Chicken Biryani with Cauliflower Rice

Continuing the international theme this morning…

This time I’m tackling one of my favoite Indian dishes: biryani. My favorite Indian restaurant in the OKC metro is Himalayas in Moore, and their chicken biryani scores high marks in my books. They also have the best gulab jamun (fried dough balls in an absolutely sinful syrup), dal, and tikka masala I’ve ever tasted. I’ve been known to hit up their buffet all by myself many times—I have no shame.

In case you don’t know, here’s a definition of biryani, courtesy of everyone’s favorite Wikipedia:

Biryani is a mixed rice dish with its origins among he Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent as well as among the diaspora from the region. It is also popular in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat (chicken, goat, beef, prawn, or fish), vegetables or eggs.

I’ve only ever had biryani with chicken, but I bet it tastes wonderful with goat or shrimp. Most biryani I’ve had is only made with chicken and rice–no vegetables here. The only “vegetables” I put in mine aren’t really that veggified anyway: jalapeno & onion. Of course, instead of using rice, I went with cauliflower rice. I guess that added up in the vegetable department.

This meal really turned out fantastic. It had a lot of flavor, and I think that’s because I let all the spices, rice and chicken cook down for a bit in my Dutch oven. You can add some lime juice or cilantro to top off your plate, but it’s just perfect without it.

Enjoy!

Chicken Biryani with Cauliflower Rice

• Servings: 4
• Time: 45 mins
• Difficulty: Easy
• Print

A spicy, fragrant Indian chicken dish made with cauliflower rice.

Ingredients

• 1 lb. chicken breast, cut into bite-size pieces
• 1 onion, diced
• 1 jalapeno, minced
• 2 tsp. salt
• 1 tsp. ground ginger
• 1 1/2 tsp. garam masala
• 1 tsp. garlic powder
• 1 tsp. ground turmeric
• 1/4 tsp. chili powder
• Juice of 1 lime
• 2 TBS. olive oil
• 4-5 cups riced cauliflower (I used fresh riced cauliflower, not frozen)
• Cilantro & lime wedges, for serving

Directions

1. Heat one tablespoon oil in a large skillet or Dutch oven. Toss chciken with 1 teaspoon salt, 1/2 tsp ginger, 1/2 tsp garam masala, 1/2 tsp garlic powder, 1/2 tsp turmeric and 1/8 tsp chili powder. Add chicken to skillet and cook until browned and cooked through, about 4-5 minutes. Remove to a plate.
2. Heat remaining oil in same skillet/Dutch oven and scrape bottom to scrape up any browned bits. Add onion and cook until softened. Add remaining spices (salt, ginger, garam masala, garlic powder, turmeric, and chili powder) and jalapeno and stir while cooking for 1-2 miunutes or until a slight paste firms. Add lime juice and cauliflower rice and stir until well coated. Reduce heat to low and cover and cook for 3-4 minutes.
3. Add chicken back to pan and cover again. Cook for 10 to 15 minutes on low until rice is softened and meal is fragrant. Serve with lime wedges and cilantro.

Heat one tablespoon oil in a large skillet or Dutch oven. Toss chciken with 1 teaspoon salt, 1/2 tsp ginger, 1/2 tsp garam masala, 1/2 tsp garlic powder, 1/2 tsp turmeric and 1/8 tsp chili powder.

Add chicken to skillet and cook until browned and cooked through, about 4-5 minutes. Remove to a plate.

Heat remaining oil in same skillet/Dutch oven and scrape bottom to scrape up any browned bits. Add onion and cook until softened.

Add remaining spices (salt, ginger, garam masala, garlic powder, turmeric, and chili powder) and jalapeno and stir while cooking for 1-2 miunutes or until a slight paste forms.

Add lime juice and cauliflower rice and stir until well coated. Reduce heat to low and cover and cook for 3-4 minutes.

Add chicken back to pan and cover again. Cook for 10 to 15 minutes on low until rice is softened and meal is fragrant. Serve with lime wedges and cilantro.