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We hope you got insight from reading it, now let’s go back to my take on chicken biriyani with cauliflower rice recipe. You can cook my take on chicken biriyani with cauliflower rice using 9 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make My take on chicken biriyani with cauliflower rice:
- Provide 300 gm Chicken boneless, skinless. I have used thigh piece
- Prepare 2 tbsp yoghurt
- Provide 1 medium onion
- Get 2 cloves garlic - grated
- Use 1 tomato
- You need 1.5 tbsp ginger paste
- Get 3 tbsp biriyani spice
- Use 300 gm cauliflower rice
- You need 2 tbsp vegetable/olive oil
Steps to make My take on chicken biriyani with cauliflower rice:
- Cut the chicken into small pieces. Marinade with yoghurt and 2 tbsp of the biriyani spice. Keep 30 min at least, if possible, 1 hr.
- Dice onion and tomato, grate ginger and garlic.
- In a pot at 2 tbsp oil - medium heat. Fry onion until it is translucent, add garlic and ginger, fry 30 sec, add tomato. Fry until the raw smell of tomato goes away or until it is mashed.
- Add marinated chicken and fry for 5 minutes (or check the chicken, make sure it is cooked, break one with spatula to see if the inside is cooked). Add a 1-2 tbsp of water, if you feel the mixture is going to burn.
- Add cauliflower rice, add the rest of biriyani spice (1tbsp). Mix well, with occasional stirring for 4-5 min. Add 5 tbsp water and cover. Let it be for 15 minutes. Check occasionally to ensure it doesnt burn at the bottom.
- Ideally, the biriyani should be put on 'dum'. The cooked chicken with gravy should be put in layers with the rice. Then the pot should be sealed and cooked in low flame for 45 min to an hour. I have not tried that with cauliflower rice. I shall share if I do it like that in future.
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