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Wednesday, May 21, 2014

Grain-Free Chicken (or Vegan) Biryani


I loved the Chinese Style Not-Fried, Not-Rice recipe I made a few weeks ago, using cauliflower 'rice', that I decided to replicate it using Indian flavours.  It doesn't disappoint!    A little sweetness from the garam masala and mango, creaminess from the yogurt, heat from the cayenne, and richness from the chicken and this made an awesome couple of lunches for me.  If you want to go veggie, just use chickpeas or crumbled tempeh instead of the chicken.

Full of fibre, protein and vitamins, this meal is guaranteed to power you through the day!

Grain-Free Chicken Biryani

1 lb lean ground chicken (or crumbled tempeh)
1 large onion, diced
1/4 cup finely diced fresh ginger
2-3 cloves garlic, minced
1/4 cup cider vinegar
1 tbls garam masala
1 tsp salt
1/2 tsp turmeric
Cayenne pepper, to taste (optional)
2 cups peas and diced carrots
1/2 cup plain, gelatin free yogurt (dairy or non-dairy)

2 cauliflowers, pulsed in food processor until consistency of rice

Saute chicken with onion, ginger garlic, vinegar and spices until cooked.  Add peas and carrots and simmer over low heat until cooked through.  Stir in yogurt and cauliflower.  When cauliflower is just tender, remove from heat and serve.  Makes 4 servings.

This recipe was submitted to Vegetarian Mamma's Gluten-Free Friday Link-up.