Love biryani but wanting a carb-free alternative to the rice? Look no further than our cauliflower rice chicken biryani. By cutting the cauliflower by hand you get a better texture for the ‘rice’, or pulse in a food processor and check regularly to stop it going too watery. Doing smaller amounts at one time also helps.
CAULIFLOWER RICE CHICKEN BIRYANI
Prep: 15 mins
Cook: 20 mins (plus 1 hr marinating time)
- 2 pinches of turmeric ground
- 25g / 2 tsp of fresh ginger, grated
- 1 green chilli, deseeded and roughly chopped
- 1 tbsp/20ml of water
- 400g / 1 lb of chicken thighs diced
- 1 tbsp/20ml olive oil
- 800g /6 cups of cauliflower, cut by hand or pulsed in food processor to form rice-like texture
- 400g/14oz of tinned lentils, drained & rinsed
- 2 cups of baby spinach leaves
- 4 sprigs of fresh coriander/cilantro leaves, picked & washed
- 4 tbsp of natural yoghurt
- Place the turmeric, ginger, chilli and water in a food processor and puree to form a runny paste. Pour over the chicken and marinate for an hour or, for best results, overnight.
- Heat the olive oil in a wide based saucepan with lid, then add the chicken and stir until browned and cooked through.
- Add the cauliflower, place the lid on, turn the heat to low and cook for 5 minutes.
- After 5 minutes add the lentils and check to see how cooked the cauliflower is. You may need to add one tablespoon of water to aid cooking. Cook for another 5 minutes.
- Once the cauliflower is cooked, add the baby spinach and coriander/cilantro and serve immediately with natural yoghurt.
If your food processor lid takes on a yellow colour after making the paste, put the lid in the sun to sun bleach it, which will help remove the colour stain.