Low Carb Chicken Biryani

Name: Low Carb Chicken Biryani with Cauliflower Rice
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 170 Grams of Natural yogurt; 15 Grams of Ginger garlic paste; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 2 Grams of Paprika powder; 1 Piece of Red onion; 1 Piece of Tomatoes; 15 Grams of Fresh coriander; 30 Grams of Ghee; 4 Piece of Cardamom pods; 1 Piece of Dried bay leaves; 2 Grams of Cumin seeds; 2 Grams of Coriander powder; 1 Piece of Chicken stock cube; 15 Grams of Tamarind paste; 20 Grams of Crispy onions; 600 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

with Cauliflower Rice

This delicious low carb version of a traditional chicken biryani is bound to impress.

517 Reviews

Cals 623 · Prot 58 · Carbs 38 · Fat 27

Low Carb

Global Eats

40 min

Low Carb Chicken Biryani with Cauliflower Rice

This delicious low carb version of a traditional chicken biryani is bound to impress.

517 Reviews

Cals 623 · Prot 58 · Carbs 38 · Fat 27

Low Carb

Global Eats

Ingredients

Biryani

Chicken breast

400 Grams

Natural yogurt 4*

170 Grams

Ginger garlic paste

15 Grams

Garam masala

2 Grams

Turmeric powder

2 Grams

Chilli powder

2 Grams

Paprika powder

2 Grams

Red onion

1 Piece

Tomatoes

1 Piece

Fresh coriander

15 Grams

Ghee 4*

30 Grams

Cardamom pods

4 Piece

Dried bay leaves

1 Piece

Cumin seeds

2 Grams

Coriander powder

2 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Tamarind paste

15 Grams

Crispy onions 10*11*

20 Grams

Cauliflower rice

Cauliflower

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2603 / 623
Fats (g)	27.3
of which saturated (g)	13.3
Carbohydrates (g)	38
of which sugars (g)	16.9
Fibers (g)	9.8
Proteins (g)	58.3
Salt (g)	5.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Chop the chicken into bite-sized pieces. Add them to a bowl with half of the yogurt, the ginger garlic paste, garam masala, turmeric, chilli (spicy!) and paprika. Mix and set aside. Peel and finely chop the onion. Roughly chop the tomatoes. Finely chop the fresh coriander (stalks included). Split the cardamom pods open with the back of a knife.

2 Fry

Heat a non-stick pan over a medium-high heat with the ghee. Once hot, add the onions and cook for 10 min or until golden brown. Reduce the heat to medium. Add the bay leaves, cardamom pods, cumin seeds and coriander powder. Fry for 1 min.

Tip! Browning the onions develops a natural sweet flavour, while layering the biryani ensures an even mix of masalas.

3 Cook chicken

Add the chicken, chopped tomatoes and crumbled stock cube to the pan. Cover and cook for 8-10 min or until the chicken is cooked through. Once cooked through, stir in the tamarind paste.

4 Make cauli rice

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5-7 min, or until the cauliflower begins to soften.

5 Layer biryani

Spread half of the cauliflower rice over the bottom of a serving dish. Top with half of the chicken, followed by half of the chopped coriander. Top with the remaining cauliflower rice, chicken and coriander.