Chicken Biryani – Paleo, Keto, Whole 30, AIP

Chicken Biryani - Paleo, Keto, Whole 30, AIP

1 hour 5 minutes
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. Garnish in a serving container if desired with lime wedges and optional additional almonds. 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.

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