Chicken biryani with cauliflower rice

SERVES 2-3

700g skinless, boneless chicken

thighs, cut in half

1 tbsp coconut oil

1 onion, sliced

1 cup coconut milk

1 cinnamon stick

2 cardamom pods

Small handful coriander leaves,

to serve

Minted raita, to serve (see tip) MARINADE

1 tsp ground cumin

1 tsp ground coriander

1 tsp curry powder

1 tsp ground turmeric

1×2.5cm piece ginger, peeled

and grated

4 garlic cloves, crushed

1 green chilli, finely chopped

1 tbsp lemon juice CAULIFLOWER RICE

¼ cup coconut oil

1 head cauliflower, riced (blitz florets in a food processor to make “rice”)

2 tsp ground cumin

¼ tsp ground turmeric

Handful coriander leaves,

roughly chopped Handful mint, roughly chopped Sea salt and freshly ground black

pepper, to taste

1 To make the marinade, mix all the ingredients in a large bowl. Add the chicken pieces to the marinade, coat well, then cover. Marinate in the fridge for at least 1 hour.

2 Heat the coconut oil in a large frying pan over medium heat.

Fry the onion for 4-5 minutes or until translucent. Add the chicken and brown on both sides. Add the coconut milk, cinnamon stick and cardamom pods, then simmer for 15 minutes or until the chicken is tender.

3 Meanwhile, make the cauliflower rice. Melt the oil in another large frying pan over medium heat. Add the cauliflower, mix in the spices, stir through the coriander and mint, then season with salt and pepper. Cook for 8-10 minutes or until soft.

4 Spoon the cauliflower rice into bowls and serve with the chicken in its sauce. Top with coriander and serve with minted raita.