Paleo Chicken Dum Biryani
Experience the rich, aromatic flavors of traditional Indian cuisine with a healthy twist in this Paleo Chicken Dum Biryani! This delectable recipe replaces classic rice with nutrient-packed cauliflower rice, making it grain-free, low-carb, and perfectly suited for paleo lifestyles. Marinated chicken thighs simmer in a luscious coconut milk gravy infused with fragrant spices like garam masala, cardamom, and cinnamon, creating layers of irresistible taste. Fresh herbs like mint and cilantro elevate the dish, while toasted cashews and plump raisins add delightful bursts of texture. Cooked using the traditional "dum" method, this paleo-friendly biryani delivers a deeply satisfying meal, perfect for weeknight dinners or festive occasions. Serve it warm with a cooling cucumber raita or a crisp side salad for a wholesome, flavorful feast!
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Ingredients
- 500 grams Chicken thighs
- 200 ml Coconut milk
- 1 large Cauliflower
- 2 large Onion
- 4 cloves Garlic cloves
- 1 inch Ginger
- 3 Green chilies
- 2 medium Tomatoes
- 0.5 cup Cilantro
- 0.5 cup Mint leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Whole black pepper
- 1 Cinnamon stick
- 3 Cardamom pods
- 5 Cloves
- 2 teaspoons Salt
- 4 tablespoons Ghee
- 0.25 cup Cashews
- 0.25 cup Raisins
Directions
Step 1
1. Clean and cut the chicken thighs into medium pieces. Set aside.
Step 2
2. In a blender, make a paste of garlic, ginger, and green chilies. Marinate the chicken with this paste along with turmeric, red chili powder, coriander powder, half of the garam masala, salt, and lemon juice for at least 30 minutes.
Step 3
3. Meanwhile, process the cauliflower florets in a food processor until you get a rice-like texture. This is your cauliflower rice. Set aside.
Step 4
4. Slice the onions thinly. Chop the tomatoes, cilantro, and mint leaves separately.
Step 5
5. In a large pan, heat 2 tablespoons of ghee and fry the cashews and raisins until golden. Remove and set aside.
Step 6
6. In the same pan, add the remaining ghee. Add whole black pepper, cinnamon, cardamom, and cloves. Fry for a few seconds until aromatic.
Step 7
7. Add the sliced onions and sauté until they turn golden brown. Add chopped tomatoes and sauté until the tomatoes turn soft.
Step 8
8. Add the marinated chicken to this mixture and cook until the chicken is no longer pink and all the spices are well incorporated.
Step 9
9. Add coconut milk and mix well; allow it to simmer until the chicken is fully cooked, and the sauce thickens slightly.
Step 10
10. In a separate large pot suitable for layering, spread half of the chicken mixture at the bottom.
Step 11
11. Spread half of the cauliflower rice over the chicken evenly.
Step 12
12. Sprinkle half of the chopped cilantro and mint leaves over the rice layer.
Step 13
13. Repeat the layers with the remaining chicken, cauliflower rice, and herbs.
Step 14
14. Cover the pot tightly with a lid, turn the heat to low, and let it cook for 15 minutes to allow the flavors to meld together.
Step 15
15. Turn off the heat, let it rest for another 10 minutes.
Step 16
16. Before serving, gently fluff the biryani with a fork, garnish with the fried cashews and raisins.
Step 17
17. Serve warm, accompanied by a fresh side salad or raita of choice.
Nutrition Facts
| Serving size | (2563.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2582.4 |
| Total Fat 134.9g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 630mg | 0% |
| Sodium 6482.8mg | 0% |
| Total Carbohydrate 198.4g | 0% |
| Dietary Fiber 47.9g | 0% |
| Total Sugars 91.9g | |
| Protein 169.0g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 911.2mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 7020.0mg | 0% |
Source of Calories