Low Carb Chicken Biryani

Satisfy your cravings for a classic Indian favorite with this flavorful Low Carb Chicken Biryani, a guilt-free twist on the traditional dish. Packed with tender, spice-marinated chicken thighs and aromatic cauliflower rice, this recipe delivers all the rich, layered flavors of biryani without the carb-heavy rice. A blend of biryani masala, saffron-infused milk, and fresh herbs like mint and coriander creates an irresistible aroma, while caramelized onions add a touch of sweetness. Ready in just over an hour, this low-carb alternative is perfect for both weeknight dinners and special occasions. Serve it with a refreshing cucumber raita for the ultimate healthy indulgence!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs
• 1 large head Cauliflower
• 125 grams Greek yogurt
• 2 tablespoons Ginger garlic paste
• 2 tablespoons Biryani masala
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Salt
• 3 tablespoons Ghee
• 2 medium Onions
• 3 pieces Green chilies
• 0.5 cup Fresh coriander leaves
• 0.5 cup Fresh mint leaves
• 2 tablespoons Lemon juice
• 0.5 teaspoon Saffron strands
• 2 tablespoons Warm milk

Directions

Step 1

Start by marinating the chicken. In a large bowl, mix chicken thighs with Greek yogurt, ginger garlic paste, biryani masala, red chili powder, turmeric powder, and 1 teaspoon of salt. Let it marinate for at least 30 minutes.

Step 2

While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and stems from the cauliflower, and cut into smaller florets.

Step 3

Using a food processor, pulse the cauliflower florets until they reach a rice-like consistency, being careful not to over-process.

Step 4

Prepare saffron milk by soaking saffron strands in 2 tablespoons of warm milk and set aside.

Step 5

Slice the onions thinly and chop the green chilies, coriander, and mint leaves.

Step 6

In a large frying pan, heat 3 tablespoons of ghee over medium heat. Add sliced onions and sauté until golden brown and caramelized. Remove half of the onions and set aside for garnishing.

Step 7

To the remaining onions in the pan, add marinated chicken pieces, and cook on medium-high heat until the chicken is browned and cooked through, about 12-15 minutes.

Step 8

Add chopped green chilies, coriander, and mint leaves to the chicken. Mix well and cook for an additional 3-4 minutes.

Step 9

Once the chicken is cooked, reduce the heat to low, and add the cauliflower rice to the pan. Stir to combine and ensure the mixture is evenly spread across the pan.

Step 10

Sprinkle the saffron milk and lemon juice over the cauliflower rice and chicken mixture.

Step 11

Cover the pan with a tight-fitting lid, and let the biryani steam on low heat for about 10-15 minutes, allowing the flavors to meld together.

Step 12

Garnish with the reserved fried onions before serving.

Step 13

Serve hot, accompanied by a side of fresh cucumber raita or salad.

Nutrition Facts

Serving size	(2103.2g)

Amount per serving	% Daily Value*
Calories	2130.7

Total Fat 105.1g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 596.6mg	0%
Sodium 6963.4mg	0%
Total Carbohydrate 131.5g	0%
Dietary Fiber 41.6g	0%
Total Sugars 45.0g
Protein 174.3g	0%

Vitamin D 47.0IU	0%
Calcium 964.6mg	0%
Iron 27.2mg	0%
Potassium 6500.5mg	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: 43.6%

Protein: 32.1%

Carbs: 24.2%