Chicken Biryani

Since Matt has been crazy CRAZY busy lately, I've been doing a ridiculous amount of cooking. I was flipping through one of my old (non-paleo) cook books and found a recipe for Chicken Biryani. There were definitely some ingredients I had to alter and I even added some extra ones. 

Ingredients:

1/3 cup olive oil

2 tbsp butter

1 onion, minced

2 garlic cloves, minced

1 tbsp grated fresh ginger

2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tbsp chili powder

1/4 tsp turmeric

1 tbsp curry powder

1 1/2 cups coconut milk

1 tbsp raw honey

salt to taste

about 3 lbs of chicken

1 head of cauliflower

2 limes, cut into wedges

You can use more or less of any of those spices, depending on your taste buds.

Directions: 

In a large, deep pan, heat the oil and butter. When hot, add onion, garlic, gigner. Cook until onion is translucent. I cooked it about 10 minutes. Add all spices and stir while cooking about 1 minute. Stir in coconut milk, honey and salt. 

Add the chicken to the pan, bring to a simmer and cover for about 25 minutes or until chicken is done. 

Shred entire head of cauliflower in the food processor. Cook it about 10 minutes with a some olive oil. 

Heat oven to 350 degrees. Add everything to a large, deep baking dish and bake in oven about 10-20 minutes. I left it in longer since it was in a dutch oven.

The lime wedges can be added when you plate.

This is what I picked up at the store for the ginger ingredient. I thought it seemed like a rather large piece of ginger... Then when I got home I googled ginger and this is not what came up. Obviously this is horseradish... That could have gone terribly wrong. Just knowing this fact alone can help you understand why I ended up having to go back to the grocery store 4 times this day. 

Chicken Biryani