Keto Chicken Biryani Recipe
Today I have brought you the Keto version of Chicken Biryani. The keto non-veg biryani we are discussing is a kacchi biryani using chicken.
Equipment
- Deep
- Deep saucepan
- Tablespoon
- Plate
Ingredients
- 500 gm cauliflower rice finely shredded cauliflower
- 100 gm grams hung full-fat yogurt
- 20 gm 2 butter pieces (melted)
- 2 tbsp ghee
- 2 tbsp fresh coriander and mint paste
- 1 kg 1 chicken (marinated and cut into small pieces)
- 30 gm 1 onion (shredded or in paste form and fried)
- 1 tbsp fresh mint leaves
- 1 tbsp ginger-garlic paste
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- ½ tbsp garam masala
- ½ tbsp red chili powder
- ½ tbsp turmeric
- ½ tsp lime juice
- A few drops of kewra optional
- A few drops of shahi biryani essence optional
- A pinch of saffron (soaked in warm water)
- Salt to taste
Instructions
- Cut the marinated chicken into smaller pieces.
- Take a deep skillet – or saucepan – and place over a low heat setting. Pour 1 tablespoon ghee in it and let it melt.
- Add the chicken to the saucepan and then pour over the cauliflower rice.
- Top the chicken-cauliflower-rice mixture with coriander, kewra, mint leaves, onions, saffron, and shahi biryani essence.
- Cook the non-veg biryani until the chicken pieces are cooked through. This should take about 15 to 20 minutes, on medium heat. Try cooking without a lid, or the rice will become very soggy.
- Serve with butter and ghee.
Notes
The recipe requires marinated chicken. That’s why you need to marinate the chicken overnight. Do so with 1 tablespoon ghee, coriander paste, a few fresh mint leaves, ginger-garlic paste, salt, yogurt, and all the spices.
More nutrition information about Keto Chicken Biryani
Carbohydrates – 9 grams
Fat – 18 grams
Fiber – 3 grams
Protein – 59 grams