult method of all if you aren't used to using a chef's knife. You basically just use a chef's knife to cut the florets into smaller rice-sized pieces. 

It's difficult to make the cuts all the same size and can be awkward trying to cut them up small enough.

Method 4 - Blender

This method is just as simple as using a food processor. However, you need to be super careful with this method and fill only 6 to 8 florets at a time. Do not overfill it or it won't chop them all up efficiently.

Here's how to make cauliflower rice in a blender.

  1. Fill the blender with 6-8 florets.
  2. Pulse for 4 to 5 times.

Since the blender jars usually are not large enough you will need to do this in several batches. Make sure not to over process the cauliflower.

Storing

This veggie is perfect for meal prep. Just make a bunch of it and then store it for later. Here's how to keep it fresh for the longest amount of time.

storing cauliflower rice

Store it in an airtight container in the refrigerator. It will last about 3-5 days (photos 1 and 2 above).

You can also freeze it. Place it inside quart-sized zip lock bags. Store about 1 cup of rice in each bag and flatten the rice so it's evenly distributed and freeze the bag flat.

It will stay fresh in the freezer for about 3-4 months.

When you are ready to prepare the frozen cauliflower rice, take it out of the freezer and allow it to thaw for 10-15 minutes before cooking. 

Cooking Instructions

Cooking it is even easier than cooking rice. Here's how to cook rice cauliflower:

  1. Heat 1 tablespoon of oil in a pan over medium heat (photo 1).
  2. Add the riced cauliflower (photo 2).
  3. Mix well and cook for 4 minutes or until the cauliflower is cooked tender, stirring frequently (photo 3).
  4. Turn the heat off, add salt and pepper, optionally garnish with chopped cilantro or parsley (photo 4). 
cooking cauliflower rice

Serving

I love serving cauliflower rice with Indian curries so I can enjoy all of the spicy flavors and have a low-carb diet. Indian curries and dals that are often paired with rice or Naan can be easily paired with cauliflower rice. Here are some of my favorite recipes to enjoy with cauliflower rice:

Benefits

There are lots of benefits to eating this cruciferous vegetable. It's a great low-carb option if you are trying to eat fewer carbs or follow the keto diet.

It's also a perfect choice for meal prepping. You can make it ahead of time and freeze it until you need it.

Plus, there are so many more nutrients in this vegetable than there are in rice. It has lots of antioxidants (which has been shown to lower your risk of cancer) and is packed with Vitamin C. It's also really high in fiber (for gut health) and can lower your risk of heart disease.

cauliflower rice in a bowl

Once you have tried the basic cauliflower rice recipe, here are some more recipes I would recommend to try:

FAQ

Here are some questions people ask about this easy side dish. If you have a question, please leave it in the comments, I'm happy to help.

What does cauliflower rice taste like?

Cauliflower rice has a slightly nutty undertone. If you are hoping to replace white rice with cauliflower rice, I suggest using spices so it resembles it the best.

How many carbs are in cauliflower rice?

One cup of cauliflower rice has 3 grams of net carbs (that is when you subtract the fiber from the total amount of carbs).

How do you make frozen cauliflower rice not soggy?

Let it thaw at room temperature for about 10-15 minutes. Then, saute it - this will draw most of the moisture out of it.

How do you soften cauliflower rice that is too crunchy?

If your cauliflower rice is too crunchy, you need to steam it or saute it for a longer amount of time. Steamed cauliflower rice will soften up the best.

Recipe

cauliflower rice in a white bowl
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How to make cauliflower rice

Make riced cauliflower at home and learn how to cook it in 5 minutes.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Indian
Servings: 2
Calories: 135kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 1 cauliflower head **

optional

  • 1 tablespoon oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon parsley or cilantro chopped for garnish

