Step-by-Step Guide to Prepare Perfect My take on chicken biriyani with cauliflower rice

Hey everyone, it is Gordon, welcome to my recipe page. 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 will make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. 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 Chicken boneless, skinless. I have used thigh piece
2. Take yoghurt
3. Get medium onion
4. Get garlic - grated
5. Take tomato
6. Take ginger paste
7. Make ready biriyani spice
8. Make ready cauliflower rice
9. Get vegetable/olive oil

Instructions 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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