Cauliflower Rice Chicken Biryani

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This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It’s also Keto, gluten-free and Whole30 compliant.

This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.Cauliflower Rice Chicken Biryani

If you have been following me for a while, then you know how much I love Indian and Persian food! Some favorites are this Chicken Tikka Masala and this Chicken Curry with Coconut Milk.

I’ve partnered with ALDI to create this nutritious dish using organic chicken breast, ghee, cauliflower rice and lots of fragrant spices. What I love about ALDI is their obsession with selling fresh, organic meats and clean label products at the lowest prices so eating healthy doesn’t have to be expensive.

Inspired by the popular Indian or Persian dish, Chicken Biryani, only streamlined to make quick, easy and low carb. By replacing the rice with riced cauliflower, it's also Keto and Whole30 friendly.

This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.

This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.

Chicken biryani is quite possibly the most well-known rice dish from India, which is a long and complex dish. This low-carb skillet version transforms biryani into a quick, accessible dish made with easy-to-find ingredients. The whole thing comes together in less than 30 minutes making this the perfect weeknight dish!

I’m always looking for new ways to prepare cauliflower rice, so I’m excited with how this turned out. Made with tender spiced chicken breast, it’s so flavorful, with the perfect balance of heat and aromatic spices and the fresh lemon brightens the whole dish up.

More Cauliflower Rice Recipes You May Enjoy:

ALDI lovers, share your favorite ALDI finds in the comments!

This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.
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4.93 from 128 votes
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Cauliflower Rice Chicken Biryani

221 Cals 30 Protein 11.5 Carbs 6.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. It's also Keto, gluten-free and Whole30 compliant.


  • 1 pound NeverAny! Fresh ABF Chicken Breasts, cut into 1 inch chunks
  • 2 teaspoon kosher salt
  • 1 teaspoons grated ginger
  • 1 teaspoons minced garlic
  • 1 teaspoon garam masala
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoons chili powder
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons Carlini Ghee Clarified Butter
  • 1 large yellow onion, diced
  • 1 to 2 hot green chili pepper, sliced
  • 2 packages, 6 cups frozen Season’s Choice Plain or Garlic Riced Cauliflower
  • 1/4 cup chopped cilantro
  • lemon wedges, for serving


  • Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
  • In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
  • Set aside and repeat with the remaining ghee and chicken. Set aside.
  • Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
  • Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
  • Cook, stirring until tender, about 6 minutes.
  • Stir in chicken and garnish with cilantro.
  • Serve with lemon wedges.


Serving: 13/4 cups, Calories: 221kcal, Carbohydrates: 11.5g, Protein: 30g, Fat: 6.5g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 646mg, Fiber: 4g, Sugar: 5.5g
WW Points Plus: 5
Keywords: Cauliflower Rice Chicken Biryani, cauliflower rice recipes, Chicken Biryani, low carb Chicken Biryani, whole30 Chicken Biryani

Disclosure: Created in partnership with ALDI.

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  1. Super tasty!  We will definitely be making this again.  Maybe with more jalapeño!

  2. Absolutely delicious! Just made this for dinner with broccoli rice instead and at was lovely! What a great recipe! Thanks! 

  3. So tasty! I didn’t have cilantro or hot peppers. I added 1/4 tsp red chili flakes. Other than that I followed the recipe as written. You can barely tell you’re eating cauliflower instead of rice, IMO. It’s due to all the wonderful spices! 

  4. This was an outstanding meal! We were skeptical of the reviews saying that you couldn’t tell it was cauliflower rice, but let me tell you—this is by far the most delicious preparation of cauliflower rice. This will now be in our regular weekly rotation. Only question is what is the proper serving size? We weren’t sure with how it’s written. 

  5. This is AMAZING! I wasn’t sure what to expect from this recipe. Indian food – anything with chicken and rice, in particular – is real comfort food for me. I didn’t have high expectations but I was wrong. This is amazing and very filling. I love it and will be putting it into my regular rotation.

  6. Gina wins again! I have been making Skinnytaste meals Every week for about three weeks now. This dish does not disappoint. Biriyani can be made with really any protein and an array of vegetables or chick peas if you are meatless for those asking!

  7. One of the best weeknight recipes I have made in a VERY long time. Love it!

  8. Has anyone tried this recipe using shrimp and not chicken? I’ve made this a few times with chicken and it’s AHHHHHmazing but I’d like to try it with shrimp. Just wondering how it would turn out. 

  9. A bit salty for my liking. I would suggest cutting in half and then adding at the end as needed to taste. Otherwise, really delicious!

  10. If using frozen cauliflower does it need to be thawed first? And squeezed of excess moisture? 

    • No. It doesn’t have to be thawed. I made it 2 weeks ago using frozen (I’ve always used fresh) and it was fine. Not soggy. 

      • So good. I would cut down the salt, especially with the lemon it was a little salty. The best flavor and use of cauliflower rice I’ve had before! I used jalapeño and the heat was to my liking. I can’t do super spicy.

