Servings: 8 (click to scale)
Ingredients
- 1 pound boneless skinless chicken breast
- 2 1/2 tsp garam masala seasoning
- 3/4 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper
- 1/2 tsp kosher salt
- 2 1/2 tsp lemon juice
- 3 Tbsp canola oil
- 6 oz yellow onion chopped
- 1 Tbsp garlic cloves minced
- 1 Tbsp fresh ginger root minced
- 3 Tbsp fresh mint chopped
- 3 Tbsp fresh cilnatro chopped
- 1 Tbsp canola oil
- 2 pound cauliflower florets
- 1/2 tsp kosher salt
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Instructions
- Cut chicken into 1/2" pieces. In a bowl, combine garam masala, turmeric, cumin, paprika, cinnamon, cayenne, salt, lemon juice and canola oil. Allow chicken to marinate for at least 1 hour.
- Trim ends off cauliflower. In a food processor, pulse cauliflower in a food processor until it's in rice sized pieces (do not over process).
- Heat oil in a large skillet. Sear chicken pieces until golden brown and mostly cooked through. Add onion. Add garlic, ginger, salt and cauliflower rice. Cook until cauliflower is tender and chicken is an internal temp of 165*F.
- Garnish biryani with mint and cilantro and serve!
Chef Tips
Originally posted on Flik blog.
Nutrition
Calories: 165kcal | Carbohydrates: 10g | Protein: 16g | Fat: 8g | Sodium: 350mg | Fiber: 3g
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