Healthy Chicken Biryani

with Cauliflower Rice
This delicious low carb version of a traditional chicken biryani is bound to impress.
Cals 589 · Prot 55 · Carbs 36 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Healthy Chicken Biryani with Cauliflower Rice
This delicious low carb version of a traditional chicken biryani is bound to impress.
Cals 589 · Prot 55 · Carbs 36 · Fat 26
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Biryani
Chicken breast
400 Grams
Natural yogurt
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
30 Grams
Cardamom pods
4 Piece
Dried bay leaves
1 Piece
Cumin seeds
2 Grams
Coriander powder
2 Grams
Chicken stock cube
1 Piece
Tamarind Paste
15 Grams
Crispy onions
20 Grams
Cauliflower rice
Cauliflower
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Tips for fussy eaters

Not a fan of cauliflower rice? Use basmati rice instead!

Pro tip

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

Before you start

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

Instructions

Prep

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. 
Fry

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.
Cook chicken

3 Cook chicken

Add the chicken, chopped tomatoes and 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.
Make cauli-'rice'

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. 
Layer biryani

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
Serve

6 Serve

Gently tumble the biryani. Divide among plates and serve with a dollop of yogurt and a sprinkling of crispy onions

Tips for fussy eaters

Not a fan of cauliflower rice? Use basmati rice instead!

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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