  11. Loved this. I only made a half recipe since I live alone, but it was so good I was sorry I didnt have more

  12. Love this so very tastie. Yum.

  13. My husband and I love Indian food.  This recipe is to die for!  Absolutely delicious and the taste is on point.  Like we ordered it from our favorite Indian restaurant. We’re a fan of Indian flavors so  I doubled the seasonings and marinated the chicken for a couple hours. I also used jalapeño pepper. Don’t skip the cilantro and lemon at the end!  I’m a Skinnytaste fan and LOVE every recipe I make! Thanks Gina 

    • I also double the seasonings and marinate the chicken for a few hours. To me, it makes this recipes better, not that it needs it. The last time I made this & the chicken was done (I was cooking the cauliflower), my son tried a piece of the chicken and said “holy cow Mom. That’s awesome.” I had to make him stop eating the chicken cause he was devouring it. 

  14. Made this tonight and it was so good and super easy to make. This is going into the rotation for sure. I love recipes with ginger and turmeric.

  15. I added a dollop of fat free Greek yogurt to cut some of the spice and add a little moisture. It was delicious!

  16. This was soo good, I added a little more garam masala than the recipe called for just because I love Indian spices, substituted ghee with coconut oil, green chili with Jalapenos and chicken with shrimp. I really love this meal and so does my husband.
    Gina, thanks a lot for these recipes.

  17. So good! Easy to throw together and perfectly spiced. Used less cauliflower rice than called for because I only had 3 cups. Plenty for a hearty dinner! 

  18. So delicious and very simple to put together.

  19. My kids and I love this recipe! It’s so good and very easy. I do all of the chicken at once and the onions with it.

  20. Wow! Another delicious recipe. So fragrant and tastes pretty similar to what we usually order from our local Indian restaurant. I cut back on the cauliflower rice and only used 2-3 cups, but was a perfect portion for dinner and leftovers. Will definitely add this one to our weekly menu! 

  21. This was AMAZING!  The spice content was perfect and the flavor delicious.  It was like a healthier version of “comfort food.” I had just harvested some cauliflower from my garden, so did part frozen cauliflower rice and part fresh.  This worked too!  Thanks for sharing this recipe—I will make it again!

  22. I had made this recipe before and we loved it! I added some frozen peas, mainly for color.  Tonight I remade it but this time I had leftover rotisserie chicken. I sautéed the onion and jalapeño, basically added all of the spices (no salt because rotisserie chicken is so salty). I pulsed a cauliflower in batches in my food processor.  It was a great QUICK pandemic “make at home with what you have “ meal!  I just used butter, I’m sure a little olive oil would have worked as well…

  23. The WW calculator makes this come in at 5 green points and the recipe builder at 4. Yet this page says 3. Someone help me so I don’t miscount points. Also if you have 2 servings what would points be? Thank you! 

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  24. This was amazing! I went a little overboard with the chili but will know for next time.

  25. I had high hopes for this recipe having read the reviews, but it really disappointed. It was OK, but that is all. And, yes, I did follow the recipe; I hate it when people rate a recipe that they changed. I even bought a lemon so that I could have fresh lemon juice, rather than the container stuff. I will not be making this again.

    • This was soo good, I added a little more garam masala than the recipe called for just because I love Indian spices, substituted ghee with coconut oil, green chili with Jalapenos and chicken with shrimp. I really love this meal and so does my husband.
      Gina, thanks a lot for these recipes.

  26. Incredible! I’ve made it twice already and my only addition is 1 cup of frozen peas. This will be in the regular rotation for sure!

  27. OMG this was good, made exactly by the recipe with one jalapeño.  Very spicy but not too spicy, served with cucumber raita for coolness and contrast. Will definitely be making this on repeat.

  28. Absolutely delicious! I left out the chili’s because I don’t do spicy. 

  29. I loved this. My brain said to sweat the onions though because I grew up on Indian food and that’s just what I know. I also toasted some mustard seed, cumin seed and pepper flakes before I did. 

  30. This is one of my family’s favorite recipe.  I make it all the time.  I could make it every week and they would be so happy with that.

  31. I found the amount of cauliflower rice this called for way too much. I noticed that as I was cooking thank goodness so modified and only needed 1 bag from Trader Joe’s. It was plenty for me to modify the recipe for myself with leftovers. A great recipe for my rotation and very easy! 

  32. This is one of our favorite recipes! It’s quick and easy to prepare and is so flavorful! We just love it!!!!

  33. Do you steam the cauliflower rice first in the microwave or add frozen? We love Indian food in my family and I’m always looking for more ways to include it in a healthy way. We had the Indian Pulao last week and that was a huge hit. I want to try this one next.

