Instructions

• In a bowl, combine the chicken pieces with 1 teaspoon kosher salt, grated ginger, minced garlic, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, 1/4 teaspoon chili powder, and the lemon juice. Toss to coat and set aside.
• Heat a large skillet over high heat. Add 1 teaspoon clarified butter. When the butter is hot, add half of the seasoned chicken in a single layer (do not overcrowd). Cook until browned and cooked through, about 5 minutes, stirring once halfway through. Transfer the cooked chicken to a plate.
• Add a second 1 teaspoon clarified butter to the skillet. Add the remaining chicken and cook until browned and cooked through, about 5 minutes, stirring once. Transfer this cooked chicken to the plate with the first batch.
• Reduce the heat to medium-high and add the remaining 1 teaspoon clarified butter to the skillet. Add the diced onion and cook, stirring occasionally, until the onion is golden, about 3 to 4 minutes.
• Add the sliced green chili pepper(s), cauliflower rice, the remaining 1 teaspoon kosher salt, the remaining 1/2 teaspoon garam masala, and the remaining 1/2 teaspoon ground turmeric to the skillet. Stir to combine.
• Cook, stirring occasionally, until the cauliflower rice is tender, about 6 minutes.
• Return the cooked chicken to the skillet, stir to combine, and heat through for 1–2 minutes. Remove from heat.
• Stir in the chopped cilantro and serve the biryani with lemon wedges.