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Cauliflower Rice Chicken Biryani

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Amy Rains


  • 1 large head of cauliflower
  • 2 tbsp ghee avocado oil, or olive oil
  • 1.5 lbs chicken breast cut into 1 inch pieces
  • 1 medium sized yellow onion diced
  • 2 tbsp finely diced ginger
  • 2 tsp garam masala*
  • 1 tsp ground turmeric
  • 3 cloves garlic minced
  • 1 cup diced tomatoes
  • 1/2 cup raisins
  • 1/3-3/4 cup chicken broth
  • 1/2 tsp salt
  • 1/2 cup sliced almonds or chopped
  • 1/4 cup chopped fresh cilantro to taste


  1. Begin by ricing your cauliflower. Cut your cauliflower into florets. Place inside a high powered blender or food processor and pulse for 10-20 seconds. Scrape down the sides to remove any cauliflower sticking to the side. Once cauliflower is evenly riced, set aside.
  2. Heat a large skillet to medium - medium high heat. Add oil or ghee and coat the pan. Toss in chicken and cook for 3-5 minutes, evenly browning all sides (inside might still be a little pink).
  3. Now toss in onion and ginger. Stir and cook for another 2-3 minutes.
  4. Finally add in spices, salt, tomatoes, chicken broth, and raisins. Mix, then toss in cauliflower rice. Bring mixture to a quick boil, and reduce heat to low. Cover with a lid and let simmer for 5-7 minutes or until cauliflower rice is softened.
  5. Remove from heat. Top with almonds and cilantro. Serve hot!