  34. This was so delicious 

  35. This was incredible!!!!! I did cheat a little and use a pre-cooked roast chicken and added some mixed veggies. I can’t believe the flavour. This will be made often. Thanks for another fabulous recipe. ❤️

  36. I used only 1 bag of cauliflower and it wasn’t too spicy. Will definatley add this to our dinner rotation. Thanks!

  37. I made this exactly as directed and it was SO DELICIOUS! Perfect for meal prep too. Thanks Gina for knocking it out of the park yet again. 🙂

  38. Green and Purple SP please. Needs update…

  39. Made this tonight and my husband and I REALLY LOVED IT. I did add frozen peas, subbed olive oil for ghee, and did 2 cups brown rice and 3 cups fresh cauliflower (riced). AMAZING. This is a keeper for us.

  40. OMG! This recipe is the BEST! Comes together is a flash. Even my picky 3 year olds went back for seconds… And thirds. The lemon and cilantro are a must – don’t skip those. I think this would be delicious with a dollop of plain yogurt.

  41. Made this last night for dinner – riced cauliflower from scratch.  This was fantastic!  Even my hubby who is not a cauliflower fan loved this. Thanks for a wonderful recipe!

  42. I can’t believe how much flavor this recipe has for so few calories! Absolutely delicious. The only changes I made were using just 1 bag of cauliflower rice and mincing the jalapeño instead of slicing it. Unrelated, but thanks to you, Gina, lately my house smells awesome every night ! 🙂

  43. I can’t tell you how much I love this recipe. I’ve pretty made it every other week for dinner. The past few months. Using frozen garlic cauliflower rice I found is the best. You can never have too much garlic!

  44. Is the cauliflower rice in the recipe frozen?  Could I make my own instead and substitute?  Thanks!  We love Indian food and I’m always looking for lighten versions of this cuisine. 

  45. This was so delicious! I added extra jalapeños and peas. It is going to be a repeat for sure!!

  46. This recipe is amazing!! I have been eyeing biryani recipes but I don’t eat rice. I found this recipe and made it tonight. Amazing! Thank you!

  47. Just a tip – Weight watchers has a great Raita recipe that we served with this last night. It was delicious and helps combat some of the spice factor if you’ve used too many jalapenos! 😉
    We make this again and again.

  48. I love this recipe and this is the third time I’ve made it.  Can anyone tell me where the 5.5 grams of sugar comes from?

  49. Yum! Easily doubled but don’t recommend doubling salt…3 teaspoons would be enough. Subbed the cilantro with green beans from the garden because I can never use all the cilantro before it turns to mush. Could have used two jalapeños and would have been the right amount of spice. Husband really liked it. 

  50. I made this last night and ate the leftover for lunch today! I have to say I was little unsure of this one, but the reviews told me to try it and I am so glad I did. I’ve not had a ton of experience with Indian food and I wasn’t sure about the garam masala. It was absolutely delicious and super easy to prepare! I seeded the jalapeno, because I was afraid it was all going to be too spicy (as in too much heat). It wasn’t at all and next time I will keep the seeds and just slice the jalapeno really thin. Also, don’t skip on the cilantro and lemon wedges! YUMMY!!! I’ll be adding this one to my regular rotation!!

  51. I made this the other day during food prep. I love it. My only mistake was using two jalapeños with the seeds included. So spicy. I had it with fresh avocado so that helped cool things off a bit. I will definitely make this again, just less hot pepper.  🙂

  52. This was delicious!  I love Indian food but it can be heavy and fattening.   Here you get all the flavor and it’s a healthy meal.   works great with my WW program!  I will definitely make this again!  Thank you!

  53. The recipe looked so good.  My finished product was ok but I accidentally used regular table salt instead of kosher salt and the finished product was way too salty.  I also used garlic cauliflower rice, which when mixed with the other garlic was too garlicky (though my husband disagrees-he can never ever have too much garlic).
    I was surprised other people thought it needed a sauce as mine turned out very moist (almost too much so, and much more so than traditional biryani).  Will probably try it again with less salt ;and kosher rather than table salt), and regular cauliflower rice (not garlic).

  54. I discovered this recipe about 2 months ago. I have made it almost every week since then. Sometime I add new veggies to switch it up, I think I double all the spice amounts now! It’s amazing and one of my favorite things to eat. 

  55. Have never tasted biryani before but love Indian food and had defrosted chicken breasts. This was fabulously delicious and SO, SO, SOOOOO fast to prepare!  My husband LOVED it and were already planning on our next opportunity to enjoy it!  ABSOLUTELY FANTASTIC!!!  Loved it!  

  56. This stuff is the BOMB! I added shitake mushrooms and bell peppers – it seems like you could probably add basically any veggies you wanted to this. I used one bag of cauli rice but I think next time I will use two like the recipe suggests because it ended up being almost 1 to 1 onion and rice. Didn’t require a ton of prep and turned out SO good. I’m definitely adding this to my regular dinner rotation, thank you!!

  57. Luv luv luv this recipe. I keep making it over and over….!! A favorite, quick and easy recipe to keep in my repertoire.

