Keto Chicken Biryan Recipe | Low Carb Recipe


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Is there such a thing as Low Carb Biryani? YES there is! and I’m going to show you how to make a keto biryani in under 30 minutes. Low Carb Keto Chicken …

11 replies
  1. Kitchguy
    Kitchguy says:

    I made this and it’s amazing, I bought frozen cauliflower rice and warmed it up first to take out the moisture then placed it back at the end to mix all the flavours. Perfection.

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  2. Paelorian
    Paelorian says:

    I've made this at least a dozen times since discovering the recipe on Twosleevers about six months ago. I'm going to try not peeling my ginger and perhaps try a rougher mince as seen in the video instead of the paste I've been making. My tips:
    —For this dish I find it very convenient to buy a bag of frozen riced cauliflower at Trader Joe's to keep in my freezer rather than mince fresh cauliflower myself. I've done it both ways and did not notice a difference in taste.
    —Other poultry can be substituted for chicken. Often I see ground turkey at the store instead of ground chicken, and I use them interchangably in this recipe. I have not noticed a difference.
    —You can preserve cilantro or mint for this recipe by freezing the minced herb in oil or ghee. I find that mint easily lasts longer in the fridge than cilantro and takes no effort to do so, but careful storage conditions can greatly lengthen life. Freezing in fat will prevent going to waste and works perfectly for a cooked recipe like this. Of course, fresh works better for a garnish at the end.
    —If I don't have fresh jalapeno on hand I pour in some (green bottle) jalapeño Tabasco sauce (which is like blended jalapeño and vinegar).
    —The written recipe advises cooking the chicken first, which means a better sear. But a bunch of broken up ground chicken doesn't usually sear that much, so it probably doesn't make a huge difference, but I'm going to continue because I think that chicken browning (which mostly comes off and spreads around) adds flavor.
    —Urvashi is right, it doesn't taste like rice but it will satisfy a craving for biryani (though it's much less filling). However, if you do as I often do and mix in as much cooked and seasoned rice (white or brown) as riced cauliflower, then you won't notice a difference from rice. You may not even notice that it's half cauliflower instead of rice. It's surprisingly hard to tell. I make it with brown rice and it tastes great. I find this one-pam stovetop recipe quick and easy with less cleanup compared to taking out the Instant Pot for biryani.
    —If I have fresh turmeric I make a paste of it on a holeless grater (far easier than with ginger or garlic) and add it near the end. I've read mixed reports about whether it's healthier raw or cooked, so sometimes I add half earlier to hedge my bets! Fresh turmeric can be supplemented with powder. Fresh turmeric is more flavorful than powder but I don't think you can really taste the difference in a heavily and complexly flavored dish like this.

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