Recipe adapted from Not Enough Cinnamon.
Ingredients:
- 2 lb. chicken breasts cut into 1-inch chunks/cubes
- 2 10 oz. bags frozen cauliflower, defrosted
- 1 lemon, juiced
- Olive oil
- 4 tsp. garam masala
- 2 tsp. turmeric
- 4 tsp. cumin
- 4 tsp. sweet paprika
- 1/2 tsp. cinnamon
- 1/2 tsp. cayenne powder adjust to taste
- 1 tsp. kosher salt
- 2 large white onions, sliced
- 2 garlic cloves, minced
- 2 tsp. fresh ginger minced
- 1/3 c. fresh mint, chopped
- 1/3 c. fresh cilantro, chopped
Directions:
- Marinate Chicken: In a bowl add cut chicken; then add the lemon juice, 1 TBSP olive oil and spices (garam masala, turmeric, cumin, sweet paprika, cinnamon and cayenne) and combine. Add more olive oil if necessary so the chicken is coated with spices. Marinate for 30 minutes to overnight.
- Cook Chicken: Heat 2 tsp. olive oil in a large skillet over medium-high heat. When hot, add chicken pieces (may need to cook in batches and add more olive oil, if needed). Brown for 2 minutes or so, flip the pieces and brown the other side for another 2-3 minutes, or until mostly cooked through. Remove from the skillet and set aside.
- Sauté Onions: Add 1 tsp. olive oil in the skillet and add onion slices. Cook for 5-10 minutes (add more olive oil, if needed), stirring often, until soft and golden. Season with salt.
- Add Ginger and Garlic: Add ginger and garlic, and cook for another minute.
- Add Cauliflower Rice and Chicken: Add defrosted (cooked in microwave according to package) cauliflower rice to the skillet and the chicken. Stir to mix well and cook for 2-3 minutes, until chicken is cooked through.
- Season: Turn off the heat. Taste for salt and add some if needed. Stir in the herbs (mint and cilantro).
Indian Cauliflower Rice Chicken Biryani
Ingredients
2 lb. chicken breasts cut into 1-inch chunks/cubes
2 10 oz. bags frozen cauliflower, defrosted
1 lemon, juiced
Olive oil
4 tsp. garam masala
2 tsp. turmeric
4 tsp. cumin
4 tsp. sweet paprika
1/2 tsp. cinnamon
1/2 tsp. cayenne powder adjust to taste
1 tsp. kosher salt
2 large white onions, sliced
2 garlic cloves, minced
2 tsp. fresh ginger minced
1/3 c. fresh mint, chopped
1/3 c. fresh cilantro, chopped
Directions
- Marinate Chicken: In a bowl add cut chicken; then add the lemon juice, 1 TBSP olive oil and spices (garam masala, turmeric, cumin, sweet paprika, cinnamon and cayenne) and combine. Add more olive oil if necessary so the chicken is coated with spices. Marinate for 30 minutes to overnight.
- Cook Chicken: Heat 2 tsp. olive oil in a large skillet over medium-high heat. When hot, add chicken pieces (may need to cook in batches and add more olive oil, if needed). Brown for 2 minutes or so, flip the pieces and brown the other side for another 2-3 minutes, or until mostly cooked through. Remove from the skillet and set aside.
- Sauté Onions: Add 1 tsp. olive oil in the skillet and add onion slices. Cook for 5-10 minutes (add more olive oil, if needed), stirring often, until soft and golden. Season with salt.
- Add Ginger and Garlic: Add ginger and garlic, and cook for another minute.
- Add Cauliflower Rice and Chicken: Add defrosted (cooked in microwave according to package) cauliflower rice to the skillet and the chicken. Stir to mix well and cook for 2-3 minutes, until chicken is cooked through.
- Season: Turn off the heat. Taste for salt and add some if needed. Stir in the herbs (mint and cilantro).