Low Fat Chicken Biriyani
Indulge in the rich, aromatic flavors of a classic biriyani with a healthier twist in this Low Fat Chicken Biriyani recipe. Perfectly spiced and layered with tender marinated chicken, nutty brown basmati rice, and fragrant whole spices like cinnamon, cardamom, and cloves, this dish delivers all the deliciousness of a traditional biriyani while keeping it light and nutritious. Low-fat yogurt and minimal oil create a creamy, flavorful marinade without unnecessary calories, making this meal a guilt-free pleasure. Topped with fresh coriander and mint, every bite is a burst of freshness. This one-pot wonder is ready in just over an hour, making it an ideal choice for a wholesome family dinner or a satisfying meal prep option. Serve it with a cooling raita or crisp salad for a perfect balance of flavor and texture.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 200 grams Brown basmati rice
- 100 ml Low-fat yogurt
- 2 medium Onions
- 2 medium Tomatoes
- 4 Garlic cloves
- 1 inch Ginger
- 2 Green chili
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 Cardamom pods
- 3 Cloves
- 0.5 cup Fresh coriander leaves
- 0.5 cup Fresh mint leaves
- 2 teaspoons Vegetable oil
- 400 ml Water
Instructions
Rinse the brown basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Cut the chicken breast into bite-sized pieces and set aside.
Slice the onions thinly, chop the tomatoes, and finely chop the garlic, ginger, and green chilies.
In a large bowl, combine the chicken pieces, low-fat yogurt, ginger, garlic, green chilies, coriander powder, red chili powder, turmeric powder, and salt. Mix well and let marinate for at least 15 minutes.
Heat 2 teaspoons of vegetable oil in a large non-stick pan or skillet over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for about a minute until fragrant.
Add the sliced onions to the pan and sauté until they turn golden brown.
Stir in the chopped tomatoes and cook until they are soft and blended with the onions.
Add the marinated chicken to the pan, and cook until the chicken is no longer pink, about 5-7 minutes.
Add 200 ml of water to the pan, cover, and cook for an additional 10 minutes.
Meanwhile, in a separate pot, bring 200 ml of water to a boil. Add the soaked and drained rice to the boiling water with a pinch of salt. Cook until the rice is about 70% cooked, then drain.
On top of the chicken mixture in the pan, layer the partially cooked rice evenly.
Sprinkle the garam masala, fresh coriander leaves, and mint leaves over the rice.
Cover the pan with a tight-fitting lid and reduce the heat to low. Allow it to steam for 10-15 minutes until the rice is fully cooked and has absorbed all flavors.
Gently fluff the biriyani with a fork before serving.
Serve the Low Fat Chicken Biriyani with a side of raita or salad.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 37.5 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1013 mg | 78% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4451 mg | 95% | |
*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.
