Low Fat Single Plate Chicken Biryani
Indulge in the aromatic flavors of this Low Fat Single Plate Chicken Biryani—a wholesome, nutritious twist on the classic biryani! This recipe is perfect for health-conscious food lovers, combining tender bites of skinless chicken breast, fragrant basmati rice, and a medley of warm spices like garam masala, cumin, and turmeric, all blended with the creaminess of low-fat yogurt. With just a teaspoon of olive oil, saffron-infused milk, and a layer of fresh coriander, this simple one-serving biryani boasts bold flavors with a lower fat profile. Ready in just one pot and under an hour, it’s an ideal dish for a quick yet satisfying dinner. Enjoy the vibrant colors, delicate aromas, and guilt-free indulgence of this single-plate delight! Keywords: low fat chicken biryani, healthy biryani recipe, single-serving chicken biryani, low-calorie Indian recipe.
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Recipe Information
Ingredients
- 100 grams Skinless boneless chicken breast
- 80 grams Basmati rice
- 50 grams Low-fat yogurt
- 1 teaspoon Olive oil
- 0.5 medium Onion
- 1 clove Garlic
- 0.5 inch Ginger
- 0.5 medium Tomato
- 1 small Green chili
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Garam masala
- 0.5 teaspoon Salt
- 1 tablespoon Fresh coriander leaves
- 3 strands Saffron strands
- 1 tablespoon Milk
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes and then drain.
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, soak the saffron strands in warm milk and set aside.
Heat 1 teaspoon of olive oil in a non-stick saucepan over medium heat.
Add the cumin seeds and allow them to splutter.
Finely chop the onion, garlic, and ginger. Then add them to the pan and sauté until the onion is golden brown.
Chop half a tomato and add it to the pan along with the chopped green chili. Cook until the tomato softens.
Add turmeric powder, coriander powder, and salt. Stir well to incorporate the spices.
Add the chicken pieces to the pan and sauté until they turn white and begin to cook through.
Stir in the low-fat yogurt and cook until the chicken is fully cooked and the mixture thickens.
Meanwhile, in a separate pot, bring 1 cup of water to a boil. Add the soaked and drained basmati rice. Cook until the rice is 70% cooked. Drain any excess water.
Layer the semi-cooked rice over the chicken mixture in the pan.
Drizzle the saffron milk over the rice layer.
Sprinkle garam masala and fresh coriander leaves over the top.
Cover the pan with a tight-fitting lid. Lower the heat and let it simmer for 10-15 minutes until the rice is fully cooked and has absorbed the flavors.
Gently fluff the biryani with a fork before serving. Serve hot on a plate and enjoy your delicious low-fat biryani!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 766 mg | 16% | |
*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.
