Paleo Chicken Biryani

Savor the rich, aromatic flavors of Paleo Chicken Biryani, a wholesome and gluten-free twist on the classic Indian dish. This vibrant recipe swaps traditional rice for cauliflower rice, creating a low-carb alternative that's packed with nutrients and paleo-friendly. Tender chicken thighs are simmered in a creamy blend of coconut milk, warming spices like garam masala and turmeric, and fragrant aromatics like garlic, ginger, and onion. Finished with a sprinkle of fresh cilantro, this one-pan meal is perfect for those seeking a healthy, flavorful option without sacrificing comfort or tradition. Ready in just an hour, it's a satisfying paleo dinner that's as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g chicken thighs
• 1 large head cauliflower
• 2 tablespoons coconut oil
• 1 medium red onion
• 3 pieces garlic cloves
• 1 tablespoon ginger
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon paprika
• 1 piece cinnamon stick
• 1 piece bay leaf
• 200 ml coconut milk
• 100 ml chicken stock
• 0.5 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces.

Step 2

Break the cauliflower into florets and pulse in a food processor to create rice-like grains. Set aside.

Step 3

Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4

Add the remaining tablespoon of coconut oil to the same pan. Slice the red onion thinly and add it to the pan.

Step 5

Sauté the onion until it turns translucent, about 3-4 minutes. Mince the garlic and ginger, then add them to the pan. Cook for another 2 minutes until fragrant.

Step 6

Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and paprika. Cook the spices for another minute to toast them gently.

Step 7

Add the cinnamon stick and bay leaf to the pan, then return the chicken to the pan along with the coconut milk and chicken stock. Season with salt and black pepper.

Step 8

Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, allowing the chicken to cook through and the flavors to meld together.

Step 9

Meanwhile, in a separate pan, dry toast the cauliflower rice over medium heat until slightly tender, about 5 minutes.

Step 10

Once the chicken is cooked, remove the lid and let it simmer for another 5 minutes to slightly thicken the sauce.

Step 11

Discard the cinnamon stick and bay leaf. Add the toasted cauliflower rice to the pan and mix thoroughly with the chicken and sauce.

Step 12

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1801.0g)

Amount per serving	% Daily Value*
Calories	1715.8

Total Fat 88.2g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 476mg	0%
Sodium 4074.5mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 36.0g
Protein 153.4g	0%

Vitamin D 35IU	0%
Calcium 393.8mg	0%
Iron 14.0mg	0%
Potassium 4345.4mg	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: 45.5%

Protein: 35.2%

Carbs: 19.3%