Low Carb Chicken Biriyani

Experience the rich and aromatic flavors of traditional biriyani with a healthy twist in this Low Carb Chicken Biriyani recipe! Perfect for those seeking a keto-friendly or gluten-free option, this dish swaps the carb-heavy rice for nutrient-packed cauliflower rice, while maintaining the vibrant spices that make biriyani a beloved classic. Juicy, marinated chicken thighs are cooked with fragrant cinnamon, cardamom, and cumin, then combined with sautéed onions, tomatoes, and a medley of bold Indian spices like garam masala and turmeric. The result? A hearty, one-pan meal that’s bursting with flavor yet light on carbs. Ready in just an hour and perfect for a family dinner, this guilt-free indulgence is as satisfying as it is nutritious.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 1 large head Cauliflower
• 120 grams Plain Greek yogurt
• 2 medium, sliced Onion
• 1 medium, chopped Tomato
• 4 cloves, minced Garlic
• 1 inch, grated Ginger
• 3 tablespoons Ghee or coconut oil
• 1 1-inch piece Cinnamon stick
• 4 Green cardamom pods
• 4 Whole cloves
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 15 grams, chopped Fresh cilantro
• 1 teaspoon (or to taste) Salt

Directions

Step 1

1. Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into chunks. Pulse these in a food processor until they resemble small rice grains. Set aside.

Step 2

2. In a large bowl, combine the Greek yogurt, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, and salt. Add the chicken pieces and mix well to coat them. Marinate for at least 15 minutes.

Step 3

3. Heat 3 tablespoons of ghee or coconut oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for a minute until fragrant.

Step 4

4. Add the sliced onions to the pan and cook until they are golden brown, about 8-10 minutes.

Step 5

5. Stir in the minced garlic and grated ginger, sauté for another 2 minutes.

Step 6

6. Add the chopped tomato and cook until it softens, about 5 minutes.

Step 7

7. Add the marinated chicken to the pan, increasing the heat to medium-high, and cook for 10 minutes until the chicken is no longer pink.

Step 8

8. Stir in the cauliflower rice, along with the red chili powder and garam masala. Mix thoroughly to combine.

Step 9

9. Cover the pan with a lid, reduce the heat to low, and let it cook for another 10 minutes, allowing the cauliflower to absorb all the flavors.

Step 10

10. Once cooked, garnish with fresh chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1960.0g)

Amount per serving	% Daily Value*
Calories	1810.0

Total Fat 101.0g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 571.3mg	0%
Sodium 5181.6mg	0%
Total Carbohydrate 112.1g	0%
Dietary Fiber 32.1g	0%
Total Sugars 45.5g
Protein 137.5g	0%

Vitamin D 0IU	0%
Calcium 668.7mg	0%
Iron 18.0mg	0%
Potassium 4941.8mg	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: 47.7%

Protein: 28.8%

Carbs: 23.5%