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
Cauliflower Rice Chicken BiryaniIf 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.
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:
- Skillet Taco Cauliflower Rice
- Honey Teriyaki Salmon Cauliflower Rice
- King Crab Fried Cauliflower Rice
- Roasted Cauliflower Rice
- Mexican Cauliflower Rice
ALDI lovers, share your favorite ALDI finds in the comments!
Cauliflower Rice Chicken Biryani
Ingredients
- 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
Instructions
- 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.
Last Step:
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Disclosure: Created in partnership with ALDI.
OMG Delicious!! Folllowed recipe, but used jarred minced garlic and jalapeños instead of fresh. I might have added too many jalapeños because it was very hot. But nonetheless really tasty! Perfect balance of spices. Very easy and quick recipe, too. Definite will make again!
Super tasty! We will definitely be making this again. Maybe with more jalapeño!
Absolutely delicious! Just made this for dinner with broccoli rice instead and at was lovely! What a great recipe! Thanks!
Thanks Cathy!
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!
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.
I am so glad!!
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.
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!
One of the best weeknight recipes I have made in a VERY long time. Love it!
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.
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!
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.
Loved this. I only made a half recipe since I live alone, but it was so good I was sorry I didnt have more
Love this so very tastie. Yum.
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.
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.
I added a dollop of fat free Greek yogurt to cut some of the spice and add a little moisture. It was delicious!
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.
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!
So delicious and very simple to put together.
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.
Wonderful!
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!
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!
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…
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.
This was amazing! I went a little overboard with the chili but will know for next time.
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.