20 Minute Easy Chicken Biryani With Cauliflower Rice

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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.

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5 from 2 votes

20 Minute Easy Chicken Biryani With Cauliflower Rice

Welcome to my 20 minute easy chicken biryani with cauliflower rice recipe. Anyone that knows me knows that I love Indian food.
Prep Time3 mins
Cook Time17 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 2
Calories: 308kcal



  • 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.
  • Serve!


Because I like to eat cauliflower rice regularly, I will buy a large cauliflower and shred it in the food processor. Then I will bag it up into freezer bags and then grab a bag as I need it.


Calories: 308kcal | Carbohydrates: 51g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 134mg | Potassium: 825mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 34.9mg | Calcium: 62mg | Iron: 2.7mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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"chicken biryani with cauliflower rice"

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10 thoughts on “20 Minute Easy Chicken Biryani With Cauliflower Rice”

    • Hi Diane,

      I just use the cauliflower rice that is featured in the recipe and no traditional rice. However if you want traditional indian rice as well then I recommend a cup per person.

    • Hello Richard,

      There is no traditional rice in this recipe as it uses cauliflower to create the recipe instead and becomes cauliflower rice.

    • Hi Sonia

      The red curry paste is alot stronger in our experience compared to the green thai curry paste. We use it in this recipe because a biryani is supposed to be a mild curry. If you can handle the extra hotness then it should not be a problem but go with a 1/4 of the amount that is in the recipe depending on the strength of your red curry paste.




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