  58. I made this today for lunch and it was really delicious! It smelled and tasted just like chicken biryani that I’ve eaten from Indian restaurants. My mom and sister enjoyed it too. I looked at other recipes in addition to this one so I did a few things differently. I used a pound of chicken thighs cut into bite-sized pieces and marinated the chicken with the spices listed in the recipe (although I used 1 tsp sea salt and didn’t add any extra salt after the marinade, plus added a few sprinkles of black pepper) and mixed in 4 oz. of plain 2% fat Greek yogurt. I sauteed the garlic, onion, and ginger in butter (didn’t have ghee) and added 10 oz. of quartered grape tomatoes until everything was soft. Then I transferred those ingredients to a bowl, cooked the chicken, and then mixed everything together once cooked. I added the rice separately because I wanted cauliflower rice but my family prefers to eat regular rice. I also used more garlic and ginger than called for and added lemon juice after plating. Overall, this was a great recipe and I’m so glad I can easily make biryani at home. Thank you! 🙂

  59. This was amazing! I assembled the chicken and spices a few hours prior, to make cooking time quicker, which may have added to the incredible flavors of this dish. I only had one bag of cauliflower rice which ended up being plenty. I will definitely make this often!

  60. Just had to give it 5 stars! I only had one bag of cauli-rice and it was fine.

  61. Has anyone tried to make this with tofu instead of chicken?  

  62. Great flavors and super easy if you use already prepared cauliflower rice. The amount of ghee is unclear. If you use 1 tsp for first batch of chicken and the “remaining” for the second batch plus 2 tsps for cooking cauliflower, that would be 5 tsps all together. I didn’t have ghee so used 1 T butter and split it between the chicken (which I did in one batch) and the cauliflower. I also added 1 tsp cumin seed when browning the onion and 1 cup of peas for color. I left out the chile pepper because my husband is wimpy when it comes to heat. He gave the dish rave reviews. Delicious and low points- winner winner chicken dinner!

  63. I just made this tonight for me and the hubby (who’s mom was raised in India), and we LOVED it so much.  I added green peas to the mix, and then he added an extra 1/2 of a jalapeño pepper unseeded to his portion. His eyebrows were sweating and he said it was awesome.  We so love experimenting with your amazing recipes.  Thank you so very much.

  64. We have made this 6 times in as many weeks and are completely addicted. We reduce salt by half a tsp. because of health requirements – just sprinkle the chicken with a half tsp of Penzey’s kosher salt – and serve with the yogurt sauce a another reviewer recommended, plus, sometimes, half a mini naan (they’re great but high sodium). Tried making my own ghee first from a web recipe which was fine, but ultimately bought the Aldi’s too as I don’t ever want to run out when we need our go-to comfort food. I use 2 jalapenos but only a few seeds, and cook the cauliflower rice twice as long, 12 mins, which seems to make it more rice-like to us. Gina, you are a genius, and your recipes keep my husband from feeling punished by dietary restrictions. You make a real difference in our lives! Thank you!!!

  65. Just made this for the first time; I have no idea why I wanted.  This is amazing!!  My husband and I love Indian food and this hit the spot.  Thank you! 

  66. I feel dumb asking this but maybe I cannot read your coding properly. This says it is 1 Freestyle Point but when I plug in the info into the WW app, it come out at 5 points per serving. Am I missing something?

    • Hi Sara. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  67. I made this dish for dinner last night and my husband raved about it (I believe “crazy good” was the term he used to describe it!). I’m not a very experienced cook, but I found this relatively simple to make. The complexity of flavors really is quite something! It’s so good that you could serve it as an impressive dish for a dinner party. Highly recommend!!!!

  68. Delicious!  We forgot to buy two bags of cauliflower rice so we mixed in a bit of regular. 

  69. I wish I didn’t wait so long to make this dish!! It will definitely be put into a bi-weekly rotation! The flavors are amazing and it was so easy and fast to prepare on a busy weeknight. I just had the leftovers for lunch and needed to comment on how delicious this is! Another winner Gina!!

  70. If I use frozen chicken breast tenderloins instead of fresh chicken, would you recommend pre-cooking them fully or partially before slicing them into cubes?

  71. Is that Mexican chili powder or Indian chili powder? 

  72. Made it tonight and it was delicious.  Had half a can of coconut milk left in the fridge so decided to throw it into the cauliflower, along with some spinach. Probably added a point but it was delicious, will definitely repeat.

  73. Absolutely fabulous. This has become part of my family’s standard weekly rotation of healthy dinners. I’m following the WW Freestyle plan and this works great with it, without the need for any modifications. I love that it is so satisfying. It is also low enough in points that I’m I’m extra hungry, I can eat more without going over my daily points budget. Highly recommend!

