Low-Carb Chicken Biryani Recipe

Low-Carb Chicken Biryani Recipe

How To Make Low-Carb Chicken Biryani Recipe

Make a low-carb version of this popular Indian dish by cooking chicken biryani with cauliflower rice. You wouldn’t even notice the difference.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1lbchicken breasts,NeverAny! Fresh ABF, cut into 1 inch chunks
  • 2tspkosher salt
  • 1tspginger,grated
  • 1tspgarlic,minced
  • 1tspgaram masala
  • ¾tspground turmeric
  • ¼tspchili powder
  • 1tbsplemon juice,fresh
  • 3tspCarlini Ghee Clarified Butter
  • 1large yellow onion,diced
  • 2hot green chili pepper,sliced
  • 6cupsSeason’s Choice Plain,(2pkg) frozen or Garlic Riced Cauliflower
  • ¼cupcilantro,chopped
  • lemon wedges,for serving


  1. Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.

  2. In a large skillet over high heat, add 1 teaspoon ghee.

  3. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.

  4. Set aside and repeat with the remaining ghee and chicken. Set aside.

  5. Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion.

  6. Cook until they become golden about 3 to 4 minutes.

  7. Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.

  8. Cook, stirring until tender, about 6 minutes.

  9. Stir in chicken and garnish with cilantro.

  10. Serve with lemon wedges.


  • Calories: 579.32kcal
  • Fat: 21.89g
  • Saturated Fat: 8.53g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 6.55g
  • Polyunsaturated Fat: 4.48g
  • Carbohydrates: 76.82g
  • Fiber: 13.46g
  • Sugar: 5.01g
  • Protein: 34.88g
  • Cholesterol: 80.77mg
  • Sodium: 689.32mg
  • Calcium: 1085.22mg
  • Potassium: 1142.89mg
  • Iron: 38.88mg
  • Vitamin A: 210.38µg
  • Vitamin C: 53.67mg
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