Chicken Biryani

Childhood favorites! A special occasion dish to impress the guest and yourself. Chicken Biryani is one of the first dishes I learned to make at the age of 12. My absolute favorite dish of all time. This dish is the low carb version and is keto, paleo, low carb, diabetic-friendly. I substitute white rice for cauliflower rice. I’m obsessed with cauliflower rice so you’ll find that in many of the dishes I make I substitute caulirice for rice itself.

I made this recipe with chicken thighs; however, you can easily use eggs instead if you are a vegetarian. The magic is in the spices and preparation.

Chicken Biryani

This dish is the low carb version and is keto, paleo, low carb, diabetic-friendly. I substitute white rice for cauliflower rice.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Entrées, Homemade, Main Course

Cuisine: Middle Eastern

Keyword: dairy free, grain free, keto, low carb, paleo

Servings: 8 people

Calories: 422kcal

Ingredients

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Chicken Curry Prep

• 2 lb Chicken thighs with bones
• 2/3 cup Almond milk yogurt Kite Hill, Plain Unsweetened Yogurt
• 2 tbsp Avocado Oil
• 8 cloves garlic, mined
• 1 tbsp ginger, fresh, chopped
• 1/8 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ground cardamom
• 2 tsp coriander
• 1 tbsp garam masala
• 1 tbsp cumin powder
• 2 tbsp paprika
• 2 tsp himalayan salt
• 1 cup cilantro, chopped
• 1/2 cup fried onions these are flourless and a cleaner option.

Click here for cauliflower rice recipe

Saffron Preparation

• 2 tbsp water
• 1 tsp saffron threads

Garnish

• Sprinkle Fried onions
• Sprinkle Cilantro
• 1-2 tbsp Almond milk yogurt

Instructions

• Chop and prepare all ingredients.
• Add all ingredients to a large pot mix well. Then add chicken and coat it well. Let it sit and marinate for 20-30 minutes.
• While the chicken is marinating I recommend you prepare the cauliflower rice.
• Place the large pot with the chicken over medium heat. Cover and cook for 12 minutes. Stirring occasionally.
• Remove the lid and cook on medium-high for another 6 minutes. Then turn the heat to high until some of the excess liquid melts to your desired level. ~ 6-10 minutes.
• Place saffron with water in a small bowl and mix slighltly. Let it sit for 10-15 minutes.
• Use a deep dish or a large pot where you can layer the rice with chicken curry. Place a layer of cauliflower rice then add chicken curry, then some fried onions, and some cilantro. Continue layering until all the rice and chicken is done. Generally, the top layer should end with rice (so adjust as needed).
• Add in random areas the saffron water and saffron to give it a boost of color.
• Garnish with cilantro, fried onions, and some yogurt and serve. Enjoy!

Notes

***You can also fry onions on your own. It just takes more work. The flourless fried onion is a better choice. 

***You can also adjust salt intake based on your preference. If you are on a low sodium diet then you can add some lemon juice on top of the biryani for a nice kick and flavor.

Nutrition

Serving: 8people | Calories: 422kcal | Carbohydrates: 18g | Protein: 26g | Fat: 29g | Cholesterol: 91mg | Sodium: 640mg | Fiber: 7.6g | Sugar: 6.7g

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