Welcome to my 20 minute easy chicken biryani with cauliflower rice recipe.
Anyone that knows me knows that I love Indian food.
As an 80’s baby growing up in a small seaside town in the North of England there was not the usual things that you expect to see on every street corner today. There was no Subway, no Pizza Hut, no KFC & No Burger King. Instead we had a McDonalds, loads of Fish & Chip Shops and an Indian restaurant and a Chinese restaurant.
We probably ate out at the Indian restaurant the most. It was the favourite food of us all and we would go at least twice a month. I would often have popadoms with a pickle tray, mixed starter, chicken curry with rice and a garlic naan bread. Most of the time though we would go for the completely unhealthy butter chicken and it was so bad for us.
Now when I make a curry I make a healthier one. It still has lots of amazing Indian flavours, just minus the excessive amount of calories and it makes us proud of what we can create without feeling like we have just stuffed our bodies full of rubbish.
In this version of chicken biryani we are using cauliflower rice instead of typical Indian rice. It is also cooked in less than 30 minutes making it a fantastic choice for a quick week night dinner recipe.
- 1 Medium Cauliflower (shredded)
- 1 Large Onion (peeled and diced)
- 1 Large Chicken Breast (diced)
- 100g Raisins
- 1Tbsp Olive Oil
- 100ml Chicken Stock
- 1Tsp Turmeric
- 1Tsp Cinnamon
- 1Tsp Coriander
- 1Tbsp Curry Paste
- 1 Bay Leaf
- Salt & Pepper
- In a large pan add your onion and sauté with your olive oil for a couple of minutes.
- Add the chicken and seasoning to your onion and cook for 5 minutes on a medium heat.
- Add your chicken stock, mix well and add in your cauliflower rice and raisins. Cook for a further 10 minutes on a medium heat or until your chicken is well cooked.
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