20 Minute Easy Chicken Biryani With Cauliflower Rice

"easy chicken biryani"

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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5.0 from 2 reviews
20 Minute Easy Chicken Biryani With Cauliflower Rice
Serves: 2
Prep time:
Cook time:
Total time:
  • 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
  1. In a large pan add your onion and sauté with your olive oil for a couple of minutes.
  2. Add the chicken and seasoning to your onion and cook for 5 minutes on a medium heat.
  3. 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.
  4. 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.

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"chicken biryani with cauliflower rice"

Meet The Milners

Samantha and Dominic

Dominic & Samantha Milner are the founders of RecipeThis.com. They love cooking, blogging and being full time parents to their three food obsessed kids. They cook with their kitchen gadgets everyday and love sharing their homemade recipes. Their favourite foods include chocolate, air fryer burgers and macaroni cheese. You can learn more about them here or you can sign up for their free newsletter here.

10 comments… add one
  • avatar Brianna Aug 30, 2016, 5:28 am

    Cauliflower rice? Inspiring!

  • avatar Susan Oct 5, 2016, 4:36 pm

    What kind of curry paste did you use to make this? There are many different kinds and each would give a different result.

    • avatar Samantha and Dominic Oct 6, 2016, 10:18 am

      Hi Susan,

      When I made this dish I always use green curry paste as it gives a mild heat flavour.

  • avatar Diane Oct 5, 2016, 7:17 pm

    How much rice do you use?

    • avatar Samantha and Dominic Oct 6, 2016, 10:17 am

      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.

  • avatar Richard Oct 5, 2016, 10:04 pm

    You forgot to list rice as an ingrediant in the recipe or how much rice to use.

    • avatar Samantha and Dominic Oct 6, 2016, 10:27 am

      Hello Richard,

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

  • avatar Emi Nov 2, 2016, 8:45 pm

    It was delicious & great textures! Especially for the healthiness.

  • avatar Sonia Jan 26, 2017, 12:01 am

    Hi! Could I use Thai Kitchen’s red curry paste or will that lend too much of a “Thai” cuisine flavor?

    • avatar Samantha and Dominic Jan 26, 2017, 3:16 pm

      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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