Instructions

  • Rinse the cauliflower and dry completely with paper towels. Cut the outer leaves off and discard them. Cut cauliflower florets from the stems. You can keep about an inch of stem under the florets.
  • Put the stainless steel “S” blade inside the food processor. Add the cauliflower florets filling the bowl up to the max line which is ⅓ of the food processor jar
  • Pulse until the cauliflower turns into small rice-sized pieces, around 15 pulses. If needed, open the lid halfway through and scrape down any pieces that stick to the sides
  • Store it in an airtight container in the refrigerator. It will last about 3-5 days or freeze in quart-sized zip lock bags. Store about 1 cup of rice in each bag and flatten the rice so it’s evenly distributed and freeze the bag flat. It will stay fresh in the freezer for about 3-4 months
  • When you are ready to prepare the frozen cauliflower rice, take it out of the freezer and allow it to thaw for 10-15 minutes before cooking

Cooking Instructions

  • Heat 1 tablespoon of oil in a pan over medium heat. Add the riced cauliflower
  • Mix well and cook for 4 minutes or until the cauliflower is cooked tender, stirring frequently
  • Turn the heat off, add salt and pepper, optionally garnish with chopped cilantro or parsley

Video

Notes

  • One medium-sized cauliflower head makes about 3 cups of rice which is 2 servings 
No Food Processor? Here are three other options:
  1. Grate the cauliflower florets using the large side of a box grater
  2. Or finely chop the cauliflower using a chefs knife 
  3. Use a blender - Fill the blender with 6-8 florets. Pulse for 4 to 5 times. Since the blender jars usually are not large enough you will need to do this in several batches. Make sure not to over-process the cauliflower

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 669mg | Potassium: 860mg | Fiber: 6g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 141mg | Calcium: 63mg | Iron: 1mg

Sweet & Tangy Asian Chicken Lettuce Wraps

Served over butter lettuce, these light, and bright Asian Chicken Lettuce Wraps are loaded with tender chicken, cooked in a sweet and sour sauce along with fresh ginger, garlic, celery, and carrots. A gluten-free and dairy-free meal starting from freezer to dinner table that is cooked in under 45 minutes using the Instant Pot Pressure cooker.

sweet and tangy asian chicken lettuce wraps on 2 plates and asian chicken in white bowl

I am so excited to add these healthy Asian Chicken lettuce wraps along with chicken lettuce wraps with tandoori chicken and vegetarian lettuce wraps with spicy tofu in our weekly meal plans. They are perfect for family meals and can also be made ahead for easy entertaining. You can adjust the sweetness and make them Keto or low-carb friendly by omitting or reducing the honey.

sweet and tangy asian chicken in white bowl with spoon

This delicious Chicken Lettuce recipe is from the "No-Thaw Paleo Cooking in Your Instant Pot Cookbook" written by Dr. Karen S Lee who is also the author of two more successful cookbooks:

No Thaw Paleo Cooking Cookbook Cover

About the author:

When her two children were younger and she had a full-time chiropractic practice, Dr. Karen S. Lee, founder of wellness website drkarenslee.com, sometimes found it difficult to make time for healthy and well-rounded meals. Especially when she would realize that she had forgotten to take meat out of the freezer earlier in the day.

With the help of the Instant Pot, however, Karen learned that there is now no need to take the time to thaw ingredients. In her third cookbook, NO-THAW PALEO COOKING IN YOUR INSTANT POT®: Fast, Flavorful Meals Straight from the Freezer, Karen provides all the tools, including a No-Thaw Cooking Tips section, to help readers create 75 delicious, from-frozen, Paleo recipes quickly and with ease.

“This cookbook is all about using the Instant Pot to help you put healthy meals on the table despite your busy life,” writes Karen in her introduction.

How to make Sweet and Tangy Chicken Lettuce Wraps:

Step 1: Cook the frozen chicken in flavorful sauce

Turn on the Instant Pot by pressing the “Pressure Cook/Manual” button and set the timer for 6 minutes on HIGH pressure. Insert the inner pot and add the orange juice, tamari (or coconut aminos), raw honey, and mirin. Stir. Add the frozen chicken thighs and spoon some of it on top of the chicken. Close the lid tightly and move the steam release handle to “Sealing.”

