I don’t enjoy being left out of traditional meals! So when Headchef decided he craved a traditional biryani recently, I decided to create my own low carb version so that all temptation of the carbohydrates, grains and yogurt infused biryani was avoided. I blogged the history and recipe of a traditional lamb biryani last year at the request of a follower. The spice ingredients in that recipe is according to the blend of lentils, rice and yogurt and I have tempered this simple to make biryani recipe down, omitting the usual biryani spice mix which includes cardomom, star aninseed, bay leaves, cumin seeds, cinnamon sticks, cloves and fresh mint, and using the Tandoori effect to cook the chicken and potatoes, marinated in an aromatic spice blend with Paleo mayonnaise and thereafter, combined this with cauliflower rice, braised in onion and fennel seeds. Beef, firm white fish, or Lamb may be also be used, instead of chicken, noting that the cooking times will vary. Click on the links to see the recipe for Paleo Mayonnaise and Cauliflower rice.
What was so so encouraging and warmed the cockles of heart immensely, was that my 9 year old son who ordinarily, does not eat cauliflower or sweet potato, lapped up my low carb version and requested seconds!
Note that this is a dual serving recipe. Omit the cauli-rice and you have Tandoori Chicken and Sweet potatoes!
This is a simple to prepare, piquant and delicious tasting low carb Paleo biryani, borne out of my love for cooking & food, and successfully adapting traditional Indian cuisine for a low carb and Paleo lifestyle, and another fine recipe that I share with you with immense pleasure.
1 medium to large fresh cauliflower, grated or pulsed but UNCOOKED, for cauliflower rice
4 chicken breast fillets, weighing approximately 500g, cubed
1 large sweet potato, cut into large cubes
1 tblsp freshly crushed garlic and ginger paste
2 tblsp crushed dry red chillies (4-5 large dry red chillies freshly milled in a coffee grinder / mill)
2 tsp coriander powder
1 tsp cumin powder
1/2 cup Paleo Mayonnaise
1 tsp paprika
2 tblsp ghee or extra virgin olive oil
1 small-medium sized onion thinly sliced
2 tsp fennel seeds
a few saffron strands steeped in 1-2 tblsp boiling water or coconut milk (Optional)
Himalayan or Sea salt to taste
Optional: 2 sliced green chillies
- Preheat the oven to 190 degrees celcius
- Add the chicken and sweet potato to a mixing bowl with all the ingredients up to the paprika
- Mix well [You may omit the sweet potatoes, and mix all the other ingredients, mixing well and refrigerate overnight to marinate well, adding the sweet potatoes just before cooking]
- Wrap the ingredients in aluminium foil and cook in the oven for 20-25 minutes,opening the foil in the last 5 minutes to allow the juices to dry up and slightly crispen the sweet potatoes
- Remove from the oven and set aside.
- Heat the ghee or olive oil in a wide pan or pot
- Saute the onions and fennel seeds (and optional chilli) until the onions are translucent
- Stir in the uncooked cauliflower rice grains and cook for 5-8 minutes, mixing well
- Add the oven cooked chicken and sweet potatoes, salt to taste, mix well and simmer on low heat for 5-8 minutes
- Serve with a crisp salad of choice