Keto Chicken Biryani

Keto Chicken Biryani

August 6, 2019 8 By William Morgan


Low Carb chicken biryani is there even such a thing? yes there is. I’m gonna show you
how to make a low-carb keto biryani and
I’m gonna do it in under half an hour hi
I’m Urvashi Pitre my blog is twosleevers.com
and today it’s time for one of my
favorite dishes. Okay if I ever have a
choice about my last meal on this earth
it needs to be chicken biryani. There’s a
lot of aromatics and a lot of herbs in
it and as I talk, I’m gonna go ahead and
start slicing some of these things. So
you’re gonna need ginger, you’re gonna
need garlic, we’re gonna use jalapeños
and cilantro and mint–just some of the most wondrous things. I cut my ginger up fresh
ginger root. Now I know a bunch of you
are gonna ask me, “You don’t even peel it!”
I actually don’t peel the ginger
I use it a lot and I’ve never peeled it
and it’s never been an issue. I’m going
to chop some garlic and again you can use
minced garlic . On my blog twosleevers.com, I have a way for you to actually
make a ginger garlic paste that gets
used in Indian food a lot. I’m gonna
slice an onion. Meanwhile my pan is heating.
If you’re using an induction burner I
have it set for 360. If you’re not just
turn it on to medium. I’m just I slice
this and I’m just gonna chop through so
that I have all this lovely
onion. I also have ghee that I made
at home. It’s very simple to make and if
you’re interested there’s a recipe on
twosleevers.com on how to make your
ghee. I’m going to
to slice up a jalapeno. Once my pot is
hot the first thing I’m gonna do is I’m
gonna put in– oh my god the aroma!–ginger and garlic. Okay, before this has a chance
to burn or catch, I’m going to sprinkle
in my onion.
This onion ginger garlic part is the
most time consuming in this whole recipe
because the onions are going to take a
while to cook. I’m going to hold off on putting the jalapenos in, because I don’t want the whole
house to be smelling burning of cooking
jalapenos because it can be quite pungent.
Now my onions are kind of–
they’re definitely cooked through. They’re a good combination of brown in parts and not so
much in others. And now we’re gonna put
in about a pound of ground chicken. You
can use turkey, you can use beef, but then of course it’s not a chicken biryani, but you
can you can totally do a beef biryani
there’s nothing stopping you from doing
that. So now when I put the chicken in
you will see why I put in as much ghee as I did. Chicken
is really not a very fatty meat. While that ishappening I’m going to chop up my mint
and my cilantro. Now I use the stalks
from the cilantro as well– there’s a ton
of flavor on the stalks and as fine as
we’re gonna cut this, it’s really not
going to matter. So I just mixed up the
mint and the cilantro together and I’m
giving it a rough chop. I’m gonna take
some of this for garnishing and I’m
gonna put it aside. As you know cooked
herbs and fresh herbs taste quite
entirely different. Here’s the chicken. I just have to keep breaking it up.
Now I’m gonna create a space for these
jalapeños. Okay time to spice this now
that the chicken is almost cooked. I’m
gonna put in salt I am going to put in
about a teaspoon of turmeric, I’m gonna
put in garam masala in here, and
because it’s not spicy enough, I’m gonna
put a little bit of cayenne 🙂 and of
course you don’t have, to you can use you
can change this to your spice level.
Which is the fun of cooking at home
right? You can do whatever you want. Look
at this! Look at the colors that this
chicken is now taking on! It smells so
good guys, it smells wonderful. I wish you were here. And now of course our secret
keto ingredient, which is rice
cauliflower. So I have about a 12 ounce
packet which is just about a couple
of cups. You can put more or less in here.
Now
I turned down the heat a bit and once I have it
mixed I’m gonna put in my cilantro and
mint and mix it in. This is going to cook
down, it’s going to lend all of its flavor
to this wonderful, colorful, vibrant
biryani and it’s gonna cook down. Here’s
what I’m going do. I’m going to put in just
a little bit of water.
I’d say about 1/4 of a cup of water
maybe and now what we’re going to do is
we’re gonna cover this and we are going to
let it cook. While this is cooking we are
going to put together a very very quick
raita, because you want a little
something tart and creamy on the side
with it. So I’m just taking a cucumber.
I’m going to peel about half of it.
I’m going to put that in there. I’m going to
take a little bit of sour cream– you can
also use Greek yogurt– and I’m just going tokind of guesstimate. so I have about a
cup of cucumber probably about
half a cup of sour cream in here .I’m
going to put in salt–not too much– and then
I’m going to put in pepper. Now if you want
to put a little cilantro on it, feel free,
don’t have to. Oh my goodness! There we go!
So there we are. Look how gorgeous those
colors are! Cauliflower r rice doesn’t take
very long to cook, and everything else was
cooked in. We’re gonna put in some lemon
juice. You want that fresh, zesty, lemony
flavor to come straight through. We have
our mint and our cilantro mixture that
we had chopped up together. So we’re
going to put that on here. There is your low
carb chicken biryani. Okay time to taste
it– my favorite part.
Yes! This has all the flavors that you
would expect in the chicken biryani and
had none of the carbs. Now look I can
tell that it’s not rice/ I grew up on
rice. You’re not fooling me when you say
this is rice. But if the question you’re
asking me is, “Does it taste good enough
that it satisfies my craving for a
chicken biryani?” Absolutely and as you
saw. it was half an hour. I chopped and
prepped as we went and in that time
while the chicken biryani was cooking we
also made a little raita on the side. So again, I’m Urvashi, my blog is twosleevers
dot com and keto cooking does not need to be complicated or time-consuming. thank you
for watching bye bye