Whole30 Chicken Biryani

Elevate your dinner table with this flavorful Whole30 Chicken Biryani, a wholesome, grain-free twist on the traditional Indian classic. Perfectly spiced boneless chicken thighs are simmered with aromatic spices like cinnamon, cardamom, and cloves, then combined with tender cauliflower rice to create a satisfying and compliant meal for your Whole30 journey. Infused with the richness of ghee and creamy coconut milk, this biryani delivers bold flavors without any dairy or grains. Fresh cilantro, mint leaves, and a splash of lemon juice add a bright, fragrant finish to every bite. Ready in just an hour, this healthy, paleo-friendly dish serves as an impressive one-pan meal that doesn't compromise on taste or tradition.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 heads cauliflower
• 1 medium onion
• 1 inch piece fresh ginger
• 4 whole garlic cloves
• 200 ml coconut milk, full-fat
• 3 tablespoons ghee
• 2 tablespoons tomato paste (Whole30 compliant)
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 stick whole cinnamon stick
• 4 pods whole green cardamom pods
• 4 cloves whole cloves
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.25 cup fresh cilantro
• 0.25 cup fresh mint leaves
• 2 tablespoons fresh lemon juice

Directions

Step 1

Grate the cauliflower heads using a food processor to create a rice-like texture. Set aside.

Step 2

In a large bowl, marinate the chicken thighs with salt, chili powder, coriander powder, cumin powder, turmeric powder, and lemon juice. Let it rest for at least 15 minutes.

Step 3

Finely slice the onion and set aside. Mince the garlic cloves and finely grate the ginger.

Step 4

Heat 2 tablespoons of ghee in a large skillet over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Saute until they release their aroma, about 1 minute.

Step 5

Add the sliced onion and sauté until golden brown, about 5-7 minutes.

Step 6

Add the ginger and garlic to the onions and continue to sauté for another 2 minutes.

Step 7

Incorporate the marinated chicken into the skillet, adding the tomato paste as well. Cook for about 12-15 minutes until the chicken is cooked through, stirring occasionally.

Step 8

Pour in the coconut milk and mix well. Allow it to simmer for another 5 minutes.

Step 9

In a separate pan, heat the remaining 1 tablespoon of ghee over medium heat. Add the cauliflower rice, stirring frequently, and cook for about 5-7 minutes until tender.

Step 10

Mix the cooked cauliflower rice into the chicken mixture, ensuring everything is evenly combined.

Step 11

Serve the chicken biryani garnished with freshly chopped cilantro and mint leaves.

Nutrition Facts

Serving size	(2261.4g)

Amount per serving	% Daily Value*
Calories	2415.2

Total Fat 151.0g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 745mg	0%
Sodium 4733.0mg	0%
Total Carbohydrate 120.7g	0%
Dietary Fiber 42.7g	0%
Total Sugars 45.5g
Protein 166.5g	0%

Vitamin D 35IU	0%
Calcium 697.7mg	0%
Iron 26.7mg	0%
Potassium 6634.8mg	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: 54.2%

Protein: 26.6%

Carbs: 19.3%