Italian-Style Chicken Biryani with Cauliflower Rice in Thermomix

1Place the cauliflower (1 large) florets into the Thermomix bowl and chop for 5 seconds on speed 5 until it resembles rice. Remove and set aside.

2Add olive oil (2 tablespoons) to the Thermomix bowl and heat for 3 minutes at 100°C on speed 1.

3Add fennel seeds (1 teaspoon), minced garlic (3 cloves), and minced ginger to the bowl. Sauté for 3 minutes at 100°C on speed 1.

4Add chopped tomatoes (2) to the bowl and cook for 5 minutes at 100°C on speed 1 until they soften.

5Add chicken pieces, yogurt, coconut milk (½ cup), dried oregano (1 teaspoon), dried basil (1 teaspoon), dried thyme (1 teaspoon), chili flakes (½ teaspoon), ground cinnamon (½ teaspoon), ground cloves (¼ teaspoon), ground black pepper (¼ teaspoon), and salt to the bowl. Mix for 10 seconds on speed 3 to combine.

6Cook the mixture for 20 minutes at 100°C on reverse speed soft, or until the chicken is cooked through.

7Add the cauliflower (1 large) rice to the bowl and mix for 10 seconds on reverse speed 3 to combine.

8Cook for an additional 5 minutes at 100°C on reverse speed soft, or until the cauliflower (1 large) rice is tender.

9Garnish with chopped basil and parsley before serving.