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The ingredients needed to cook My take on chicken biriyani with cauliflower rice:
- Prepare 300 gm Chicken boneless, skinless. I have used thigh piece
- Provide 2 tbsp yoghurt
- Use 1 medium onion
- Get 2 cloves garlic - grated
- Use 1 tomato
- Provide 1.5 tbsp ginger paste
- You need 3 tbsp biriyani spice
- Prepare 300 gm cauliflower rice
- Prepare 2 tbsp vegetable/olive oil
Instructions to make My take on chicken biriyani with cauliflower rice:
- Cut the chicken into small pieces. Marinade with yoghurt and 2 tbsp of the biriyani spice. Keep 30 min at least, if possible, 1 hr.
- Dice onion and tomato, grate ginger and garlic.
- In a pot at 2 tbsp oil - medium heat. Fry onion until it is translucent, add garlic and ginger, fry 30 sec, add tomato. Fry until the raw smell of tomato goes away or until it is mashed.
- Add marinated chicken and fry for 5 minutes (or check the chicken, make sure it is cooked, break one with spatula to see if the inside is cooked). Add a 1-2 tbsp of water, if you feel the mixture is going to burn.
- Add cauliflower rice, add the rest of biriyani spice (1tbsp). Mix well, with occasional stirring for 4-5 min. Add 5 tbsp water and cover. Let it be for 15 minutes. Check occasionally to ensure it doesnt burn at the bottom.
- Ideally, the biriyani should be put on 'dum'. The cooked chicken with gravy should be put in layers with the rice. Then the pot should be sealed and cooked in low flame for 45 min to an hour. I have not tried that with cauliflower rice. I shall share if I do it like that in future.
In a large pan add your onion and sauté with your olive oil for a couple of minutes. Add your chicken stock, mix well and add in your cauliflower rice and raisins. However, riced cauliflower is a very good alternative to traditional rice. My keto chicken biryani uses a traditional recipe swapping out the rice with cauliflower rice to make it a low carb keto friendly option. Add the finely chopped onions to the oil over a low to medium heat and cook until dark brown.
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