Simple Way to Prepare Award-winning My take on chicken biriyani with cauliflower rice

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, my take on chicken biriyani with cauliflower rice. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

My take on chicken biriyani with cauliflower rice is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. My take on chicken biriyani with cauliflower rice is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have my take on chicken biriyani with cauliflower rice using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make My take on chicken biriyani with cauliflower rice:

1. Take 300 gm Chicken boneless, skinless. I have used thigh piece
2. Take 2 tbsp yoghurt
3. Prepare 1 medium onion
4. Get 2 cloves garlic - grated
5. Take 1 tomato
6. Prepare 1.5 tbsp ginger paste
7. Get 3 tbsp biriyani spice
8. Prepare 300 gm cauliflower rice
9. Make ready 2 tbsp vegetable/olive oil

Steps to make My take on chicken biriyani with cauliflower rice:

1. 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.
2. Dice onion and tomato, grate ginger and garlic.
3. 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.
4. 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.
5. 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.
6. 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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