Whole30 Single Plate Chicken Biryani

Elevate your weeknight dinner with this flavorful Whole30 Single Plate Chicken Biryani, a healthier twist on a classic comfort dish. Packed with tender, golden-browned chicken thighs, aromatic spices like garam masala and turmeric, and vibrant vegetables, this recipe swaps traditional rice for nutrient-rich cauliflower rice to create a low-carb meal that’s both satisfying and diet-compliant. Simmered in a rich blend of coconut milk and chicken broth, every bite bursts with bold flavors while staying Whole30-approved. Garnished with caramelized onions, fresh cilantro, and a hint of lemon juice, this one-pan wonder comes together in just an hour, making it perfect for busy home cooks craving wholesome Indian-inspired cuisine.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 head cauliflower
• 2 tablespoons coconut oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup Whole30 compliant chicken broth
• 1 cup coconut milk
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 2 leaves bay leaves
• 0.25 cup cilantro, chopped
• 1 tablespoon lemon juice
• 1 medium carrot, shredded
• 0.5 cup green peas

Directions

Step 1

Grate the cauliflower using a food processor or box grater to form rice-sized pieces. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the thinly sliced onion and sauté until golden brown and caramelized, about 8 minutes. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of coconut oil and the chicken thighs. Cook for about 5-7 minutes on each side, or until fully cooked and browned. Remove the chicken and set aside.

Step 4

In the same pan, add the garlic and ginger. Sauté for about 1 minute until fragrant.

Step 5

Add the chicken broth, coconut milk, turmeric, cumin, garam masala, cayenne pepper, and bay leaves to the pan. Bring to a simmer.

Step 6

Return the chicken thighs to the pan, cover, and let them simmer in the sauce for about 10 minutes to absorb the flavors.

Step 7

Add the grated cauliflower, shredded carrot, and peas to the pan. Stir well to combine everything uniformly. Cover and cook for an additional 10 minutes until the cauliflower is tender.

Step 8

Remove the bay leaves, sprinkle the chopped cilantro over the biryani, and squeeze fresh lemon juice on top before serving.

Step 9

Serve the chicken biryani hot, garnished with the caramelized onions.

Nutrition Facts

Serving size	(2035.5g)

Amount per serving	% Daily Value*
Calories	1777.9

Total Fat 88.2g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 625mg	0%
Sodium 4419.4mg	0%
Total Carbohydrate 100.1g	0%
Dietary Fiber 26.5g	0%
Total Sugars 46.0g
Protein 153.7g	0%

Vitamin D 35IU	0%
Calcium 406.3mg	0%
Iron 15.1mg	0%
Potassium 4421.7mg	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: 43.9%

Protein: 34.0%

Carbs: 22.1%