Cauliflower Rice Chicken Biryani Stir Fry

An easy low-carb and gluten-free chicken biryani using cauliflower rice instead of the basmati rice. This healthy cauliflower rice stir-fry features all the authentic Indian flavors we love and can be ready in half an hour for a keto-friendly quick weeknight meal.

The other day, I realized that I have not a single Indian recipe on the blog, which is surprising considering the fact that I LOVE spices! But Indian food is just one of those things I tend to go out for - or order in. Unfortunately, restaurant-style Indian food is not especially good for our waistlines. This is why I came up with a skinny version of my favorite Indian restaurant dish.

Chicken Biryani - a classic dish that I've been wanting to give a Paleo/Whole30 makeover for quite some time now. It’s traditionally made with Basmati rice so all I had to do here was to make an easy swap and use low carb cauliflower rice instead.

That’s the great thing about cooking Indian food at home - it can be made with the cleanest ingredients and you will not compromise on the taste because it’s really all about those spices anyway.

Are you ready? Let's grab our biryani spices, our lean protein, our veggies, and steal about 30 minutes of your precious time and BADABOOM - you have a healthy dinner that is paleo, Whole30 approved and 1000% amazing on your kitchen table. You are welcome.

All the delicious flavors of a classic restaurant-style Chicken Biryani lightened up by swapping basmati rice for low carb cauliflower rice. I cannot say it often enough - healthy cooking can be so simple!

Now let's move on to the recipe!

How to make Cauliflower Rice Chicken Biryani Stir Fry

How to make cauliflower rice?

Step 1 - Cut the cauliflower head into small florets. Try to make them even sized for even “ricing”.

Step 2 & 3 - Place about half in your food processor fitted with the S-blade and pulse a few times until it resembles corse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even - some will be very small and others will be large chunks.

Which seasoning shall I use for this Indian cauliflower rice recipe? 

For this recipe, we are using traditional Indian biryani spices. You can buy a ready-made spice blend but I find that the flavor or a homemade blend is always superior. You can double the recipe and store it in a spice jar, or even freeze it. Make sure to keep it away from moisture.

Step 4 & 5 - To make your own chicken biryani spice blend, mix garam masala, turmeric, cumin, sweet paprika, cinnamon, and cayenne in a bowl.

Marinate the chicken:

Step 6 - 8  - In a medium bowl, mix chicken pieces with 1 tbsp olive oil, lemon juice, spices and salt until it’s well coated. It might seem like there’s too many spices but keep in mind that they will also flavor the cauliflower rice.

Tip: If you have time, cover the chicken and marinate in the fridge anywhere from 30 minutes to overnight. If you don’t, you can skip the marinade and it will still be delicious.

Step 9 - Heat 2 teaspoons olive oil in a large skillet over medium-high heat. When hot, add chicken pieces. Brown for 2 minutes or so, flip the pieces and brown the other side for another 2-3 minutes. Remove from the skillet and set aside.

Step 10 & 11 - Add 1 teaspoon olive oil in the skillet and add onion slices. Cook for 2 to 3 minutes, stirring often, until soft and golden. Add ginger and garlic, and cook for another minute.

Step 12 - Add cauliflower rice to the skillet, along with the chicken. Stir to mix well and cook for 2-3 minutes, until chicken is just cooked through but still moist and cauliflower has softened.

Step 13 - Turn off the heat. Taste for salt and add some if needed. Stir in the herbs (mint and cilantro) and almonds, setting aside a few pieces for serving. Serve with a squeeze of lemon juice and top with reserved herbs and almonds.

Can cauliflower rice be frozen? 

Yes absolutely. While I am at it, I make a whole bunch of cauliflower rice at once because I really dislike cleaning my food processor! To freeze cauliflower rice, prepare some freezer bags and scoop about 2 cups of riced cauliflower into each freezer bag. Press the air out of your bag and seal them up. Repeat with the remaining cauliflower. Flatten the bags and stack to freeze them in the back of your freezer.

Can cauliflower rice be reheated?

Yes, you reheat this biryani by either microwaving it for a couple of minutes or by heating it up in a pan on the stovetop for a few minutes.

