Try this Daikon Chicken "Biryani" recipe, or contribute your own.
- 1/2 teaspoon ground cinnamon
- 2 garlic cloves minced
- 1/4 teaspoon nutmeg
- 1 teaspoon ground cumin
- 1/4 cup packed cilantro leaves
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 small red onion diced
- 1/2 cup golden raisins
- 2 daikon radishes peeled blade c
- 4 shallots, chopped
- 1/2 jalapeno, seeded and minced (use the full jalapeno
- 2 teaspoons grated ginger
- 2 chicken breasts thinly sliced into strips
- 1/2 cup plain nonfat greek yogurt
- 1 tablespoon chopped mint leaves
- Carbohydrate 30.4308400240638 g
- Cholesterol 0 mg
- Fat 2.77156500010286 g
- Fiber 5.06268337745958 g
- Protein 2.57745833419925 g
- Saturated Fat 0.471427000045564 g
- Serving Size 1 1 Serving (257g)
- Sodium 52.9386666686495 mg
- Sugar 25.3681566466042 g
- Trans Fat 0.17258333336398 g
- Calories 143 calories
Step-by-step
- Place your daikon radish noodles into a food processor and pulse until rice-like bits.
- Place in a bowl near a sink.
- Place another bowl next to the bowl of rice.
- Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl.
- Repeat this until you've squeezed out the excess moisture in all of the rice.
- Set aside.
- Place a large skillet over medium heat and add in the olive oil.
- Once oil heats, add in the shallots, onions, garlic, chili, ginger and cook for 3-5 minutes or until onions are translucent.
- Add in the chicken, season with salt and pepper, cover and cook for 5 minutes or until chicken is cooked through.
- Add in the cumin, coriander, cinnamon, turmeric and nutmeg, stir to combine and then add in the yogurt and raisins.
- Cover the pan, lower the heat to a simmer and cook for 5 minutes to let the flavors develop.
- Then, add in the daikon rice, cilantro and mint and stir and cook another 1-2 minutes or until rice heats through.
- Serve immediately.
Using jicama in place of the daikon radish transforms the base of this dish entirely, yielding a starchier texture that behaves differently under heat than pungent root vegetables. Small kitchens require careful planning when executing skillet meals, making a wide 12-inch stainless steel pan essential for optimal evaporation without overcrowding the aromatics.
Moisture Control
Squeezing the grated radish until entirely dry determines the success of this recipe. Daikon holds an immense amount of water; failing to extract this liquid turns the dish into a watery stew rather than a cohesive rice-like mixture. Pulse the vegetable in a food processor equipped with a standard steel blade, then transfer the pulp to a clean kitchen towel to wring out every drop before it touches the heat.Aromatics and Spices
Building flavor in a single skillet relies on properly sweating the shallots, onions, garlic, chili, and ginger over medium heat for precisely three to five minutes until the onions turn translucent. Adding ground spices directly after the chicken cooks allows the fat in the pan to bloom the warm notes of cinnamon, nutmeg, cumin, coriander, and turmeric without burning the ground particles. Stirring plain nonfat Greek yogurt into the warm skillet creates a creamy base, while golden raisins introduce sudden bursts of sweetness against the spiced meat.Pairings and Service
Balancing the warmth of the spice blend requires thoughtful accompaniments that do not demand extra stove space. A sharp cucumber salad dressed simply with fresh lemon juice and salt cuts through the richness of the yogurt sauce. Alternatively, warm whole wheat flatbreads toasted dry in a cast-iron skillet provide a sturdy vehicle for scooping up the fine-cut chicken strips and daikon grains. Serve immediately while the fresh cilantro and mint retain their vibrant green color and aromatic punch.
