Chicken Biryani - Paleo, Keto, Whole 30, AIP
Calories 430kcal
Ingredients
- 1 pound zucchini (grated)
- 1/4 teaspoon salt (grated)
- 1 pound carrots (grated)
- 1 red onion (grated)
- 1 cup green peas (grated)
- 2 cloves garlic (grated)
- 1/2 bunch cilantro (grated)
- 1 lime (wedged)
- 1 tablespoon ghee (grated)
- 1/2 cup almonds (grated)
- 1/4 cup raisins (grated)
- 1 tablespoon ghee (grated)
- 1 pound chicken (grated)
- 1 teaspoon red pepper flakes (grated)
- 1 teaspoon honey (grated)
- 1 teaspoon lemon juice
- 3 tablespoons spice mix (grated)
- 1/2 teaspoon salt (grated)
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 1 teaspoon salt (grated)
- 1 teaspoon cinnamon
- 1/2 teaspoon clove (grated)
- 1 teaspoon dill (grated)
- 2 teaspoons mint (grated)
Instructions
- After grating zucchini, place in a kitchen towel lined medium mixing bowl, sprinkle with salt, and gently stir to incorporate.
- Fold the edges of the towel over the top of the salted zucchini shreds and set aside for about 20 minutes to allow some liquid to pull out.
- In a small mixing bowl, place ghee, chicken chunks, pepper flakes, honey, lemon juice and curry blend.
- Stir well to coat, cover and place in fridge to marinate while you prepare the remaining ingredients.
- This is a good time to prep your carrots, onion, garlic, cilantro and lime…keeping separate and setting aside.
- Using the towel you used to line the bowl for the zucchini, wring most of the liquid from the zucchini into the bowl.
- It doesn’t need to be bone dry.
- You should get around a half cup of liquid out of it.
- (You can skip the salting and wringing steps in a jiffy…but you will have a liquidy and runny dish that doesn’t resemble rice.) Discard the liquid, dry the bowl and keep it handy for later.
- Heat a large ceramic non-stick pan or cast iron pan over medium heat.
- When hot, add 1 Tb ghee and diced onions.
- Cook about 6 minutes or until slightly caramelized and softened a bit.
- Add in almonds (and optional raisins) and cook for two minutes, stirring constantly, until gently browned.
- Now add the zucchini, carrots, peas and garlic.
- Cook for 3 to 4 minutes to warm through.
- Pour these ingredients into the reserved bowl from earlier.
- Put the pan back on the heat, and add the remaining 1 Tb ghee.
- Add in your chicken pieces and using a splatter screen, cook 5 or 6 minutes per side or until caramelized and cooked through in the middle.
- (Cooking time will vary depending on temperature and thickness of chicken.) If the pan starts to scorch at all, add a little bit of water to the pan.
- Add chicken pieces and cilantro to the bowl of veggie rice, and toss gently to distribute the meat.
- If the mixture looks a little dry, add a Tb or so of the chicken pan juices or water.
- Notes This goes great with homemade coconut yogurt or a dollop of coconut cream, as well as Siete tortillassprinkled with ghee and cumin then quickly fried up in a pan (in place of naan bread)
Originally posted 2019-02-20 18:45:43.
