Welcome to my 20 minute easy chicken biryani with cauliflower rice recipe.
Anyone that knows me knows that I love Indian food.
As an 80’s baby growing up in a small seaside town in the North of England there was not the usual things that you expect to see on every street corner today. There was no Subway, no Pizza Hut, no KFC & No Burger King. Instead we had a McDonalds, loads of Fish & Chip Shops and an Indian restaurant and a Chinese restaurant.
We probably ate out at the Indian restaurant the most. It was the favourite food of us all and we would go at least twice a month. I would often have popadoms with a pickle tray, mixed starter, chicken curry with rice and a garlic naan bread. Most of the time though we would go for the completely unhealthy butter chicken and it was so bad for us.
Now when I make a curry I make a healthier one. It still has lots of amazing Indian flavours, just minus the excessive amount of calories and it makes us proud of what we can create without feeling like we have just stuffed our bodies full of rubbish.
In this version of chicken biryani we are using cauliflower rice instead of typical Indian rice. It is also cooked in less than 30 minutes making it a fantastic choice for a quick week night dinner recipe.
20 Minute Easy #chicken #biryani With #cauliflower #rice thanks to @recipe_thisClick To Tweet
Welcome to my 20 minute easy chicken biryani with cauliflower rice recipe. Anyone that knows me knows that I love Indian food.
- Frying Pan
- 1 Medium Cauliflower shredded
- 1 Large Onion peeled and diced
- 1 Chicken Breast diced
- 100 g Raisins
- 1 Tbsp Olive Oil
- 100 ml Chicken Stock
- 1 Tsp Turmeric
- 1 Tsp Cinnamon
- 1 Tsp Coriander
- 1 Tbsp Curry Paste
- 1 Bay Leaf
- Salt & Pepper
- In a large pan add your onion and sauté with your olive oil for a couple of minutes.
- Add the chicken and seasoning to your onion and cook for 5 minutes on a medium heat.
- Add your chicken stock, mix well and add in your cauliflower rice and raisins. Cook for a further 10 minutes on a medium heat or until your chicken is well cooked.
- Serve!
Because I like to eat cauliflower rice regularly, I will buy a large cauliflower and shred it in the food processor. Then I will bag it up into freezer bags and then grab a bag as I need it.
Brianna says
Cauliflower rice? Inspiring!
Susan says
What kind of curry paste did you use to make this? There are many different kinds and each would give a different result.
Samantha and Dominic says
Hi Susan,
When I made this dish I always use green curry paste as it gives a mild heat flavour.
Diane says
How much rice do you use?
Samantha and Dominic says
Hi Diane,
I just use the cauliflower rice that is featured in the recipe and no traditional rice. However if you want traditional indian rice as well then I recommend a cup per person.
Richard says
You forgot to list rice as an ingrediant in the recipe or how much rice to use.
Samantha and Dominic says
Hello Richard,
There is no traditional rice in this recipe as it uses cauliflower to create the recipe instead and becomes cauliflower rice.
Emi says
It was delicious & great textures! Especially for the healthiness.
Sonia says
Hi! Could I use Thai Kitchen’s red curry paste or will that lend too much of a “Thai” cuisine flavor?
Samantha and Dominic says
Hi Sonia
The red curry paste is alot stronger in our experience compared to the green thai curry paste. We use it in this recipe because a biryani is supposed to be a mild curry. If you can handle the extra hotness then it should not be a problem but go with a 1/4 of the amount that is in the recipe depending on the strength of your red curry paste.
Regards
Sam