Low Fat Chicken Biryani
Savor the rich and aromatic flavors of Low Fat Chicken Biryani, a lighter twist on the classic Indian favorite. This wholesome recipe combines tender, yogurt-marinated chicken breast with fragrant basmati rice, infused with traditional spices like cinnamon, cardamom, and cloves. Crafted with low-fat yogurt and a touch of saffron-infused milk, this biryani delivers all the indulgent taste without the excess fat. Layered with fresh cilantro and mint, each bite is bursting with vibrant flavors and delightful textures. Perfect for a comforting yet health-conscious family meal, this low-calorie chicken biryani is ready to impress in just over an hour. Whether you're managing your diet or simply craving a lighter option, this one-pot dish proves you don't have to compromise on taste while staying healthy!
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Recipe Information
Ingredients
- 400 grams Boneless skinless chicken breast
- 200 grams Basmati rice
- 150 grams Low-fat plain yogurt
- 1 large Onion
- 4 units Garlic cloves
- 1 inch piece Ginger
- 2 units Green chilies
- 1 medium Tomato
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 unit Bay leaf
- 1 inch piece Cinnamon stick
- 3 units Cloves
- 2 units Cardamom pods
- 50 milliliters Low-fat milk
- 0.25 teaspoon Saffron strands
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 1 unit Cooking oil spray
- 400 milliliters Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
Slice the onion thinly, mince the garlic and ginger, and finely chop the green chilies. Dice the tomato.
In a bowl, mix together the low-fat yogurt, coriander powder, turmeric, red chili powder, garam masala, and salt.
Cut the chicken breast into bite-sized pieces and marinate in the yogurt mixture for at least 15 minutes.
Spray a large pot with cooking oil spray and heat over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, sautéing until fragrant.
Add the sliced onion to the pot and cook until golden brown. Add the garlic, ginger, and green chilies and cook for another 2 minutes.
Stir in the diced tomato and cook until soft. Add the marinated chicken along with all the yogurt mixture. Cook until the chicken is sealed and half-cooked.
In a separate pot, bring 400 milliliters of water to a boil. Add the soaked and drained rice, and cook until it's 70% cooked. Drain the rice.
In a small bowl, warm the low-fat milk and add the saffron strands to it, allowing it to infuse.
Layer the partially cooked rice evenly over the chicken mixture in the pot. Drizzle the saffron-infused milk over the rice.
Chop the cilantro and mint leaves and sprinkle them over the rice layer.
Cover the pot with a tight-fitting lid, reduce the heat to low, and let the biryani cook for 20 minutes until the rice is fully cooked and the flavors meld together.
Fluff the biryani gently with a fork before serving to mix the layers slightly.
Serve hot, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 37.7 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 885 mg | 68% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3009 mg | 64% | |
*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.
