Low Fat Biryani Rice
Delight in the flavors of traditional Indian cuisine with a healthy twist in this Low Fat Biryani Rice recipe! Crafted with fluffy basmati rice, vibrant vegetables, aromatic spices like cumin, cardamom, and cinnamon, and the creaminess of low-fat yogurt, this dish delivers all the bold flavors of classic biryani without the excess calories. A sprinkle of fresh cilantro and mint adds an irresistible burst of freshness, making this recipe perfect for a wholesome meal. Quick and easy to prepare in just 45 minutes, this lighter take on biryani is ideal for those seeking a guilt-free option packed with spice, aroma, and warmth. Whether you serve it as a standalone dish or pair it with a side of raita, this low-fat biryani rice is sure to become your go-to for a healthy, satisfying dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 2.5 cups Water
- 1 medium, thinly sliced Onion
- 3 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 1 medium, diced Carrot
- 0.5 cup Green peas
- 1 medium, chopped Tomato
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 2 Cardamom pods
- 3 Cloves
- 1 inch piece Cinnamon stick
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 cup Low-fat yogurt
- 2 tablespoons, chopped Fresh cilantro
- 2 tablespoons, chopped Fresh mint
- 1 tablespoon Olive oil
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the olive oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add the sliced onions to the pot and cook until golden brown. Stir in the garlic and ginger, and sauté for another minute.
Add the diced carrot and green peas, and cook for 3-4 minutes. Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
Stir in the low-fat yogurt, mixing well to combine all the ingredients. Cook for 2 more minutes.
Add the drained rice to the pot, gently stirring to coat the rice with the spice mixture.
Gently pour the 2.5 cups of water over the rice and bring to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes or until the rice is cooked and water is absorbed.
Turn off the heat and let the biryani rice sit covered for 5 minutes. Fluff the rice with a fork.
Garnish with fresh cilantro and mint before serving. Serve hot.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 33.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 627 mg | 48% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1726 mg | 37% | |
*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.
