Cauliflower Rice Chicken Biryani | Dapur Sinolin

Prep time:10 mins

Cook time:20 mins

Total time:30 mins

Yield:4 servings

This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It’s also Keto, gluten-free and Whole30 compliant.

INGREDIENTS

• 1 Chicken Breasts, cut into 1 inch chunks
• 2 teaspoon kosher salt
• 1 teaspoons grated ginger
• 1 teaspoons minced garlic
• 1 teaspoon garam masala
• 3/4 teaspoon ground turmeric
• 1/4 teaspoons chili powder
• 1 tablespoon fresh lemon juice
• 3 teaspoons Carlini Ghee Clarified Butter
• 1 large yellow onion, diced
• 1 to 2 hot green chili pepper, sliced
• 2 packages, 6 cups frozen Season’s Choice Plain or Garlic Riced Cauliflower
• 1/4 cup chopped cilantro
• lemon wedges, for serving

INSTRUCTIONS

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. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
3. Set aside and repeat with the remaining ghee and chicken. Set aside.
4. Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
5. Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
6. Cook, stirring until tender, about 6 minutes.
7. Stir in chicken and garnish with cilantro.
8. Serve with lemon wedges.