Keto Chicken Biryani with Cauliflower Rice

Ingredients

• 1 lb Chicken Thighs
• 4 cups Cauliflower Rice
• 2 medium Onion
• 2 medium Tomato
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Spices (biryani masala, turmeric, chili powder)
• 3 tbsp Coconut Oil
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1In a bowl, combine the 1 lb Chicken Thighs with the 2 tbsp Ginger-Garlic Paste, 1 tsp Salt, and 1/2 tsp Black Pepper. Add 1 tablespoon of the 2 tbsp Spices (biryani masala, turmeric, chili powder). Mix everything together well and let it marinate for at least 30 minutes.
2. 2Place a large, heavy-bottomed pot over medium-high heat (375°F / 190°C). Add 2 tablespoons of the 3 tbsp Coconut Oil. Once the oil is shimmering, add the 2 medium Onions, sliced thinly. Cook, stirring occasionally, for 8-10 minutes, or until the onions are golden brown and softened.
3. 3Add the 2 medium Tomatoes, chopped, to the pot. Cook for another 5-7 minutes, stirring often, until the tomatoes have broken down and become soft.
4. 4Add the marinated 1 lb Chicken Thighs to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The internal temperature should reach 165°F (74°C).
5. 5Stir in the remaining 1 tablespoon of the 2 tbsp Spices (biryani masala, turmeric, chili powder). Cook for 1 minute, stirring constantly, until fragrant.
6. 6Add the 4 cups Cauliflower Rice, 1/4 cup Mint Leaves, and 1/4 cup Cilantro to the pot. Gently mix everything together, ensuring the cauliflower rice is evenly distributed with the chicken and spices.
7. 7Cover the pot with a lid and reduce the heat to low (250°F / 120°C). Cook for 20-25 minutes, or until the chicken is cooked through and the cauliflower rice is tender. The chicken should reach an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to meld together. Serve hot.

Substitutions

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