When the timer ends and the Instant Pot beeps, carefully turn the steam release handle to “Venting,” press “Cancel,” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully. Using tongs, carefully take out the chicken, place them on a cutting board and dice the meat into small pieces. The chicken pieces might be stuck together, but you should be able to cut through them easily. Set the chicken aside. Reserve the cooked liquid in a small bowl.

steps one through four showing cooking chicken in the Instant Pot

Step 2: Sauté fresh veggies and cook with the chicken

Add the avocado oil in the inner pot and coat the bottom evenly. Press “Sauté” and when the oil is hot, add the onion and sauté for 1 minute or until it is soft. Add the garlic, celery, carrots, ginger, sea salt, black pepper and orange zest. Stir well.

Add the diced chicken pieces and the reserved cooked liquid back into the inner pot and stir. Press the “Pressure Cook/Manual” button and set the timer for 10 minutes on HIGH pressure.

steps five and six showing adding the vegetables to Instant Pot

Step 3: Finish the filling

Meanwhile, mix the tapioca flour and water in a small bowl to make a slurry and set aside. When the timer ends and the Instant Pot beeps, press “Cancel” and allow the Instant Pot to cool down naturally for 10 minutes. Then, carefully turn the steam release handle to the “Venting” position for the steam to escape and the float valve to drop down. Press “Cancel,” and then “Sauté.”

Open the lid carefully and stir in the scallions (reserve 1 tablespoon for garnish), toasted sesame oil, and white pepper. Add the tapioca slurry into the inner pot while stirring for 1 minute or until the sauce thickens.

steps seven and eight showing adding slurry to instant pot

Press “Cancel,” ladle about 1 cup of sauce into a bowl, and reserve for serving. Using a slotted spoon, transfer the chicken into the lettuce wraps, add the garnishes and serve immediately. You can drizzle the reserved sauce if needed.

asian chicken on lettuce wrap on white plate

How to serve Asian Chicken wraps:

Butter Lettuce also known as Boston or Bibb Lettuce as recommended by Karen, are best to serve these asian chicken wraps. They are soft, melt-in-your-mouth and pliable with a mild buttery taste. They are available in most grocery stores such as stop & shop, whole foods etc.

You can also use small romaine lettuce or crunchy iceberg lettuce to serve the chicken. For a more filling meal, serve the sweet and tangy chicken over steamed rice.

2 sweet and tangy asian chicken lettuce wraps on white plate

Tips and substitutions on making Asian Chicken Wraps

  • If using fresh chicken instead of frozen, cut the chicken into bite sizes pieces. Sauté fresh veggies and cook the chicken along with the orange juice, tamari (or coconut aminos), raw honey, and mirin for 6 minutes followed by 10 minutes natural pressure release
  • Tamari or coconut aminos can be substituted with Soy Sauce if you are ok with gluten
  • You can adjust the sweetness and make them Keto or low-carb friendly by omitting or reducing the honey
  • Corn starch can be used instead of tapioca flour if you are not on a paleo diet

No-Thaw Cooking Tips from Dr.Karen S. Lee

Here are a few of the important tips from the No-Thaw Paleo Cooking in your Instant Pot Cookbook:

  • Meat Size - Cooking frozen meat that is 2 pounds or smaller results in more even cooking and a more tender texture.
  • Inner Pot Size - Before you freeze any meats, make sure the full width of all the pieces is less than 8 ⅝th inches wide. This is the diameter of the inner pot of the Instant Pot. You also want to pay attention to the height of the pot (6 ⅓ inches) and be sure not to fill the pot more than ⅔ full. Take the meat out of the original package and freeze it in the shape and size of the inner pot, so it's easy to cook it without defrosting.
  • Before Freezing - Take the chicken out of the original packaging and wrap it well with freezer paper or place it in a container or ziplock freezer bag. Don't forget to remove the paper that lines the tray that the meat was packaged in. Be sure to label the container or the bag clearly. Frozen meats are harder to recognize, so clearly label the type of meat, weight, and date.

For more awesome tips on how to cook delicious meals using frozen meats, seafood and veggies order a copy of The No-Thaw Paleo Cooking with your Instant Pot Cookbook today!

asian chicken on lettuce wrap on white plate

Recipe reprinted with permission from No Thaw PaleoCooking in your Instant Pot by Dr. Karen S. Lee, Page Street Publishing Co. 2019. Photo Credit: Donna Crous.

