This Paleo Chicken Biryani with Cauliflower Rice is a low-carb, keto-friendly twist on the classic Indian dish. It's packed with flavor from aromatic spices and coconut milk, making it a satisfying and hearty meal.
Ingredients: 1 lb boneless, skinless chicken thighs, diced. 2 cups cauliflower rice. 1 onion, thinly sliced. 2 tomatoes, chopped. 2 cloves garlic, minced. 1-inch ginger, minced. 1/2 cup coconut milk. 2 tbsp ghee or coconut oil. 1 tsp turmeric powder. 1 tsp cumin powder. 1 tsp coriander powder. 1/2 tsp chili powder. Salt to taste. Fresh cilantro for garnish.
Instructions: In a skillet, heat ghee or coconut oil over medium heat. Add onions and saut until translucent. Add minced garlic and ginger, cook for another minute. Add diced chicken thighs and cook until browned. Stir in turmeric, cumin, coriander, chili powder, and salt. Add chopped tomatoes and cook until they soften. Pour in coconut milk, stir well, and simmer for 10 minutes. In another skillet, heat some ghee or coconut oil. Add cauliflower rice and saut until tender, about 5-7 minutes. To serve, place cauliflower rice on a plate, top with chicken mixture. Garnish with fresh cilantro and serve hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
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