Soups

Chicken Briyani with Cauliflower Rice and Raita

Main courses

Difficulty Level: Moderate

Numbers of Portions: 2

Preparation time: 20 min

Ingredients

Ingredients for Briyani

2 teaspoons

Chili powder

2 teaspoons

Garlic

2 teaspoons

Ginger

1 teaspoon

Garam masala

½ teaspoon

Turmeric powder

¼ cup

Cilantro

1 teaspoon

Lemon juice

2 tablespoons

Low fat Greek yogurt

¼ teaspoon

Salt

140 g

Chicken thigh/breast, Skinless

5 cups

Cauliflower, Cut into florets, Wash & dry them

2 tablespoons

Vegetable oil

1 large

Yellow onion, Thinly sliced

2 pieces

Bay leave, Dried

1 teaspoon

Cumin seed

      

Ingredients for Raita

½ cup

Low fat Greek yogurt

1 teaspoon

Lemon juice

½ cup

Cucumber, Remove seeds & diced

1 tablespoon

Cilantro, Chopped

1 tablespoon

Mint, Chopped

1 pinch

Salt

Method
  1. Add chili powder, ginger-garlic paste, garam masala, turmeric, cilantro, lemon juice, yogurt, salt, and chicken in a bowl and mix well. Allow the chicken to marinate for a minimum of 20 minutes (thigh) or 2 hours (breast).
  2. Put cauliflower florets into a food processor and pulse until the cauliflower is riced. Fill only 1/3 of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
  3. Heat 2 tablespoons of vegetable oil in a non-tick pan. Add onions and sauté until they turn golden brown and start to caramelize. Take half of the onions out and reserve.
  4. In a pan, add bay leaves and cumin seeds. Sauté for a minute. Add marinated chicken and mix well. Cook covered until chicken is fully cooked.
  5. For the raita, add yogurt, lemon juice, cucumber, cilantro, mint, and salt in a mixing bowl. Mix it well and garnish with cilantro. Keep refrigerated.
  6. Add cauliflower rice and salt into the pan, cook covered on low-medium heat for 10 minutes. Stir everything together. 
  7. Spread the reserved caramelized onions on top and garnish with cilantro. Enjoy with raita.