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If you have been following me for a while, then you know how much I love Indian and Persian food! Chicken biryani is quite possibly the most well-known rice dish from India, which is a long and complex dish. This low-carb skillet version transforms biryani into a.

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Ingredients My take on chicken biriyani with cauliflower rice:

1. Give 300 gm of Chicken boneless, skinless. I have used thigh piece
2. Get 2 tbsp of yoghurt
3. Make ready 1 - medium onion
4. Make ready 2 cloves - garlic - grated
5. Need 1 of tomato
6. Require 1.5 tbsp of ginger paste
7. Require 3 tbsp of biriyani spice
8. Give 300 gm for cauliflower rice
9. Need 2 tbsp of vegetable/olive oil

Jumping on furniture and making it obvious they don't get out to malls and furniture stores very often. We needed a quick distraction and took the kids to one of our favorite Indian restaurants. Chicken biryani with cauliflower rice, it taste best with gongura chutney :). In this version of chicken biryani we are using cauliflower rice instead of typical Indian rice.

My take on chicken biriyani with cauliflower rice instructions:

1. Cut the chicken into small pieces. Marinade with yoghurt and 2 tbsp of the biriyani spice. Keep 30 min at least, if possible, 1 hr.
2. Dice onion and tomato, grate ginger and garlic.
3. In a pot at 2 tbsp oil - medium heat. Fry onion until it is translucent, add garlic and ginger, fry 30 sec, add tomato. Fry until the raw smell of tomato goes away or until it is mashed.
4. Add marinated chicken and fry for 5 minutes (or check the chicken, make sure it is cooked, break one with spatula to see if the inside is cooked). Add a 1-2 tbsp of water, if you feel the mixture is going to burn.
5. Add cauliflower rice, add the rest of biriyani spice (1tbsp). Mix well, with occasional stirring for 4-5 min. Add 5 tbsp water and cover. Let it be for 15 minutes. Check occasionally to ensure it doesnt burn at the bottom.
6. Ideally, the biriyani should be put on 'dum'. The cooked chicken with gravy should be put in layers with the rice. Then the pot should be sealed and cooked in low flame for 45 min to an hour. I have not tried that with cauliflower rice. I shall share if I do it like that in future.

Then I will bag it up into freezer bags. This will take the chill off the chicken and allow the marinade to. How to Make Chicken Cauliflower Rice and Beans. It takes me a lot of thinking to first come up with a recipe idea and then to simplify it. It's healthy, low carb, and full of both protein and veggies!

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