Description
This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. Keto and Whole30.
Yield: 4servings | Serving Size: 13/4 cups
Ingredients
1poundboneless, skinless chicken breasts, cut into 1 inch chunks
2teaspoonkosher salt
1teaspoonsgrated ginger
1teaspoonsminced garlic
1teaspoongaram masala
3/4teaspoonground turmeric
1/4teaspoonschili powder
1tablespoonfresh lemon juice
3teaspoonsClarified Butter
1large yellow onion, diced
1 to 2hot green chili pepper, sliced
6cupscauliflower rice, fresh or frozen
1/4cupchopped cilantro
lemon wedges, for serving
Instructions
Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
Set aside and repeat with the remaining ghee and chicken. Set aside.
Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
- Cook, stirring until tender, about 6 minutes.
- Stir in chicken and garnish with cilantro.
Serve with lemon wedges.
Last Step:
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Nutrition
Serving: 13/4 cups, Calories: 221kcal, Carbohydrates: 11.5g, Protein: 30g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 646mg, Fiber: 4g, Sugar: 5.5g
