Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, my take on chicken biriyani with cauliflower rice. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

My take on chicken biriyani with cauliflower rice is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. My take on chicken biriyani with cauliflower rice is something that I’ve loved my entire life. They are fine and they look wonderful.

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. If you have been following me for a while, then you know how much I love Indian and Persian food!

To begin with this particular recipe, we must prepare a few components. You can cook my take on chicken biriyani with cauliflower rice using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My take on chicken biriyani with cauliflower rice:

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

I am very fond of one-pot meals,as is evident from the recipes of quick rice am in a good mood,some raita with onions and cucumbers too. It's healthy, low carb, and full of both protein and veggies! Of all the healthy food swaps that have caught fire in the past few years, cauliflower rice is one that I can fully get behind. How to Make Chicken Cauliflower Rice and Beans.

Steps to make My take on chicken biriyani with cauliflower rice:

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.

It takes me a lot of thinking to first come up with a recipe idea and then to simplify it. My quick version of this Indian classic results in perfectly cooked rice and moist chicken - just as it should be. Remove the bay leaf and the cinnamon stick. Biryani is perhaps one of the most elaborate rice dishes. Of Moghul origin, it is cooked with lamb or chicken, streaked with saffron, and garnished with raisins and nuts.

So that is going to wrap this up for this special food my take on chicken biriyani with cauliflower rice recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!