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Low Carb Chicken Biryani

Low Carb Chicken Biryani

 

Low Carb Chicken Biryani

Low Carb Chicken Biryani

This low carb chicken biryani is simple to prepare yet loaded with flavour from aromatic spices.
Tasty as cold as it is hot, this is a great option for lunchtime leftovers!
5 from 1 vote
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 315 kcal

Ingredients
  

  • 4 large chicken thighs skinless, diced
  • 4 cardamom pods lightly crushed
  • 400 g cauliflower rice
  • 3 tbsp extra virgin olive oil
  • 600 ml chicken stock
  • 2 cloves garlic minced
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2.5 cm fresh ginger grated
  • 1 medium white onion finely sliced
  • 1 tbsp fresh coriander (cilantro) chopped
  • ¼ tsp ground cloves

To serve

  • 60 g natural yoghurt (yogurt)
  • 1 large spring onion (green onion) finely slice
  • 1 tsp ground cumin
  • 5 g fresh coriander (cilantro) finely chopped
  • salt and pepper to season

Instructions
 

  • Heat a tablespoon of olive oil in a small pan over a low/medium heat and add the sliced onion. Cook the onion gently until translucent and the edges begin to crisp and caramelise. Set to one side.
  • Whilst the onion is cooking, heat a tablespoon of olive oil in a large pan over a medium heat. Add the chicken pieces, cooking until browned all over. Remove from the pan with a slotted spoon and set to one side.
  • Heat the remaining oil in the pan used for the chicken and reduce the heat. Add the grated ginger and the minced garlic cloves, sweating gently until tender and fragrant.
  • Stir in the ground spices and cardamom pods, warming them through.
  • Return the chicken to the pan and stir to coat in the spices.
  • Add the stock and bring to a gentle boil then gently simmer for 20 minutes.
  • Add the cauliflower rice and half the onions. Stir well to combine.
  • Continue to simmer for a further 5-10 minutes allowing the rice to absorb all the stock and seasoning.
  • Whilst the rice is cooking, add the yoghurt to a serving dish with the cumin, salt and pepper and stir to combine. Stir through fresh coriander and top with the sliced scallions.
  • Scatter the remaining onions and coriander over the biryani to serve.

Nutrition

Calories: 315kcalCarbohydrates: 11gProtein: 30gFat: 17gFiber: 4g
Keyword Cauliflower, Chicken, Curry
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