Chicken Biryani With Cauliflower Rice

Supercharge Your Life

https://www.cutoutandkeep.net/projects/chicken-biryani-with-cauliflower-rice • Posted by Murdoch Books

{ 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!

You will need

700 g (1 lb 9 oz) skinless, boneless Chicken thighs, cut in half 1 tbsp Coconut Oil 1 Brown Onion , sliced 250 ml (9 fl oz/1 cup) Coconut Milk 1 Cinnamon Stick 2 Cardamom pods Small handful Coriander (cilantro) leaves, to serve Minted Raita , to serve (see tip)
Marinade
1 tsp Ground Cumin 1 tsp Ground Coriander 1 tsp Curry Powder 1 tsp Ground Turmeric 1 × 2.5 cm (1 inch) piece Ginger , peeled and grated 4 Garlic Cloves , crushed 1 Green Chilli , finely chopped 1 tbsp Lemon Juice
Cauliflower rice
55 g (2 oz/14 cup) Coconut Oil 1 Head Cauliflower , riced 2 tsp Ground Cumin 14 tsp Ground Turmeric Handful Coriander (cilantro) leaves, roughly chopped Handful Mint , roughly chopped Sea salt and Freshly Ground Black Pepper , to taste

Project Budget

Time

Difficulty

Description

{ 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!

Instructions

1. To make the marinade, mix all the ingredients in a large bowl.

2. Add the chicken pieces to the marinade, coat well then cover and marinate in the fridge for 
at least 1 hour.

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.

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.

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.