Ingredients
-
1
-
2
-
1
-
1
-
1
-
3/4
-
1/4
-
1
-
3
-
1
-
1 to 2
-
2
-
1/4
-
-
Directions
This quick and easy Indian-inspired skillet dish, is a low-carb take on Chicken Biryani, made with riced cauliflower in place of rice. Its also Keto, gluten-free and Whole30 compliant.
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Steps
|
1
Done
|
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. |
|
2
Done
|
Set Aside and Repeat With the Remaining Ghee and Chicken. Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
Add the Green Chili, Cauliflower Rice, Remaining 1 Teaspoon of Salt, 1/2 Teaspoon Garam Masala and 1/2 Teaspoon Turmeric. |
|
5
Done
|
Cook, Stirring Until Tender, About 6 Minutes. |
|
6
Done
|
Stir in Chicken and Garnish With Cilantro. |
|
7
Done
|
Serve With Lemon Wedges. |
