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.
Serves:
Ingredients
- 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
Instructions
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Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
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In a large skillet over high heat, add 1 teaspoon ghee.
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Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
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Set aside and repeat with the remaining ghee and chicken. Set aside.
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Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion.
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Cook until they become golden about 3 to 4 minutes.
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Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
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Cook, stirring until tender, about 6 minutes.
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Stir in chicken and garnish with cilantro.
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Serve with lemon wedges.
Nutrition
- 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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