Cauliflower Rice Biryani with Chicken
Food is the centerpiece of just about any celebration around the globe, regardless of culture or religion. It can unify and strengthen bonds within families and among neighbors, while helping to maintain a common identity among a group of people. It can teach us about one another.
Preparing and eating food from around the globe can also be just plain fun. Growing up, my family ate a Polish dinner every Christmas Eve. And we love that dinner! But the year my brother went to his in-law's for Christmas, we decided to mix up the tradition. Every Christmas, we choose a different country and prepare dishes we've never tried before. Everyone is given a job in the kitchen--even if it's just pouring the wine--and we all sit down together to ooh and ahh over the meal.
I'm the dietitian of the family, so I'm expected to bring a healthy dish and this year, that dish might be Cauliflower Rice Biryani with Chicken. For a whole dinner on theme, I also highly suggest Baigan Bhartha (Spiced Eggplant and Tomato), one of my favorite Indian dishes, and Mushroom Matar (Indian Mushroom and Pea Curry).
Cauliflower Rice Biryani with Chicken
For an entire dinner on theme, I suggest pairing Cauliflower Rice Biryani with Baigan Bhartha (Spiced Eggplant and Tomato), one of my favorite Indian dishes, and Mushroom Matar (Indian Mushroom and Pea Curry).
Serving size: 1 cup | Makes 5 servings
Ingredients
| FOR THE CHICKEN |
| 2 tablespoons canola oil, divided |
| 1/2 tablespoon lemon juice |
| 1/2 tablespoon garam masala |
| 1/2 teaspoon turmeric |
| 1 teaspoon ground cumin |
| 1 teaspoon paprika |
| 1/8 teaspoon cinnamon |
| 1/8 teaspoon cayenne pepper |
| 1/4 teaspoon salt |
| 10 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces |
| FOR THE CAULIFLOWER RICE |
| 20 ounces cauliflower florets (about 5-1/2 cups) |
| 3/4 cup onion, finely chopped |
| 1/2 tablespoon minced garlic |
| 1/2 tablespoon minced ginger |
| 1/2 teaspoon salt |
| 2 tablespoons chopped mint |
| 2 tablespoons chopped cilantro |
Instructions
- In a large bowl, whisk together 1-1/2 tablespoons canola oil, lemon juice, garam masala, turmeric, cumin, paprika, cinnamon, cayenne, and salt. Add chicken and marinate in refrigerator for at least 1 hour.
- Meanwhile, pulse cauliflower in a food processor until it's in rice-sized pieces (do not over process).
- When chicken is ready to cook, heat 1/2 tablespoon canola oil in a large skillet. Add chicken and sear until golden brown and mostly cooked through. Add onion, garlic, ginger, and salt and cook, stirring, until aromatic, about 2 minutes. Add cauliflower rice and cook 20-30 minutes, stirring frequently, until cauliflower is tender and chicken reaches an internal temperature of 165°F.
- Garnish biryani with mint and cilantro.
Nutrition information per serving: 160 calories, 8 g fat, 1 g saturated fat, 350 mg sodium, 10 g carbs, 3 g fiber, 3 g sugar, 15 g protein
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