Keto Chicken Biriyani

When it comes to Keto recipes, cauliflower seems to make it’s way as a replacement for rice in most recipes. And the best part is that the cooking time is reduced considerably when using cauliflower instead of rice. We love biriyani here. And chicken biriyani has always been a favorite. So when I tried making this Keto version of the same, I wasn’t sure on what the reaction would be. But was pleasantly surprised that my kids also liked it..:)

Try this Biriyani with the Keto Chicken Korma and some raita!

This recipe was developed in collaboration with Ms. Teresa George, who is the regional head of nutrition at HealthifyMe. 

Few things to keep in mind

  • Cauliflower: The cauliflower has to be chopped into small pieces to resemble rice. It is best to do this using the chopper attachment of your mixie.
  • Marination: Overnight marination of the chicken pieces gives the best results. The chicken becomes tender and is juicier when cooked. However, if you have not planned ahead and still want to make it, marinate the chicken before you start the prep work for the rest of the process.


Ingredient List

For Marination

  • Chicken – 200 gms (I have used boneless chicken and cut it into small pieces)
  • Yoghurt – 1/4 cup
  • Salt – as per taste
  • Turmeric Powder – 1/4 tsp
  • Chilli Powder – 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Lemon Juice – 1 tsp
  • Crushed Ginger – 1/2 inch piece
  • Crushed Garlic – 4-5 cloves

For Biriyani

  • Butter/Ghee – 3-4 tbsp
  • Cloves – 2
  • Cinnamon – 1/4 inch piece
  • Cardamom – 1
  • Bay Leaf – 1
  • Star Anise – 1
  • Onion – 1 small, thinly sliced
  • Tomato – 1 small, chopped fine
  • Green Chilli – 1-2, sliced thin
  • Chilli Powder – 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Mint Leaves – a handful, chopped
  • Coriander Leaves – a handful, chopped
  • Cauliflower florets – 500 gms

Step by Step Process

  1. Marinate the chicken with all the ingredients mentioned under the marination section above and leave it in the refrigerator overnight or atleast for 30 min. Overnight marination gives best results.
  2. Boil water in a pot and a pinch of salt and turmeric and let it boil. Turn off the heat and add the cauliflower florets to it. Let it sit for 5 min and then drain off the water. Finely chop the cauliflower florets in a chopper so that it has a rice like size and texture.
  3. In a kadai, add the ghee/butter. Add all the whole spices and let it splutter.
  4. Next, add the onions and fry till golden brown.
  5. to this, add the tomatoes and green chilli and let it cook till the raw smell of the tomatoes is gone.
  6. Add the chilli powder and garam masala powder and let it saute well.
  7. Add the coriander and mint leaves to this and give it a nice mix.
  8. Next, add the marinated chicken to this along with salt, if needed, and let it cook for 5-7 min till the chicken is almost cooked.
  9. Add the riced cauliflower to this and mix it all well. Cover and cook for another 5 min. If needed add some water to let it cook through.
  10. Serve hot with some Keto Chicken Korma and some mint raita!

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