  74. Loved this! We liked it even more with some raita stirred in.  Will eat this again and again (and again). 

  75. Does it matter what kind of skillet I use? Non-stick vs stainless steel?

  76. I just made this and let me tell you, it is AMAZING!!! It tases like I’m eating rice instead of cauliflower!!!

  77. Oh my gosh. This is AAAAHHHHmazing! I added too many hot peppers though but still. It’s easy to make and flavorful and what’s even better is my husband, who says he doesn’t like cauliflower, loved this. I like cauliflower but haven’t riced it or used it as such yet. I’m hooked now! Thank you Gina! I’ve been dying to try Indian type recipes and now I have! 

  78. I made this last night but I used real rice instead of cauliflower rice – it was amazing!!!! I highly recommend trying this recipe.

  79. Have made this dish twice exactly like the recipe minus the hot peppers in the rice. It is so darn good and my sister loved it as well. It was my first use of the riced cauliflower and will now use it for many dishes. I started my low carb eating on New Year’s Day and have lost 23 lbs so far. Thanks for your delicious recipes that have helped me not miss all those carbs!

  80. Made this last night (subbed butter for ghee as I didn’t have any on hand). My first foray into cauliflower rice. So so SOOOOO good! Thanks SkinnyTaste!

  81. I would love to see a version made in the instant pot.

  82. This recipe is amazing! My family loves it and it has already been a repeat in our house. Thank you so much for sharing

  83. Made this tonight for dinner and we LOVED it.  So fragrant and delicious. 
    Thank you Gina!  I just LOVE your websit and recipes.  And the green giant riced cauliflower is awesome. I’m so glad our Walmart carries it.
     My only question is how you got 1 SP when there is the the ghee in it?  Shouldn’t it be 3 SP?

  84. I just got home  after a long and tiring day and my husband had made this recipe for dinner… SO HIT THE SPOT!! Loved it! A definite repeate in our house! Thanks Gina!!

  85. This is my first experience with cauliflower rice (or any vegetable rice, for that matter), ghee, fresh ginger and Garam masala.  Given the investment in these ingredients, I really hoped this would be good.  Boy, was it!  I made the recipe exactly as directed and loved it!

  86. This dish is amazing!! I only used 3 tbsp of Ghee.. the directions called for more.. 
    Love your recipes Gina!!

  87. So good! I added some chicken stock to get the spices off the bottom of the pan. 
    Your recipes have been keeping me on my points and full and content! Thank you, this was delicious. 

  88. I have to admit this was a fantastic meal. I made it to the recipe and it tastes excellent. For my own personal preference I added a little more heat by adding some chilli powder and a few other Indian Spices that I love.

  89. I made this without the chilies (which I love but my kids don’t). Delicious! And a hit with the kids. I added a yogurt sauce on the side that we all agreed was a good accompaniment. Sauce (approx measures): 1 cup plain whole milk yogurt (or Greek-style yogurt), handful of chopped fresh cilantro/coriander, 1 Tbsp lime juice, 1 small crushed or minced garlic clove, 1 tsp grated fresh ginger, salt.

  90. I loved this recipe! My husband thought it was a bit dry so I will make the yogurt sauce for him next time. If I am reading the recipe correctly, a total of 5 tsp of ghee are needed.

  91. Last time I made a cauliflower “risotto” the cauliflower didn’t ger soft enough. Does anyone ever steam it a bit first? Recipe sounds yummy – probably not too spicy for kids?

  92. That looks tasty and very easy to prepare.

  93. Omg yay- I am going to make this tonight. Just a heads up, Ghee is technically lactose free (trace amounts could remain)  but not dairy free. 

  94. Made this and both hubby and myself loved it. You can make your own ghee. I used kerrygold butter, Videos available on youtube and it tastes completely different than clarified butter, taking on a rich nutty taste. It is ridiculous how much ghee costs in the store.
    Keep up the good work Gina, you’ve changed my life !

  95. Let me start off by saying i love this dish. Amazing, complex flavors.  I just made it for the 2nd time.  I had a bag of regular and a bag of the garlic riced cauliflower.  I used both.  Not loving the back notes of the garlic cauliflower and aftertaste.  I’ll be sticking with the original recipe – plain cauliflower only.  First time i made it, my 7-year old nephew was over,  He’s a more adventurous eater and begged to taste the chicken after it was sauteed.  He loved it….probably ate 8 pieces before I had to back him off of my dinner.  He asked for it again the next day or a snack.  Really a winning dish with great points.  Thank you for making this WW journey easier.

  96. We are not experts on Indian food by any stretch, but we thought this was great! A teeny little bit of heat was perfect.
    I didn’t have jalapeno so that got left out.
    Definitely will be making this again.

  97. This was excellent! I prepped the chicken the day before and marinated it overnight in the lemon juice and spices to save time the next day. It came out great! Left out the chilies as we are not really into spice and added some frozen green peas for color/added veg. It was super flavorful and really quick to make during the week!

  98. Love this recipe. Made it tonight for the second week in a row, and I’m looking forward to leftovers for lunches – no more sad desk lunches with this one. And I put a dollop of non-fat Greek yogurt on the top of mine, which added no points but made it extra-decadent!