More family favorite meals that are easy and delicious:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

sweet and tangy asian chicken lettuce wraps
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5 from 3 votes

Sweet and Tangy Chicken Lettuce Wraps

Plain chicken is well, too plain. But not when you add all sorts of goodies on top and wrap it up in buttery lettuce with sweet and tangy sauce. You can adjust the sweetness by omitting or reducing the honey amount to make them Keto or low-carb friendly.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: dinner, Lunch
Cuisine: Chinese
Servings: 4
Calories: 337kcal
Author: Archana Mundhe

Ingredients

  • ¼ cup freshly squeezed orange juice
  • ¼ cup tamari or coconut aminos
  • 2 tablespoon raw honey
  • 1 tablespoon mirin or rice vinegar
  • 1 lb frozen boneless skinless chicken thighs
  • 2 tablespoon avocado oil
  • 1 cup diced onion
  • 1 tablespoon finely minced or pressed garlic
  • 2 celery diced
  • 2 carrots diced
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon grated orange zest
  • 1 tablespoon tapioca flour
  • 2 tablespoon water
  • 3 scallions chopped ½ cup, divided
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon white pepper
  • 1 or 2 small heads of bib butter or baby romaine lettuce leaves
  • 1 cucumber julienned
  • ½ cup sliced radishes
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon black sesame seeds

Instructions

  • Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 6 minutes on HIGH pressure. Insert the inner pot and add the orange juice, tamari (or coconut aminos), raw honey, and mirin. Stir. Add the frozen chicken thighs and spoon some of it on top of the chicken.
  • Close the lid tightly and move the steam release handle to “Sealing.”
  • When the timer ends and the Instant Pot beeps, carefully turn the steam release handle to “Venting,” press “Cancel,” and allow the Instant Pot to depressurize quickly until the float valve drops down. Open the lid carefully.
  • Using tongs, carefully take out the chicken, place them on a cutting board and dice the meat into small pieces. The chicken pieces might be stuck together, but you should be able to cut through them easily. Set the chicken aside. Reserve the cooked liquid in a small bowl.
  • Add the avocado oil to the inner pot and coat the bottom evenly. Press “Sauté” and when the oil is hot, add the onion and sauté for 1 minute or until it is soft. Add the garlic, celery, carrots, ginger, sea salt, black pepper, and orange zest. Stir well.
  • Add the diced chicken pieces and the reserved cooked liquid back into the inner pot and stir. Press the “Pressure Cooker/Manual” button and set the timer for 10 minutes on HIGH pressure.
  • Meanwhile, mix the tapioca flour and water in a small bowl to make a slurry and set aside.
  • When the timer ends and the Instant Pot beeps, press “Cancel” and allow the Instant Pot to cool down naturally for 10 minutes. Then, carefully turn the steam release handle to the “Venting” position for the steam to escape and the float valve to dropdown. Press “Cancel,” and then “Sauté.”
  • Open the lid carefully and stir in the scallions (reserve 1 tablespoon [3 g] for garnish), toasted sesame oil, and white pepper. Add the tapioca slurry into the inner pot while stirring for 1 minute or until the sauce thickens. Press “Cancel,” ladle about 1 cup (240 ml) of sauce into a bowl and reserve for serving.
  • Using a slotted spoon, transfer the chicken into the lettuce wraps, add the garnishes and serve immediately. You can drizzle the reserved sauce if needed.

Video

Nutrition

Calories: 337kcal | Carbohydrates: 28g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 782mg | Potassium: 774mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6737IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 2mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Cauliflower Rice Chicken Biryani

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 rice chicken biryani in two bowls

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.

whole cauliflower head

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).
steps for marinating chicken
  • 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).
cauliflower rice in food processor
  • 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).
sauteeing onions in ghee
  • 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).
cooking marinated chicken in a non stick pot
  • 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).
cooking cauliflower rice with chicken
  • Enjoy hot with a squeeze of fresh lemon. 
cauliflower rice biryani with lemon wedge, sliced cucumber and onion

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:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

cauliflower rice chicken biryani in 2 white bowls
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4.69 from 19 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
Servings: 4
Calories: 382kcal
Author: Archana Mundhe

Ingredients

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.

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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