This keto cauliflower rice recipe combines the goodness of low-carb cauliflower rice with the popular chicken biryani. It has the amazing flavors of the classic biryani, but takes only a fraction of the effort and time (and calories, too!).
Chop the chicken breasts into 1-inch cubes. Combine all the ingredients for the marinade and coat the chicken. Refrigerate for at least 30 minutes.
Chop the cauliflower into big chunks with the stalks. ‘Rice’ the cauliflower using the grater attachment of your food processor. Or you can grate using a box grater.
Heat 1/2 tablespoon of oil in a pan, add the cumin seeds. Cook for about 1 minute.Stir in the riced cauliflower, season with salt and pepper and cook uncovered for 5 minutes, stirring frequently. The cauliflower rice should be cooked crisp and not soggy. If there's moisture, increase the heat to high flame and stir until all the water evaporates. Transfer onto a plate.
Heat 1 tablespoon of oil in the same pan or a wok. Add the chicken with the marinade. Stir well and cook covered on a medium flame for 10 minutes.Uncover and cook for another 5 minutes on medium-high heat until the mixture thickens and all water evaporates.
Beat the eggs with salt, pepper and a pinch of turmeric powder. Heat the remaining 1/2 tablespoon oil in an omelet pan and scramble the eggs.
Add cauliflower rice and scrambled eggs to the cooked chicken and toss everything together until well combined. Turn off the flame and transfer to a serving bowl.
Serve garnished with cilantro. Yum!
Notes
Chicken can be marinated overnight, the longer it is marinated, the better it tastes.
Black cumin gives an interesting texture to cauliflower rice. It can be found in Indian stores. It’s just optional, so don’t fret over it if you can’t find it.
The marinated chicken will leave out a lot of water while cooking, just keep stirring on high heat until the mixture thickens.