  99. This recipe is awesome! Biryani is my favorite Indian food, but I haven’t been eating it as much lately because of the rice. I was amazed at how good this recipe tastes. You don’t even miss the rice. So delicious! I’m very happy to find a lighter alternative. Thanks Gina!

  100. Should I defrost the cauliflower before cooking it or put it in frozen?

  101. Gina, I made this recipe tonight  along with the Red Lentil Soup with Spinach. Both were delicious!  Thank you!

  102. This recipe is AMAZING!!! Where my husband and I live we get a ton of authentic really good Indian food and this was so yummy! So easy too!! We both agreed it was going to one of our go-to meals! 

  103. This was delicious and very satisfying. I am not on a strict Paleo or Whole30 plan, so I adjusted a little. I added frozen peas, which were tasty & made the dish prettier (IMO). I cook a lot, but I do not make Indian food very often. It intimidates me for some reason. This was easy to prepare. It is going to go into my dinner rotation for sure. There are multiple ways this can be modified with different vegetable combinations. Yum, yum, yum!

  104. This was so good! We love biryani but didn’t love the carb count, so this was a great alternative. It made close to 5 servings for me. My husband couldn’t believe he liked it with cauli-rice, he’s usually not a big fan. I did add a little dollop of greek yogurt (with garlic and lemon juice in it) on top, just because we like a little “sauce”.

  105. Keep these great recipes coming with ingredients from Aldis! And I love them for the instant pot! ????

  106. This looks great! I’m new to your site, so forgive me if you’ve answered similar questions, but why isn’t this recipe considered Freezer Friendly? Thanks in advance!

  107. I made this last night and it was incredible! I was worried that it might be a little bland compared to other biryani recipes that require way more ingredients, but it was great. I did make one big change though–I mixed the spice blend into greek yogurt and let the chicken marinate in that to help tenderize it. Once I got home, the whole thing came together in 20 minutes 🙂

  108. This was DELICIOUS!!! 

  109. This one is the BEST recipe yet!  The leftovers were spectacular…  not much chicken was left so I threw some shrimp in there.  Delicious! I did amp up the spices a bit (we like it hot!) but otherwise followed exactly!  More Indian recipes, please!

  110. I could eat this all day!!!

  111. This was spectacular! Thanks for always making great recipes.

  112. I had all ingredients for the recipe except the Garam Masala so I found a recipe on line and made my own. This was delicious and ate every last bite!! Thank you!! 

  113. This was super easy and very flavourful!! I will definitely make it again soon!!!

  114. I made this tonight and it was delicious!  I used 1 medium jalapeño and it was the perfect amount of heat for me. 

  115. I apologize.  I do not understand the step in the instructions which says “set aside and repeat with the remaining ghee” <– doesn't this mean the "remaining 2 tsp"… but then later it says to add 2 tsp of ghee to the skillet.  But above it, you used the remaining ghee, so where does the 2 tsp come from???

  116. Hi, Does the recipe truly call for 6 cups, i.e., 48 oz., of cauliflower rice? This seems like a lot and I’ve noticed that most packages are 10 or 12 oz. Thank you.

    • I made this recipe for my family.  I used a regular green pepper to keep the heat down.  It was a hit! I used one bag of the cauliflower rice.  I used the ghee in halves, one with the chicken and then with the onion and pepper.

  117. I can’t wait to make this recipe this week! Thank you for your great recipes! I just want to add though – ghee IS dairy, it’s milk from a cow, so it’s dairy. However, clarifying it eliminates the lactose so those with lactose intolerance can eat it with no problem…but it is still dairy!

  118. Really delicious , but it took longer than the prep time listed. We used sour cream to cut the heat; I guess it is no longer “skinny “ when you do that . I also added frozen peas.  I will make it again ! Maybe with shrimp like someone suggested.

  119. I decided to make the cauliflower rice from scratch and followed the recipe except for adding half a minced jalapeño pepper.  I used boneless skinless chicken thighs because they’re less apt to be dry and topped each serving with 1/2 small avocado and 1/2 diced fresh tomato with a lemon wedge on the side. My side vegetable was roasted sliced fresh fennel, leek and slivered fresh garlic. OMG! I couldn’t stop eating the chicken and “rice”. One of the best meals of many on this site. Thanks again, Gina. 

  120. This was fantastic! I ended up using 1 package of plain cauliflower rice and one with a mix of cauliflower, kale, and sweet potatoes. I think it added to the favor, but it would still have been great without it. My other addition was a dollop of yogurt on top. I’m making this again soon!

  121. Stumbled across your website and this is the first thing I’ve made. Absolutly LOVED it! A huge success and I can see this being a regular go to when we need a quick meal. Have got 5 more of your recipes saved now to get through for the rest of the week. Can’t wait to taste them! I’m definitly going to be a new fan ????.

