Chicken Biryani With Cauliflower Rice
Extract from Supercharge Your Life • By Lee Holmes • Published by Murdoch Books
About
Supercharge Your Life
{ serves 2–3 }
The origins of this dish have been linked to Shah Jahan’s queen, who inspired the Taj Mahal. It’s said that she once visited army barracks and found the personnel undernourished. She asked the chef to prepare a special dish that provided balanced nutrition, and thus biryani was created!
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You Will Need
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Step 1
To make the marinade, mix all the ingredients in a large bowl.
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Step 2
Add the chicken pieces to the marinade, coat well then cover and marinate in the fridge for at least 1 hour.
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Step 3
Heat the coconut oil in a large frying pan over medium heat and fry the onion for 4–5 minutes, until translucent. Add the chicken and brown on both sides. Add the coconut milk, cinnamon stick and cardamom pods, and simmer for 15 minutes, or until the chicken is tender.
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Step 4
Meanwhile, make the cauliflower rice. Melt the oil in another large frying pan over medium heat. Add the cauliflower, mix in the spices, stir through the coriander and mint, and season with salt and pepper. Cook for 8–10 minutes, until soft.
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Step 5
Spoon the cauliflower rice into bowls and serve with the chicken in its sauce. Top with coriander and serve with minted raita.
Supercharged Tip
You can make a quick raita by mixing 1 chopped cucumber with 260g(9 1/4 oz/ 1 Cup) plain youghurt and chopped mint to taste.
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