Chicken Biryani

Recipe by @skinnytaste

 1 lb chicken breasts, cut into 1 inch chunks
 2 tsp kosher salt
 1 tsp grated ginger
 1 tsp minced garlic
 1 tsp garam masala
 ¾ tsp ground turmeric
 ¼ tsp chili powder
 1 tbsp fresh lemon juice
 3 tbsp non-dairy vegan buttery spread (in place of ghee)
 1 large yellow onion, diced
 12 hot green chili pepper, sliced
 2 packages riced cauliflower (or quinoa)
 ¼ cup chopped cilantro
 lemon wedges, for serving

1

Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.

2

In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.

3

Set aside and repeat with the remaining ghee and chicken. Set aside.

4

Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.

5

Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.

6

Cook, stirring until tender, about 6 minutes.

7

Stir in chicken and garnish with cilantro.

8

Serve with lemon wedges.

Ingredients

 1 lb chicken breasts, cut into 1 inch chunks
 2 tsp kosher salt
 1 tsp grated ginger
 1 tsp minced garlic
 1 tsp garam masala
 ¾ tsp ground turmeric
 ¼ tsp chili powder
 1 tbsp fresh lemon juice
 3 tbsp non-dairy vegan buttery spread (in place of ghee)
 1 large yellow onion, diced
 12 hot green chili pepper, sliced
 2 packages riced cauliflower (or quinoa)
 ¼ cup chopped cilantro
 lemon wedges, for serving

Directions

1

Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.

2

In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.

3

Set aside and repeat with the remaining ghee and chicken. Set aside.

4

Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.

5

Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.

6

Cook, stirring until tender, about 6 minutes.

7

Stir in chicken and garnish with cilantro.

8

Serve with lemon wedges.

Chicken Biryani

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