  122. This was SO good! My picky six year old made me make another batch of chicken she loved it so much. Can’t believe how low in points this is. It tastes amazing. I used riced broccoli because my local store was out of cauliflower and my husband swore there was real rice in there.

  123. OMG this is soooooo delicious! We devoured it!

  124. This is a winner! My husband, who is beyond picky, ate two servings. I omitted the cilantro because of said picky husband, but will definitely add it to mine next time.

  125. AMAZING!!! Turned out so well we are already planning on making it when the leftovers run out

  126. This recipe is fabulous! Thanks, Gina! Keep your yummy recipes coming.

  127. This was delicious. I made my own ghee, as it was very expensive, but it is very easy to clarify butter. As I was sauteing the onion, after the chicken, the pan threatened to get too black, so I quickly added some chicken broth, which I happened to have. That deglazed the pan nicely and I could add the rest of the ingredients. Somehow it ended up as 2 points, but for dinner, that’s great. I always tell people about this site. 

  128. Wow I think this is one of my favorites of yours ever! So flavorful and everything in one pan! Instead of buying garam masala, I googled what the spice blend is and made my own. Can not believe this is only 1 SP it is sooooo satisfying!

  129. This was so yummy

  130. Made this tonight’s dinner. Wonderful spices. I had to use cooked Bazmati rice instead though. Didn’t /haven’t tried cauliflower rice yet, but I will next time. Served with lemon wedge and a half banana and fresh tomatoes. Wonderful.

  131. Really 4.5 stars. We liked this recipe, but feel a few enhancements could be made. Maybe some golden raisins or almonds or peas/carrots could be added to the final mixture? Our riced cauliflower was a little crunchier than we would have liked. I’m not sure if that was the brand I used or me not cooking it enough. A solid recipe that I’ll make again, especially for being so healthy. I also didn’t have any ghee so subbed olive oil, but followed directions for everything else.

  132. Do you add the cauliflower rice without cooking? I am making this as I “speak”.

  133. Delicious. Eating it as I write this review.  I made exactly as written and only used 1 small Serrano Chile. Perfect amount of heat.  Can’t wait for lunch tomorrow.  Thank you Gina.  

  134. Excellent 

  135. I made this last night and it was delicious. It even impressed someone who said “I don’t like cauliflower as a rule.” Served with a side of steamed spinach. It was a great meal. And leftovers for lunch today!

  136. I made this dish last night. I am astonished at how flavourful it is! I used Tandoori Masala in place of the Garam Masala as this was what was available at my local grocer. I also used just 1/8 teaspoon of Crushed Red Pepper in place of the green chili pepper. I had a large head of cauliflower and quickly grated it using my food processor. This is an extraordinarily flavourful, healthy, and simply delicious meal. Thank you for posting this and I’m looking forward to checking out the other recipes on this site.

  137. Just made this tonight and it was delicious!  I had only 1 pkg of cauliflower rice so, I added a pkg of Aldi’s Frozen Prince Edward Medley instead for color.  It was awesome! 

  138. Made this tonight! It was delicious! 2 small green chilies was too hot for me, though.

  139. This is an awesome recipe and is a keeper! I like the idea of adding frozen peas (I should have read the reviews first) and think I’ll substitute lime juice instead of the lemon juice the next time. Might add a bit more spice as jalapeno pepper I used wasn’t very spicy. Will also try it sometime with shrimp.

  140. Gina
    I’m not one to write comments but I am long overdo in thanking you for your (don’t blush now) brilliant recipes. This latest one is simply stupendous.  Both my husband and I love Indian food but the copious amounts of butter, ghee and other oils don’t make it a diet friendly option.  Your lightened version is an elegant, flavorful and balanced alternative.  The two of us are rice-aholics and we didn’t miss that point-grabbing grain. The dish was totally satisfying.

    The other reason for writing is to tell you that I have lost 30 pounds on Weight Watchers (sorry it’ll never be WW to me!) and I can honestly say that I don’t think it would have been as easy without your website.  Your recipes are not imitations of traditional fare but well thought out creations  that have complete integrity on their own. For me, that is why they work.  They are so good that they have become part of my repertoire, not as a diet substitute, but as things that I want to make and crave. 

    So thank you, thank you, thank you and keep on cooking!
    Best regards,

  141. I’m confused a little. So I’m cooking the chicken in two steps?! So basically I need three skillets? The instructions totally lost me.

  142. This was an absolutely delicious way to break in the new cast iron skillet I bought myself for Xmas! I’ve already passed this recipe on to all my foodie friends…highly recommended!

  143. As we were food prepping for the week, my son asked to make a curry. I said you can make a curry 🙂 My 15 year old son made this recipe and we had to substitute Penzey’s Curry Now for the garam masala – the spice combination was similar. I have to say, it is amazing. He and I both agreed! Thank you for doing what you do!

