Keto Single Plate Chicken Biryani

Indulge in the aromatic goodness of this Keto Single Plate Chicken Biryani, a delightful low-carb twist on the classic Indian dish. Featuring tender, spice-infused chicken thighs nestled under a fragrant layer of perfectly seasoned cauliflower rice, this one-plate meal combines rich flavors with ketogenic-friendly ingredients. Sautéed in ghee and layered with caramelized onions, fresh herbs like cilantro and mint, and a touch of luxurious saffron, this biryani is as satisfying as it is wholesome. Quick to prepare in just 50 minutes, it’s the perfect choice for health-conscious foodies craving the authentic taste of biryani without the carbs. Ideal for single servings and weeknight cravings, this recipe proves that bold flavors and keto living can go hand in hand.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 1

Ingredients

• 250 grams chicken thighs
• 2 tablespoons ghee
• 1 medium, sliced onion
• 1 tablespoon ginger garlic paste
• 3 tablespoons yogurt
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 200 grams cauliflower rice
• 1 large bay leaf
• 2 pods green cardamom
• 3 pieces cloves
• 1 inch piece cinnamon stick
• 5 strands saffron strands
• 2 tablespoons warm water
• 2 tablespoons, chopped fresh cilantro
• 2 tablespoons, chopped fresh mint leaves
• 1 teaspoon or to taste salt

Directions

Step 1

Soak the saffron strands in 2 tablespoons of warm water and set aside.

Step 2

In a large skillet, heat 1 tablespoon of ghee over medium-high heat.

Step 3

Add sliced onions and sauté until golden brown. Reserve half of the onions for garnish.

Step 4

To the skillet, add ginger garlic paste and sauté for another minute until fragrant.

Step 5

Stir in the turmeric powder, red chili powder, garam masala, coriander powder, and salt.

Step 6

Add the chicken thighs to the skillet, turning them to coat thoroughly with the spices.

Step 7

Add yogurt to the chicken, mix well, reduce heat to medium-low, and cover the skillet. Cook for 15 minutes until the chicken is cooked through.

Step 8

Meanwhile, in another skillet, heat the remaining 1 tablespoon of ghee.

Step 9

Add bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

Step 10

Add the cauliflower rice to the spices in the skillet and toss well. Cook for 5 minutes until the cauliflower is tender.

Step 11

Once the chicken is cooked, layer the cauliflower rice over the chicken in the skillet.

Step 12

Sprinkle the reserved fried onions, cilantro, mint, and the saffron water over the top.

Step 13

Cover and cook on low heat for another 5 minutes until everything is well combined.

Step 14

Serve hot on a single plate, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(749.9g)

Amount per serving	% Daily Value*
Calories	1044.2

Total Fat 58.6g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 317.7mg	0%
Sodium 2714.1mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 13.8g	0%
Total Sugars 15.8g
Protein 78.4g	0%

Vitamin D 39.1IU	0%
Calcium 314.0mg	0%
Iron 8.2mg	0%
Potassium 1839.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 29.7%

Carbs: 20.5%