Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, my take on chicken biriyani with cauliflower rice. One of my favorites food recipes. For mine, I will 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 current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. My take on chicken biriyani with cauliflower rice is something that I have loved my entire life. They are fine and they look fantastic.

If you have been following me for a while, then you know how much I love Indian and Persian food! Some favorites are this Chicken Tikka Masala and this Chicken Curry with Coconut Milk. I've partnered with ALDI to create this nutritious dish using organic chicken breast, ghee, cauliflower rice and lots of fragrant spices.

To get started with this recipe, we must first prepare a few ingredients. You can cook my take on chicken biriyani with cauliflower rice using 9 ingredients and 6 steps. Here is how you cook it.

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

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

Easy cauliflower biryani is a vegetarian spin on an Indian classic. Fluffy long grain rice layered with spicy cauliflower curry baked until aromatic. Biryani is one of our family favorites. The fluffy rice layered with aromatic curry then baked under a blanket of golden, turmeric-scented rice and crispy fried onions is always a showstopper.

Instructions 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.

Cauliflower takes the place of the usual rice in Monica's vegetarian biryani recipe, for a lighter, vegetable-centric spin on the traditional Indian biryani dish. Cauliflower is one of my favourite vegetables, right up there. I have made it several times and sometimes add shredded chicken, chopped walnuts and green onion.. Wanted to introduce cauliflower rice to my daughter's family. Would bump up seasonings next time but it was great.

So that’s going to wrap it up for this exceptional food my take on chicken biriyani with cauliflower rice recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!