  144. I made this yesterday for a few lunches and it’s amazing! So full of flavor for only 1 point. I love it and will be making it again and again. Thank you! You are really helping me stay on track with these awesome recipes 🙂

  145. Oh my gawd!!!! I made this last night and it was delish!!! So easy too! Only sub was coconut oil instead of ghee (can’t have dairy). Definitely going into the rotation! Thanks Gina 🙂

  146. We made this last night and loved it!  We added frozen green peas and it was yummy.   Keep up the great work! 

  147. I made this tonight and it was delicious. I followed the recipe except replaced the ghee with olive oil. I will definitely be making this again.

  148. What is ABF?

  149. Awesome and delicious!!! I made my own riced cauliflower fresh, and I forgot to buy the green chili, so I used a generous pinch of cayenne. It is so good that I forced myself to measure it out and portion it for my weekday lunches. Thank you Gina! I also love the Curry in a Hurry recipe from One and Done, and I LOVE the Chicken and Cauliflower Tikka Masala on the website.

  150. Do you put the frozen cauliflower rice in there without thawing it first?

  151. Okayyy
    I never thought I would mix up cauliflower with my biryani.
    This is brilliant Gina!
    Thank you so much for this wonderful recipe.
    I have friends coming over for dinner tomorrow night and this sounds perfect for that.
    I hope I do even 50% of the brilliant job you have done here.
    Happy New Year to you and your family Gina 😀
    Thanks again

  152. Could this be made with regular rice? I’m pregnant so give me all of the carbs. Would you cook it and then add it in the same place. Or is the cauliflower really essential for flavor? Maybe 50/50?

  153. I loved this dish and subbed butter for ghee in amounts that worked for me. My husband loved it as well. I used boneless thighs and one red chili pepper. Lovely!!

  154. Amazing recipe!!! Made for the fam and they loved it!

  155. My husband is on a low carb diet. He loved this dish. It was absolutely delicious!  I used olive oil, 1 bag of cauliflower, 1/2 onion, and 1 jalapeño. Cooking times were perfect. This will be a staple in my dinner lineup. Excellent recipe. 

  156. Hello there skinny taste. .thank you for the lovely skinny chicken biryani with cauliflower rice..I am anglo indian in Toronto Canada..we have costco instead of Aldi ????

  157. I have been on Weight Watchers for almost 12 months. I’ve lost 89 pounds! I make very many Skinny Taste recipes. Thank you very much!! This recipe is a keeper!!

  158. This recipe is marked dairy free, but ghee is butter!

  159. THIS WAS AMAZING!! And I’m not a very good cook, trust me. Only feedback was my husband could stand to have it be a bit more spicy – any suggestions?

  160. Can you get garam masala from Aldi? I’m not familiar with it – is this a spice?

  161. Gina,  this looks great!  How much ghee do we use?  

  162. I have lots of curry in my pantry, but no Garam Masala — can I simply substitute the ingredients?

  163. This looks delish and I am ready to take on any additional points which I think there are. In reading through the recipe there is about 4 tsp. of unaccounted glee. 1 tsp. Equallying 2 sp. Any chance of revisiting and updating
    Thanks, use your cookbooks and newsletter often. Barb

    • I count 5 tsp. as well when I read the instructions. I use regular butter because Ghee is so expensive. That being said, with 5 tsp of butter the recipe is still only 2 point per serving.

  164. Are we missing a measurement on the ghee?

  165. This looks delicious! I love that you partnered with Aldi’s. It’s my go-to grocery store. 

  166. Is this recipe suitable for freezing?

  167. Looks delish but I’m concerned it would come out dry. Is there a way to make a sauce with it?

    • Typically Biryani is served with a yogurt type sauce.  The yogurt sauce from this recipe actually sounds to me like it would be perfect:

  168. Did you get your Garam Marsala from aldi?

  169. Oh my goodness!  I KNEW I was going to love this.  My husband was skeptical until he tried it.  We both really loved it!  I was able to make it without going to the grocery, too—don’t you love it when that works out, especially  when it’s a Friday night and you’ve had a long week at work!  I used my food processor to gray a fresh head of cauliflower…it was about 4 cups.  I had a bag of 2 cups brown rice in the freezer that I defrosted and added to the cauliflower rice.  I had jarred diced jalapeños and used about 2 heaping teaspoons of those. I used olive oil instead of ghee.  I did have fresh garlic, ginger and lemon juice, and I think those are pretty important to have and not sub.  Thanks, Gina!  This is a keeper!  

  170. What brand is your pot? It looks nice.

  171. The recipe labels itself as dairy free, but ghee is butter!

  172. Can you substitute butter for the ghee?

    • Yes, BUT, remember butter has a much lower “smoke point,” so will burn if the heat is too high. Best to use ghee, coconut oil or another true oil Target than unclarified butter.

  173. I have always loved cauliflower since a young age but never thought about trying it with my biriyani. This recipe sounds like an interesting one and I will surely try it out!

  174. Ok, look, your time to cook is a lie. 3-4 minutes for golden onions like you pictured is hardcore false.

  175. Are the ghee and the cauliflower rice also from Aldi?