Keto-Friendly Pakistani Lunch: Spiced Chicken Biryani with Cauliflower Rice

Allergens

None

Ingredients

• 1 kg boneless chicken, cut into bite
• sized pieces
• 2 large cauliflowers, grated and cooked to form rice
• 2 medium onions, thinly sliced
• 4 garlic cloves, minced
• 2
• inch piece of ginger, minced
• 1 cup tomato paste
• 3 cups chicken broth
• 1/2 cup mixed fresh herbs (cilantro and mint)
• 2 tbsp ghee or olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt, to taste
• Black pepper, to taste

Instructions

1. a. In a large skillet, heat ghee or olive oil over medium heat. Add sliced onions and cook until golden brown. b. Add minced garlic and ginger, and sauté for another 2 minutes. c. Stir in ground cumin, coriander, cardamom, cinnamon, cloves, salt, and black pepper. Cook for 1 minute to release the aroma of spices. d. Add chicken pieces and cook until browned on all sides. e. Pour in tomato paste and mix well with the chicken and spices. Cook for another 2 minutes. f. Gradually add chicken broth, stirring constantly to combine. Bring to a boil, then lower heat and simmer for 10 minutes. g. Gently fold in the cooked cauliflower rice, and mix well. h. Cover and cook for an additional 5 minutes, or until the chicken is fully cooked through. i. Stir in fresh herbs and adjust seasoning as needed.

Chef’s Insight

To achieve the perfect fluffy cauliflower rice, be sure to cook it until tender but not mushy.

Notes

This recipe is keto-friendly and suitable for a low-carb diet.