This recipe for Keto Biryani with Chicken and Eggplant is out of this world. This low carb Indian cauliflower rice dish is packed with flavor.
Greetings 👋
Today I’m going to show you how to make Keto Biryani with Chicken and Eggplant. It will fill your home with the heady smells of Indian spices. You are going to love it.
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💬 What is biryani?
Classic biryani is a delicious rice-based Indian meal. Long-grained basmati rice is infused with spices and layered with ingredients like chicken, lamb, fish, vegetables, and a thick gravy. This is usually a dish reserved for special occasions.
💬 What is cauliflower rice?
Cauliflower rice is just cauliflower that has been processed into small rice-sized grains. It's a low carb rice substitute that has become very popular in the last few years. Time was, you had to make it yourself out of cauliflower, but nowadays you can buy it in most larger grocery stores. There are great cauliflower rice recipes for just about any dish that contains rice. So if you like the taste of it, you could try a Latin version like Keto Spanish Cauliflower Rice, or an Asian dish like Keto Pork Fried Rice.
💬 How many carbs are in biryani?
While normal biryani has anywhere from 50-80g of carbohydrate, this Keto biryani only has 10g net carbs. Not too shabby!
So let me show you how to make it.
🥣 Ingredients
- salt
- black pepper
- ground turmeric
- garam masala
- ground coriander
- ground cumin
- butter, divided
- eggplant
- red bell pepper
- red onion
- jalapeño pepper
- garlic
- fresh ginger
- olive oil
- water
- cilantro
- mint
- 2 cups cauliflower rice
- cooked chicken, pulled
📖 Instructions
- Mix together all spices in a small bowl and set aside.
- Mince the garlic, ginger, and jalapeño pepper and add to a small bowl with 1 teaspoon olive oil. Mix well.
- Dice the eggplant and slice the red bell peppers and onions thinly.
- Add 1 tablespoon butter to a large skillet or dutch oven. Heat over Medium-High heat. Add eggplant and cook until softened, 8-9 minutes.
- Mix in spices and cook for 2 minutes more. Remove from the pan and mix together with chicken in a medium-sized bowl. Mix until chicken is coated with spices.
- Heat 1 tablespoon butter over Medium-High heat. Add onions and red bell peppers and cook until browned around the edges, 10 minutes.
- Push onions and peppers to the side of the pan and add in mixture of garlic, ginger, jalapeño pepper, and oil. Cook for 1 minute until fragrant.
- Add ½ cup water to the pan to deglaze it. Make sure to scrape up all the browned bits from the bottom of the pan.
- Add chicken, eggplant, cauliflower rice, mint, and cilantro to the pan and mix well. 12. Lower the heat to Low and cover the pan with a tight-fitting lid. Cook for 8-10 minutes until cauliflower rice is cooked through but not mushy.
- Serve immediately.
And that's all there is to making Keto Biryani.
If this is your first time cooking cauliflower rice, then welcome.
You are in for a treat!
Print📋 Recipe
Keto Biryani with Chicken and Eggplant
This recipe for Keto Chicken and Eggplant Biryani is out of this world. This Indian cauliflower rice dish is packed with flavor.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Indian
- Diet: Diabetic
Ingredients
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 2 tablespoons butter, divided
- 5 cups eggplant, diced with skin
- 1 cup red bell pepper, thinly sliced
- 1 cup red onion, thinly sliced
- 1 jalapeño pepper, minced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon olive oil
- ½ cup water
- ½ cup cilantro, chopped
- ¼ cup mint, chopped
- 2 cups cauliflower rice
- 1 pound cooked chicken, pulled into bite-sized pieces
Instructions
Step 1. Mix together all spices in a small bowl and set aside.
Step 2. Mince the garlic, ginger, and jalapeño pepper and add to a small bowl with 1 teaspoon olive oil. Mix well.
Step 3. Dice the eggplant and slice the red bell peppers and onions thinly.
Step 4. Add 1 tablespoon butter to a large skillet or dutch oven. Heat over Medium-High heat. Add eggplant and cook until softened, 8-9 minutes.
Step 5. Mix in spices and cook for 2 minutes more. Remove from the pan and mix together with chicken in a medium-sized bowl. Mix until chicken is coated with spices.
Step 6. Heat 1 tablespoon butter over Medium-High heat. Add onions and red bell peppers and cook until browned around the edges, 10 minutes.
Step 7. Push onions and peppers to the side of the pan and add in mixture of garlic, ginger, jalapeño pepper, and oil. Cook for 1 minute until fragrant.
Step 8. Add ½ cup water to the pan to deglaze it. Make sure to scrape up all the browned bits from the bottom of the pan.
Step 9. Add chicken, eggplant, cauliflower rice, mint, and cilantro to the pan and mix well. 12. Lower the heat to Low and cover the pan with a tight-fitting lid. Cook for 8-10 minutes until cauliflower rice is cooked through but not mushy.
Step 10. Serve immediately.
Nutrition
- Calories: 257
- Fat: 10
- Carbohydrates: 17
- Fiber: 7
- Protein: 25
Keywords: Low Carb Biryani, Keto Biryani, Paleo Biryani
If you liked this low carb Indian recipe, then you might like my recipes for Saag Paneer with Tofu or Coconut Cauliflower Rice.
Kalavathy says
This nutrition entries are for one serving or quantity u madd
EmilyKrill says
The nutrition information is for 1 serving.
Neela says
I've been cooking Indian food my whole life and I have never heard of a chicken eggplant curry. It was really good though. That's what I love about cooking- people are always coming up with something new.
★★★★★
EmilyKrill says
I love that too. This recipe really came about because I happened to have chicken and eggplant in my fridge.