Low Fat Beef Biryani
Savor the rich, aromatic flavors of traditional biryani in a healthier twist with this Low Fat Beef Biryani recipe. Perfectly spiced and layered with tender lean beef, fragrant basmati rice, and a medley of warm spices like cinnamon, cardamom, and cloves, this dish delivers indulgent taste without the guilt. Using low-fat yogurt and minimal oil, it retains all the creamy, flavorful goodness typically associated with biryani while catering to a lighter lifestyle. Garnished with fresh mint, coriander, and golden-fried onions, this one-pot wonder is an ideal meal for family dinners or special occasions. Pair it with refreshing raita or a crisp salad to complete this satisfying and nutritious feast.
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Recipe Information
Ingredients
- 500 grams Lean beef, cut into 1-inch cubes
- 250 grams Basmati rice
- 200 grams Low-fat yogurt
- 1 large Onion, sliced
- 2 medium Tomatoes, chopped
- 2 tablespoons Ginger-garlic paste
- 2 pieces Green chilies, slit
- 0.25 cup Mint leaves, chopped
- 0.25 cup Coriander leaves, chopped
- 2 tablespoons Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 3 pieces Cardamom pods
- 2 pieces Bay leaves
- to taste Salt
- 500 milliliters Water
- 2 tablespoons Olive oil
Instructions
Wash the basmati rice in cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain it.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves. Sauté until aromatic.
Add the sliced onion to the pot and sauté until golden brown. Remove half of the fried onions and set aside for garnishing.
Add the ginger-garlic paste and sauté until the raw smell disappears, about 1-2 minutes.
Add the chopped tomatoes, green chilies, and salt. Cook until the tomatoes are soft and oil starts to separate from the mixture.
Stir in the turmeric powder, red chili powder, and biryani masala. Mix well.
Add the beef cubes to the pot and cook until they are browned on all sides, about 5-7 minutes.
Lower the heat and mix in the low-fat yogurt, ensuring the beef is well coated. Cover and cook on medium-low heat for about 20 minutes or until the beef is tender, stirring occasionally.
Meanwhile, in a separate pot, bring 500 milliliters of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook the rice until it is 70% cooked, about 8-10 minutes. Drain the rice and set aside.
Preheat your oven to 180°C (356°F) if planning to bake the biryani instead of stove cooking.
Layer the partially cooked rice over the beef mixture in the pot. Sprinkle with chopped mint, coriander leaves, and the reserved fried onions. Optionally, add a few strands of saffron soaked in milk or water for additional flavor.
Seal the pot with a tight-fitting lid or cover with aluminum foil. Cook on low heat for another 20 minutes. Alternatively, place the covered pot in the preheated oven and bake for 20 minutes.
After cooking, let the biryani rest for 10 minutes. Gently fluff the rice with a fork before serving.
Serve the low-fat beef biryani hot with raita or a salad of your choice.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.5 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 962 mg | 74% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4132 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
