Ingredients
- 1 teaspoon ghee
- 500 grams of ground chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 teaspoon ghee
- 1 red onion small, chopped, sliced thin
- 1 jalapeño pepper, diced
- 1 teaspoon ginger garlic paste or (1/2 teaspoon minced garlic, 1/2 teaspoon minced ginger)
- 120 ml of water
- 100 grams cilantro, chopped
- 50 grams mint leaves, chopped
- 400 grams cauliflower rice
How to Make
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Step 1: Heat a 10-inch deep pan or skillet and add ghee.
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Step 2: Add the onions and cook until they brown at the edges, which should take about 10 minutes.
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Step 3: Now, add the ginger-garlic paste and jalapeño. Cook for a minute or two.
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Step 4: Add the ground chicken, breaking up any clumps, and cook until it’s no longer raw. Once the chicken releases its water, add all the spices and mix thoroughly. Continue cooking until the water evaporates and the spices are well-blended.
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Step 5: Add water to deglaze the pan, scraping up the browned bits from the bottom.
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Step 6: Now add in chopped cilantro and mint, and the uncooked riced cauliflower.
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Step 7: Mix everything very well and cover with a lid.
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Step 8: Turn the stove on low and let all of it simmer slowly together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
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Step 9: Taste and add salt as needed.
We hope you enjoy this recipe!
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