How to make cauliflower rice chicken biryani'It can be the best food for someone who eats rice on a regular basis.'
Dal-bhat is undoubtedly the staple diet for Nepalis. But many argue that white rice has the least amount of nutrients than traditionally-consumed grains like buckwheat, millet and barley. Singh suggests cauliflower as a good replacement for rice. “It can be the best food for someone who eats rice on a regular basis,” she says.
For people accustomed to white rice, finding alternatives may be a tough. But it isn’t as difficult as it seems. If you don’t want to compromise on taste, cauliflower rice can be a good substitute. By mixing the marinated meat and infusing with a flavoursome biryani masala, you can eat a wholesome and tasty meal, without the guilt.
250 grams of chicken with bone
1 ½ tbsps salt
1 tbsp of red chilli powder
½ tbsp turmeric
2-3 bay leaves
½ tbsp of minced ginger
½ tbsp of minced garlic
½ tbsp of cumin seeds
1 tbsp of ghiu
½ an onion (because they have a huge amount of carbs and are expensive)
2 tbsps sugar-free yoghurt
1 tbsp biryani masala (optional)
1 tbsp lemon juice
¼ cup coriander chopped
The golden rule for biryani is marinating chicken beforehand. In a bowl add ginger, garlic, salt, red chilli powder, yoghurt and lemon juice. Add the chicken and coat well. Refrigerate it, the longer, the better.
To make cauliflower rice, first cut the head into florets. Drop them into a blender, blitz until rice-like consistency is achieved.
In a separate pan, heat a tablespoon of ghiu. Once hot, add onions and fry until golden brown. Add cumin seeds and bay leaves. After a minute add marinated chicken and cook for a few more minutes. Once the chicken is cooked, add cauliflower and mix well. Add biryani masala if desired. Garnish with coriander leaves and the biryani is ready.