Paleo Single Plate Chicken Biryani

Indulge in the vibrant flavors of this Paleo Single Plate Chicken Biryani, a wholesome twist on the classic Indian dish that’s both grain-free and dairy-free! Made with tender, spiced boneless chicken thighs and fragrant cauliflower rice, this recipe is infused with the aromatic blend of bay leaf, cinnamon, cardamom, and cloves. Coconut milk adds a creamy richness, while fresh cilantro, mint, crunchy sliced almonds, and sweet raisins bring a delightful balance of textures and flavors. Perfectly suited for paleo enthusiasts or anyone seeking a healthy and satisfying meal, this one-pan biryani is easy to prepare in just under an hour, making it ideal for weeknight comfort or an impressive weekend dinner for two.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 tablespoons coconut oil
• 1 pound boneless chicken thighs
• 1 medium head cauliflower
• 1 large onion
• 3 large garlic cloves
• 1 inch fresh ginger
• 1 medium tomato
• 0.5 cup full-fat coconut milk
• 2 tablespoons fresh cilantro
• 1 tablespoon fresh mint leaves
• 1 tablespoon biryani masala
• 1 teaspoon turmeric powder
• 1 inch cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons sliced almonds
• 2 tablespoons raisins

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the medium head of cauliflower into large florets and pulse them in a food processor until you have rice-sized granules. Set aside.

Step 2

Slice the large onion thinly, mince the garlic cloves, and grate the ginger. Dice the medium tomato and chop the fresh cilantro and mint leaves. Set these aside for use later.

Step 3

Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Stir for about 30 seconds until fragrant.

Step 4

Add the sliced onions and sauté until golden brown, approximately 5-7 minutes.

Step 5

Add minced garlic and ginger to the skillet, cooking for another minute while stirring constantly.

Step 6

Add the biryani masala and turmeric powder into the mixture and stir for 30 seconds to blend the spices.

Step 7

Increase the heat to medium-high and add the chicken pieces to the skillet. Season with sea salt and black pepper. Cook until the chicken is browned on all sides, about 5 minutes.

Step 8

Add the diced tomato, half a cup of coconut milk, and lemon juice. Stir to coat the chicken evenly with the sauce.

Step 9

Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes until the chicken is fully cooked and tender.

Step 10

Remove the lid and fold in the cauliflower rice. Cook uncovered for an additional 5-7 minutes until the cauliflower rice is tender but not mushy.

Step 11

Garnish with fresh cilantro, mint leaves, sliced almonds, and raisins. Stir gently and serve hot on a single plate.

Nutrition Facts

Serving size	(1508.2g)

Amount per serving	% Daily Value*
Calories	1848.9

Total Fat 114.8g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 393.1mg	0%
Sodium 4779.2mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 29.3g	0%
Total Sugars 52.9g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 480.8mg	0%
Iron 17.8mg	0%
Potassium 3988.0mg	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: 52.8%

Protein: 23.5%

Carbs: 23.7%