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Keto Chicken Biryani Recipe

By: Author Anne Carter

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Keto Chicken Biryani Recipe
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Join me, Anne from Beyond the Bayou Blog, on a nostalgic journey as we indulge in the familiar and comforting flavors of my cherished family recipe”Keto Chicken Biryani.

Designed with health-conscious individuals in mind, this dish combines the rich flavors of traditional biryani with the principles of a ketogenic diet.

Packed with tender chicken, fragrant spices, and cauliflower rice, this recipe offers a low-carb alternative without compromising on taste.

Follow along to discover how to create this delightful and nutritious meal that will satisfy your cravings while keeping you on track with your keto lifestyle.

Why You Will Love This Recipe?

  1. Tender and Juicy Chicken: By parboiling the cauliflower rice, the Chicken Biryani can be steamed instead of boiled, which ensures the chicken remains tender and juicy.
  2. Depth of Flavor: Marinating the chicken and then browning it guarantees that the meat is seasoned throughout. The Maillard reaction during browning adds complex, rich flavors, making the dish more delicious.
  3. Umami and Sweetness: Properly caramelizing the fried onions contributes a significant umami boost and a hint of sweetness. This sweet-savory balance enhances the overall taste, creating a delightful contrast with the spicy and savory chicken.
  4. Keto-Friendly: This recipe substitutes traditional rice with cauliflower rice, making it suitable for a keto diet without compromising on the rich, authentic flavors of a classic biryani.

Try More Chicken Recipes!

Keto Chicken Biryani Recipe Savory & Wholesome

Keto Chicken Biryani Recipe

Chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.
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Course: Dinner, lunch
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 374kcal
Author: Anne Carter
Servings: 4

Equipment

  • Cutting Board
  • Large mixing bowl
  • Measuring Spoons
  • Large Deep Pan
  • Spatula
  • Grater
  • Small Pan

Ingredients

  • 1 cup Basmati rice
  • 4 to 5 cups Water
  • 1 teaspoon Salt

Chicken marination

  • 400 grams Chicken thighs
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chile powder
  • 1 teaspoon Salt
  • Juice of 1 lemon

To make biryani

  • 2 Onions chopped lengthwise
  • 5 to 6 Garlic cloves finely chopped
  • 1 inch Ginger finely chopped
  • 2 to 3 Green chilies slit
  • 2 Tomatoes diced
  • 6 to 8 strands Coriander leaves or cilantro
  • ¼ cup Mint leaves or Pudina loosely packed
  • 1 ½ tablespoon Oil
  • 1 inch Cinnamon stick Dalchini
  • 3 to 4 Cardamom pods Elaichi
  • 3 to 4 Cloves Lavang
  • 2 Bay leaf Tej Patta
  • 1 teaspoon Cumin seeds Jeera
  • 1 tablespoon Biryani or Tandoori Masala
  • 1 tablespoon Butter or ghee
  • ¼ cup Water

Instructions

  • Wash and soak 1 cup basmati rice for 15 minutes. Drain.
  • Cook rice with water and salt until 80% done. Drain and set aside.
  • In a bowl, mix 400g chicken thighs with ¼ tsp turmeric, 1 tsp chili powder, 1 tsp salt, and juice of 1 lemon. Marinate for 15 minutes.
  • Heat oil in a pan. Add cinnamon sticks, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for a few seconds.
  • Add marinated chicken to the pan. Cook for 3 minutes.
  • Add chopped garlic, ginger, and slit green chilies. Cook for 2 more minutes.
  • Add chopped onion, tomato, coriander leaves, mint leaves, and 1 tbsp tandoori masala. Mix well and cook for 1 minute.
  • Spread chicken mixture evenly in the pan.
  • Add partially cooked rice on top. Garnish with more mint and coriander leaves.
  • Add butter, sprinkle extra tandoori masala, splash ¼ cup water.
  • Cover and cook on low flame for 20 minutes or until rice is fully cooked.

Nutrition

Calories: 374kcal | Carbohydrates: 51g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1333mg | Potassium: 407mg | Fiber: 7g | Sugar: 487g | Vitamin A: 24IU | Calcium: 72mg | Iron: 2mg
Keyword Best Keto Chicken Biryani Recipe, Chicken Biryani Recipe, Easy Keto Chicken Biryani Recipe, Keto Chicken Biryani Recipe

Tips You Should Try!

  1. Parboil Cauliflower Rice Correctly: To get the right texture for your keto biryani, parboil the cauliflower rice until it’s just tender but not fully cooked. This way, it can steam perfectly without becoming mushy.
  2. Marinate Longer for Depth: Marinating the chicken overnight (or at least a few hours) allows the spices to penetrate deeper, giving you more flavorful and tender chicken.
  3. Browning is Key: When browning the chicken, make sure the pan is hot enough. This step not only adds a beautiful color but also enhances the flavor through the Maillard reaction.
  4. Onions Make the Difference: Caramelize the onions slowly over medium heat. This process can’t be rushed as it brings out the sweetness and adds a rich umami flavor to the dish.
  5. Layer with Care: When layering the chicken and cauliflower rice, ensure you spread the base masala evenly. This ensures each bite is balanced with spices, chicken, and rice.

What to Serve with Keto Chicken Biryani?

What to Serve with Keto Chicken Biryani

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