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5 from 4 votes

Keto Chicken Biryani

A deliciously spiced cauliflower rice dish, loaded with spices, marinated chicken. This Indian inspired dish is a family favorite, and low carb dream.
Prep Time10 mins
Cook Time20 mins
Marinate15 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: biryani, chicken biryani, keto friendly, low carb
Servings: 4
Calories: 240kcal

Ingredients

Chicken:

  • 1 teaspoon Ghee
  • 1 pound Ground Chicken or chicken cut into small chunks
  • ¼ cup plain greek style yogurt
  • 1 teaspoon Garam Masala
  • ½ teaspoon Ground Tumeric
  • ½ teaspoon Ground Coriander
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Red Chili Flakes
  • 1 Tablespoon Lime juice
  • 1/2 teaspoon salt

Vegetables:

  • 1 teaspoon Ghee
  • ½ cup red onion thinly sliced
  • 1 jalapeno seeded and chopped
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ cup chicken stock
  • ½ cup Fresh Cilantro chopped
  • ¼ cup Fresh Mint chopped
  • 2 cups rice cauliflower
  • Kosher salt

Instructions

Chicken:

  • In a medium sized mixing bowl combine yogurt, garam masala, tumeric, coriander, cumin, chili flakes, lime juice, and salt.
  • Stir chicken into the bowl until mixed well. Then cover and refrigerate for 10-15 minutes.
  • Head a large, deep skillet over medium-high heat.
  • Add ghee to the skillet and melt. Then add chicken mixture, and and cook, breaking up the ground chicken as it cooks.
  • Once cooked through (5 minutes or so), transfer to a a bowl, and set aside.

Vegetables:

  • To the same skillet, add the ghee, and melt.
  • Add the onions, and cook, stirring regularly, continue to cook until onions start to brown. About 5-7 minutes.
  • Once onions are starting to brown, add in the jalapeno, ginger, and garlic, and cook for 1-2 minutes.
  • Add the chicken stock to deglaze the pan, and use a wooden spoon to scrape any of the brown bits off the bottom of the pan.
  • Add chicken back into the pan, along with the riced cauliflower, half the cilantro, and half the mint.
  • Mix well, cover, and turn heat down to low.
  • Let simmer for 5 minutes until cauliflower rice is crisp tender.
  • Add the remaining cilantro and mint, taste and add salt to preference.
  • Serve.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 24g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 435mg | Potassium: 936mg | Fiber: 3g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 2mg