Quick Biryani Chicken with Cauliflower Rice

I love my regular biryani recipe, but it has two major flaws. First, it's impossible to cook it in such a way that I can make myself a vegetarian option that's any good. Second, it takes a fair amount of time and active effort to put together. Delicious, but not exactly a weekday dinner type of thing.

Oh, and third, it's pretty unhealthy. I forgot about that one.

I found a recipe on SkinnyTaste, and thought I'd make it for supper tonight. Then I promptly changed it as I went, because that's how I roll, and now here we are.

Chicken marinade:

1 pound boneless skinless chicken thighs
1/2 cup plain yogurt (I used Greek, but it doesn't matter)
1 tsp kosher salt
1 tsp grated ginger
1 tsp minced garlic
1 tsp garam masala
3/4 tsp ground turmeric
1/4 tsp chili powder

Mix everything together except for the chicken. Then add the marinade to the chicken pieces, making sure each piece is covered. Leave in the fridge for three to six hours.

The same thing can be done with firm tofu.

Rice:

Cook some basmati rice whichever way you normally would. I used about a cup of dry rice for mine, but this recipe is very forgiving. In a tea ball or cheesecloth bag, put 10 whole cloves, 6 cardamom pods, 1 bay leaf, and 1 star anise. Add the spices to the rice while it cooks.

Everything else:

1 large onion, diced
2 cups riced cauliflower (frozen or fresh)
2-3 tbsp ghee or unsalted butter
1/2 tsp garam masala
1/2 tsp ground turmeric
1 tsp salt

OKAY TIME TO DO THE ACTUAL COOKING.

Melt 1 tbsp ghee in a large pan. When melted and hot, put in your chicken. Do it in batches if your pan isn't big enough: you don't want to crowd the pan or it'll steam instead of sear.

Remove the cooked chicken from the pan. Set aside.

Add the remaining ingredients to the pan. Cook on medium heat for about 8-10 minutes, until everything has gotten to know each other.

Add the chicken and cooked rice to the pan. Mix together.

Serve with plain yogurt, cilantro, and/or sliced jalapenos.


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