Tips for making this paleo cauliflower rice stir-fry:

• If you have time, marinate the chicken in the fridge anywhere from 30 minutes to overnight.
• If you feel like you need the mouthfeel of real rice you can add in ¼ cup of normal cooked rice in step 12.
• This recipe is best served fresh but leftovers keep in the fridge for 2 days.
• Feel free to use chicken thighs instead of breast.

5 from 1 vote

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Indian Cauliflower Rice Chicken Biryani  Stir-Fry

An easy low-carb and gluten-free chicken biryani using cauliflower rice instead of the basmati rice. This healthy cauliflower rice stir-fry features all the authentic flavors we love about Indian food and can be ready in half an hour for a keto-friendly quick weeknight meal. 

Course Main Course

Cuisine American, Indian

Keyword cauliflower rice biryani, cauliflower rice recipe, Indian cauliflower rice recipe

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Calories 688 kcal

Author Marie

Ingredients

• 2 chicken breasts cut into 1-inch chunks/cubes
• 6 cups cauliflower rice or 1 large cauliflower head
• 2 tsp garam masala
• 1 tsp turmeric
• 2 tsp cumin
• 2 tsp sweet paprika
• ¼ tsp cinnamon
• ¼ tsp cayenne powder adjust to taste
• ½ tsp sea salt
• 1 tbsp lemon juice about ½ large lemon + more to serve
• 2 tbsp olive oil divided in 1 tbsp + 3 tsp
• 2 large white onions sliced
• 2 garlic cloves minced
• 2 tsp fresh ginger minced
• ⅓ cup fresh mint chopped
• ⅓ cup fresh cilantro chopped
• ¼ cup roasted almonds chopped - to serve, optional

Instructions

1. If you don’t have pre-made cauliflower rice, start with that. Cut the cauliflower head into small florets (try to make them even sized for even “ricing”). Place about half in your food processor fitted with the S blade and pulse a few times until it resembles corse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even - some will be very small and others will be large chunks.
2. In a small bowl, combine all the spices (garam masala, turmeric, cumin, sweet paprika, cinnamon and cayenne) together
3. In a medium bowl, mix chicken pieces with 1 tbsp olive oil, lemon juice, spices, and salt until it’s well coated. It might seem like there are too many spices but keep in mind that they will also flavor the cauliflower rice.
4. If you have time, cover the chicken and marinate in the fridge anywhere from 30 minutes to overnight. If you don’t, you can skip the marinade and it will still be delicious.
5. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. When hot, add chicken pieces. Brown for 2 minutes or so, flip the pieces and brown the other side for another 2-3 minutes. Remove from the skillet and set aside.
6. Add 1 teaspoon olive oil in the skillet and add onion slices. Cook for 2 to 3 minutes, stirring often, until soft and golden.
7. Add ginger and garlic, and cook for another minute.
8. Add cauliflower rice to the skillet, along with the chicken. Stir to mix well and cook for 2-3 minutes, until chicken is just cooked through but still moist and cauliflower has softened.
9. Turn off the heat. Taste for salt and add some if needed. Stir in the herbs (mint and cilantro) and almonds, setting aside a few pieces for serving. Serve with a squeeze of lemon juice and top with reserved herbs and almonds.

Recipe Notes

• If you have time, marinate the chicken in the fridge anywhere from 30 minutes to overnight.
• If you feel like you need the mouthfeel of real rice you can add in ¼ cup of normal cooked rice in step 12.
• This recipe is best served fresh but leftovers keep in the fridge for 2 days.
• Feel free to use chicken thighs instead of breast.

Nutrition Facts

Indian Cauliflower Rice Chicken Biryani  Stir-Fry

Amount Per Serving (1 /4th)

Calories 688 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 4g25%

Cholesterol 144mg48%

Sodium 1001mg44%

Potassium 2709mg77%

Carbohydrates 44g15%

Fiber 16g67%

Sugar 15g17%

Protein 63g126%

Vitamin A 1575IU32%

Vitamin C 249.2mg302%

Calcium 232mg23%

Iron 6.3mg35%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this paleo cauliflower rice stir fry recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy low carb cauliflower rice recipes you will love:

• Asian Cauliflower Fried Rice
• Chicken Burrito Bowl with Cauliflower Rice
• Cauliflower & Broccoli Tabbouleh Recipe