Soups

Chicken Briyani with Cauliflower Rice and Raita

Name: Chicken Briyani with Cauliflower Rice and Raita
Prep time: 20 s
Ingredients: Ingredients for Briyani; 2 teaspoons Chili powder; 2 teaspoons Garlic; 2 teaspoons Ginger; 1 teaspoon Garam masala; ½ teaspoon Turmeric powder; ¼ cup Cilantro; 1 teaspoon Lemon juice; 2 tablespoons Low fat Greek yogurt; ¼ teaspoon Salt; 140 g Chicken thigh/breast; Skinless; 5 cups Cauliflower; Cut into florets; Wash & dry them; 2 tablespoons Vegetable oil; 1 large Yellow onion; Thinly sliced; 2 pieces Bay leave; Dried; 1 teaspoon Cumin seed; Ingredients for Raita; ½ cup Low fat Greek yogurt; 1 teaspoon Lemon juice; ½ cup Cucumber; Remove seeds & diced; 1 tablespoon Cilantro; Chopped; 1 tablespoon Mint; Chopped

Main courses

Difficulty Level: Moderate

Numbers of Portions: 2

Preparation time: 20 min

VIEW NUTRITIONAL INFO

PRINT RECIPE

Ingredients

	Ingredients for Briyani
2 teaspoons	Chili powder
2 teaspoons	Garlic
2 teaspoons	Ginger
1 teaspoon	Garam masala
½ teaspoon	Turmeric powder
¼ cup	Cilantro
1 teaspoon	Lemon juice
2 tablespoons	Low fat Greek yogurt
¼ teaspoon	Salt
140 g	Chicken thigh/breast, Skinless
5 cups	Cauliflower, Cut into florets, Wash & dry them
2 tablespoons	Vegetable oil
1 large	Yellow onion, Thinly sliced
2 pieces	Bay leave, Dried
1 teaspoon	Cumin seed

	Ingredients for Raita
½ cup	Low fat Greek yogurt
1 teaspoon	Lemon juice
½ cup	Cucumber, Remove seeds & diced
1 tablespoon	Cilantro, Chopped
1 tablespoon	Mint, Chopped
1 pinch	Salt

Method

Add chili powder, ginger-garlic paste, garam masala, turmeric, cilantro, lemon juice, yogurt, salt, and chicken in a bowl and mix well. Allow the chicken to marinate for a minimum of 20 minutes (thigh) or 2 hours (breast).
Put cauliflower florets into a food processor and pulse until the cauliflower is riced. Fill only 1/3 of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower.
Heat 2 tablespoons of vegetable oil in a non-tick pan. Add onions and sauté until they turn golden brown and start to caramelize. Take half of the onions out and reserve.
In a pan, add bay leaves and cumin seeds. Sauté for a minute. Add marinated chicken and mix well. Cook covered until chicken is fully cooked.
For the raita, add yogurt, lemon juice, cucumber, cilantro, mint, and salt in a mixing bowl. Mix it well and garnish with cilantro. Keep refrigerated.
Add cauliflower rice and salt into the pan, cook covered on low-medium heat for 10 minutes. Stir everything together.
Spread the reserved caramelized onions on top and garnish with cilantro. Enjoy with raita.