Low-Carb Chicken Biriyani

Step 1Mix the marinade together in a bowl. Chop the chicken into chunks and coat in the marinade. Leave for an hour or ideally overnight. (You can of course omit this step but allowing the meat to marinade adds to the flavour.)

Step 2Heat a non-stick pan on a medium-low heat. Add the cardamom pods and cumin seeds. Dry fry for 15 seconds to release the flavour.

Step 3Turn up to a medium heat and add the ghee, onion and fry for 3 – 4 minutes until soft and translucent.

Step 4Add the tomatoes, tomato puree, red pepper, chilli, ginger, garlic, coriander powder and garam masala. Fry for 1 - 2 minutes.

Step 5Add the chicken and seal for 4 minutes. Add the stock, season with salt and pepper, saffron, bay leaf and cinnamon stick. Simmer on a medium heat for a further 5 minutes.

Step 6Blitz the cauliflower in a food processor using the S blade until it resembles a rice consistency.

Step 7Rinse and drain the shirataki rice (or for best results, prepare according to the instructions here). Stir the cauliflower and shirataki rice through the sauce. Add the lid and allow to cook for 10 minutes on a medium-low heat until all the moisture has absorbed. If required, option to add a little more stock.

Step 8Remove the bay leaf and cinnamon stick. Serve with a squeeze of lemon, chopped coriander and flaked almonds. Optionally, top with sour cream.

Step 9Best when served fresh, but can be stored in the fridge for 1 day.