Delectable Keto Pakistani Chicken Biryani with Cauliflower Rice

Allergens

None

Ingredients

• 1. 8 oz cauliflower florets (large) 2. 1 lb boneless skinless chicken thighs 3. 4 tablespoons ghee or olive oil 4. 1 medium onion, thinly sliced 5. 2 cloves garlic, minced 6. 1
• inch piece ginger, grated 7. 1 teaspoon ground coriander 8. 1/2 teaspoon cumin powder 9. 1/2 teaspoon turmeric 10. 1/4 teaspoon ground cardamom 11. 1/4 teaspoon ground cinnamon 12. 1/4 teaspoon ground cloves 13. 1/4 teaspoon cayenne pepper 14. Salt to taste 15. 1 cup tomato sauce 16. Fresh cilantro leaves for garnish

Instructions

1. Prepare the cauliflower rice by pulsing florets in a food processor until they resemble rice grains. Set aside.
2. In a large pan, heat 2 tablespoons of ghee or olive oil over medium high heat. Add sliced onions and cook until golden brown.
3. Add garlic and ginger, cook for another minute.
4. Add ground coriander, cumin, turmeric, cardamom, cinnamon, cloves, cayenne pepper, and salt to taste. Stir well to combine.
5. Cook the spice mixture for 1 2 minutes until fragrant.
6. Add chicken thighs and cook for 4 5 minutes, turning frequently until browned.
7. Stir in tomato sauce and bring to a boil. Reduce heat and let simmer for 8 10 minutes or until chicken is cooked through.
8. Meanwhile, cook the cauliflower rice by steaming it for about 5 minutes or until tender.
9. Once chicken is cooked, add the steamed cauliflower rice to the pan and mix well. Cover and let stand for 5 minutes.
10. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

This keto-friendly Pakistani Chicken Biryani is packed with flavors, making it an excellent choice for low-carb enthusiasts who crave authentic ethnic dishes.

Notes

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