Low Carb Chicken Dum Biryani

Indulge in the rich, aromatic flavors of **Low Carb Chicken Dum Biryani**, a healthier twist on the traditional Indian classic. This recipe swaps out rice for delicately spiced cauliflower rice, creating a guilt-free, keto-friendly version without compromising on taste. Tender, marinated chicken thighs are layered with fragrant herbs, golden fried onions, and a warm saffron infusion, then slow-cooked to perfection in a dum-style technique that locks in all the bold flavors. Ready in just over an hour, this low-carb biryani is the perfect blend of spices, richness, and wholesome nutrition. Garnish with crispy onions and fresh herbs for a restaurant-worthy dish that’s both satisfying and nourishing. Ideal for family meals or special occasions!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 1 large head Cauliflower
• 100 grams Greek yogurt
• 2 medium Onions
• 2 medium Tomatoes
• 2 tablespoons Ginger-garlic paste
• 2 sliced Green chilies
• 2 tablespoons Biryani masala
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 0.5 cup, chopped Fresh coriander leaves
• 0.5 cup, chopped Fresh mint leaves
• 3 tablespoons Ghee
• 10 strands Saffron strands
• 2 tablespoons Warm milk
• 1 teaspoon Salt
• 4 pods Cardamom pods
• 1 inch Cinnamon stick
• 1 leaf Bay leaf
• 4 pieces Cloves

Directions

Step 1

Wash and cut the chicken thighs into bite-sized pieces.

Step 2

In a large bowl, combine Greek yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, and salt. Add chicken and mix well to coat. Cover and marinate for 30 minutes.

Step 3

Meanwhile, wash and pat dry the cauliflower. Using a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.

Step 4

Heat 1 tablespoon of ghee in a large frying pan over medium heat. Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

Step 5

In the same pan with the onions, add sliced tomatoes, green chilies, and sauté until tomatoes are soft.

Step 6

Add marinated chicken to the pan, and cook until chicken is fully cooked and spices are fragrant, about 15 minutes. Stir in chopped coriander, mint leaves, and kasuri methi. Remove from heat.

Step 7

In another pan, heat 2 tablespoons of ghee. Add cardamom pods, cinnamon stick, bay leaf, and cloves. Sauté until aromatic.

Step 8

Add cauliflower rice to the spices and sauté for 4-5 minutes. Season with salt.

Step 9

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

Step 10

In a large pot, layer half of the spiced cauliflower rice, followed by the chicken mixture, and then the remaining cauliflower rice. Drizzle saffron milk over the top.

Step 11

Cover the pot with a tight-fitting lid. Cook on low heat for 10-15 minutes allowing the flavors to meld together.

Step 12

Remove from heat and let it rest for 5 minutes. Serve hot garnished with reserved fried onions.

Nutrition Facts

Serving size	(2284.9g)

Amount per serving	% Daily Value*
Calories	2109.6

Total Fat 106.7g	0%
Saturated Fat 44.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 750.8mg	0%
Sodium 4643.7mg	0%
Total Carbohydrate 127.8g	0%
Dietary Fiber 47.1g	0%
Total Sugars 49.2g
Protein 170.9g	0%

Vitamin D 47.0IU	0%
Calcium 1025.4mg	0%
Iron 27.7mg	0%
Potassium 6686.8mg	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: 44.6%

Protein: 31.7%

Carbs: 23.7%