Cauliflower rice chicken and mushroom biriyani

Cauliflower rice chicken and mushroom biriyani

Cauliflower rice chicken and mushroom biriyani

A classical Indian Biriyani is a rice-based dish, with the rice mixed with and then cooked alongside meat or vegetables.

It’s a very fragrant and colourful dish, containing as it usually does saffron, cardamom, cinnamon, and cloves, amongst other spices.

In this Paleo version, I substituted cauliflower rice for the more usual grains. As per usual, I used my trusty rotary grater to make the cauliflower rice – see here for details.

Due to the much shorter cooking time of cauliflower rice compared to “normal” rice, I cooked the chicken separately, poaching it in what is known as a “fragrant stock”.

I then brought the cooked chicken and cauliflower rice together to finish cooking, finishing off the biriyani with a garnish of flaked almonds and sultanas.

Both Mrs. Paleovirtus and Paleovirtus Jr. were well pleased with the results – definitely a dish to go on the “Have Again Soon” list…


 

Cauliflower rice  chicken and mushroom biriyani

Serves 3 – 4

Ingredients

For the fragrant stock

  • 1 red onion, finely chopped
  • 2 tbsp cardamom seeds
  • 2 tbsp cloves
  • 2 cinnamon sticks
  • 5 bay leaves
  • 2 tbsp coconut oil
  • 1 tsp turmeric

For the Biriyani

  • 4 chicken breasts, cut into bite sized cubes
  • 2 good handfuls of button mushrooms, wiped and sliced
  • 1 head of cauliflower, broken down into florets, and then coarsely grated to produce the “rice”
  • 1 red onion, finely chopped
  • 1 inch piece fresh ginger, peeled and minced
  • 5 cloves garlic, minced
  • 2 cinnamon sticks
  • 2 tbsp cardamom seeds
  • 2 tbsp cloves
  • 1 tsp fennel seeds
  • 1 tsp extra hot chilli powder
  • 2 tsp saffron, dissolved in a small amount of hot water
  • coconut oil
  • flaked almonds
  • sultanas
Cauliflower rice chicken and mushroom biriyani cooking

Cauliflower rice chicken and mushroom biriyani cooking

Method

  • Prepare the fragrant stock. In a large pan, heat up 2 tbsp coconut oil over medium heat. Add the cardamom seeds, cloves, cinnamon sticks, and bay leaves. Stir fry for a few seconds.
  • Add the onion, and stir fry until it starts to colour, about 5 minutes or so. Add the turmeric, and continue to stir fry for a further 2 minutes.
  • Add enough water to the pot so that it will more than cover the chicken when added. Bring up to a simmer, and cook for 10 minutes or so. Add the chicken, stir well, and return to a simmer. Cook until the chicken is done, about 15 minutes or so.
  • When the chicken is cooked, remove it from the stock with a slotted spoon. Set aside, reserving the stock.
  • Start to prepare the biriyani. In a large non-stick wok, heat up 2 tbsp coconut oil. Add the cardamom seeds, cloves, and cinnamon sticks, and stir fry for a few seconds. Add the onion, and stir fry for 3 minutes.
  • Add the ginger, and stir fry for a further 2 minutes.
  • Add the fennel seeds, chilli powder, and garlic, and stir fry for a further 2 minutes.
  • Add the mushrooms, and stir fry for a further 5 minutes, adding a little of the reserved fragrant stock from time to time if things threaten to stick or burn.
  • Add the saffron water, and stir well. Add the cauliflower rice, and stir again. Add just enough of the reserved fragrant stock to ensure that the cauliflower rice will be able to steam, and then cover the wok or pan with a lid, and steam on medium heat for 5 minutes. Check from time to time to ensure that the wok isn’t starting to boil dry, stirring and topping up the stock levels if required.
  • Add the chicken to the wok. Mix well, and cover, and continue to steam until the chicken is thoroughly re-heated, about 3 minutes or so. If everything’s gone to plan, the cauliflower rice is now nicely cooked, and the chicken ready.
  • Transfer the contents of the wok to a large serving plate. Garnish with flaked almonds and sultanas. Serve, together with a nice pot of Jasmine tea.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s