Cauliflower Rice Biryani with Chicken
A one-pot meal of cauliflower, chicken, and aromatic spices.
Servings 8 (click to scale)
Calories 165kcal
Ingredients
- 1 pound boneless skinless chicken breast
- 2 1/2 tsp Garam Masala
- 3/4 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper
- 1/2 tsp kosher salt
- 2 1/2 tsp lemon juice
- 3 Tbsp canola oil
- 6 oz yellow onion chopped
- 1 Tbsp fresh garlic minced
- 1 Tbsp fresh ginger minced
- 3 Tbsp fresh mint chopped
- 3 Tbsp fresh cilantro chopped
- 1 Tbsp canola oil
- 2 pound cauliflower florets
- 1/2 tsp kosher salt
Instructions
- Cut chicken into 1/2" pieces. In a bowl, combine garam masala, turmeric, cumin, paprika, cinnamon, cayenne, salt, lemon juice and canola oil. Allow chicken to marinate for at least 1 hour.
- Trim ends off cauliflower. In a food processor, pulse cauliflower in a food processor until it's in rice sized pieces (do not over process).
- Heat oil in a large skillet. Sear chicken pieces until golden brown and mostly cooked through. Add onion. Add garlic, ginger, salt and cauliflower rice. Cook until cauliflower is tender and chicken is an internal temp of 165*F.
- Garnish biryani with mint and cilantro and serve!
Notes
Originally posted on Flik blog.
Nutrition
Calories: 165kcal | Carbohydrates: 10g | Protein: 16g | Fat: 8g | Sodium: 350mg | Fiber: 3g
