Cauliflower Rice Chicken Biryani


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  • 2 cups of grated cauliflower
  • ½ Tsp of grated fresh ginger
  • ¼ Tsp Salt
  • ¼ Tsp Red Chili Powder or one small green chili (Optional)
  • ¼ Tsp Cumin Powder
  • ¼ Tsp Cumin seeds
  • ¼ Tsp Garam Masala
  • ¼ Tsp Turmeric
  • 1 Tsp oil


Heat oil in pan and add cumin seeds and let them pop.  Add grated cauliflower and same time add all the other spices (apart from salt) Mix well and cook for 2-3 mins. Add salt before serving. Can add lemon juice and serve





Chicken ½ pound (boneless or with bone)
Ginger and garlic paste 2 tbsps. each
Red chili powder ¼ tsp can use more or less
Turmeric powder 1/2 tsp
Coriander powder 1 tsp

Cumin powder 1 tsp

Cilantro 2 tbsp
Dried or fresh mint leaves 2 tbsp
Salt to taste
Lemon juice 2 tsp
Oil 2 tsp


Clean the chicken and cut into bite sized pieces or long strips. I used a pound of chicken thighs. Mix all the ingredients and massage it on the chicken nicely. Cover this with a cling wrap and let it marinate for 4 to 6 hours. You can marinate it overnight too. When ready to cook, line a baking tray with nonstick aluminum foil and brush it with oil. Directly place the chicken pieces on the dish and broil it for 20 to 25 min in a preheated oven. You can also use skewers and grill. Turn once after 5 min. Keep checking and roast till done. Serve with cauliflower rice