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Biryani-Style Chicken & Cauliflower Rice Bake

Cauliflower makes a tasty rice substitute, and it’s easy on your carb intake. Here, the chicken gets a big pop of flavor from prepared biryani seasoning paste; look for jars of this distinctive spice blend near the curry pastes.

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Biryani paste is quite unique, so there is no equal substitute; however, you could use tandoori or korma paste – the flavor profile will be different, but it will be just as tasty.

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Prep Time
25 min
55 min


  • 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp biryani seasoning paste, divided
  • 4 tsp coconut oil, divided
  • 1 small yellow onion, chopped
  • 1 tbsp curry powder (TRY: Simply Organic Curry Powder)
  • 1 tbsp peeled and minced ginger
  • 1 clove garlic, minced
  • 6 cups riced cauliflower (see tip)
  • 1 cup full-fat coconut milk
  • 1 tbsp arrowroot powder (TRY: Bob’s Red Mill Arrowroot Starch/Flour)
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped dried unsweetened apricots
  • 6 tbsp sliced almonds, divided
  • 2 tbsp chopped fresh mint


1. Preheat oven to 375°F. Mist a 2-quart casserole dish with cooking spray. Set aside.

2. In a medium bowl, stir chicken with two-thirds of the biryani paste. Refrigerate for 30 minutes or up to 4 hours.

3. In a large skillet on medium-high, heat one-half of oil. Add chicken and sear, turning once halfway through, until browned, about 6 minutes. Transfer to a plate and set aside.

4. Reduce heat to medium and add remaining one-half of oil to skillet. Add onion and cook, stirring, until softened, about 4 minutes. Add remaining one-third of biryani paste, curry powder, ginger and garlic; cook, stirring, until fragrant, about 3 minutes. And cauliflower rice and cook, stirring, for 4 minutes.

5. In a small bowl, whisk coconut milk with arrowroot; add to skillet and simmer, scraping up any browned bits from bottom of pan, for 3 minutes. Stir in cilantro, apricots and two-thirds of the almonds.

6. Scrape into prepared casserole dish. Nestle chicken pieces into cauliflower rice mixture. Top with remaining one-third of almonds.

7. Bake until edges are golden brown and chicken is no longer pink inside, about 30 minutes. Garnish with mint before serving.

TIP: You can buy riced cauliflower in the produce section of well-stocked supermarkets. If you can’t find any, it’s easy to make your own. Remove outer leaves of 1 large cauliflower. Using your hands, break apart into large florets. Chop core into small pieces. In a food processor fitted with the metal blade, working in batches, pulse cauliflower until it resembles grains of rice.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 364
  • Carbohydrate Content 18 g
  • Cholesterol Content 107 mg
  • Fat Content 21 g
  • Fiber Content 6 g
  • Protein Content 28 g
  • Saturated Fat Content 11 g
  • Sodium Content 217 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 3 g