Low Sodium Beef Biryani
Indulge in the aromatic and flavorful delight of Low Sodium Beef Biryani, a lighter twist on the traditional Indian classic. Perfectly tender chunks of marinated beef are slow-cooked with fragrant spices like cinnamon, cardamom, and cloves, layered with fluffy basmati rice, fresh cilantro, and mint. This recipe minimizes sodium without compromising on bold flavor, thanks to a medley of vibrant spices and creamy low-sodium yogurt. A touch of saffron adds elegance, while the layering and baking technique infuses every grain with irresistible taste. Ideal for health-conscious foodies who crave comfort food, this dish is great for family dinners or festive gatherings. Serve with a refreshing side of cucumber salad or raita for a well-rounded feast.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 1 pound beef (chuck or stew meat), cut into 1-inch cubes
- 1 cup plain low-sodium yogurt
- 1 large onion, thinly sliced
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 cup fresh cilantro, chopped
- 1 cup fresh mint leaves, chopped
- 2 pieces green chilies, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 1 piece cinnamon stick
- 4 pieces cloves
- 4 pieces green cardamom pods
- 2 pieces bay leaves
- 0.25 teaspoon saffron strands (optional)
- 2 tablespoons milk (if using saffron)
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 3.5 cups water
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
In a large bowl, mix the beef cubes with yogurt, garlic, ginger, cumin, coriander, garam masala, turmeric, and black pepper. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
If using saffron, soak it in milk and set aside for at least 15 minutes.
Heat oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 10 minutes.
Add green chilies and the marinated beef to the pot. Cook for 10-15 minutes, stirring occasionally, until the beef is browned on all sides.
Add bay leaves, cinnamon stick, cloves, and cardamom pods to the beef mixture. Stir well and cook for another 5 minutes.
Pour 3 cups of water into the pot and bring to a boil. Reduce the heat to low, cover, and let it simmer until the beef is tender, about 30 minutes.
Meanwhile, in a separate deep saucepan, bring 3 cups of water to a boil. Add the drained basmati rice and boil until the rice is 70% cooked, about 6-7 minutes. Drain well.
Preheat your oven to 350°F (175°C).
Layer half of the partially cooked rice over the beef in the pot. Sprinkle half of the cilantro and mint over the rice. Layer the remaining rice, followed by the rest of the cilantro and mint.
Drizzle the saffron milk (if using) and lemon juice over the rice.
Cover the lid tightly with a tea towel to catch moisture, and place the pot in the preheated oven. Bake for 20-25 minutes.
Remove from the oven and gently fluff the rice with a fork before serving.
Serve hot, garnished with additional chopped mint or cilantro if desired.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 42.4 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1637 mg | 126% | |
| Iron | 49.0 mg | 272% | |
| Potassium | 4556 mg | 97% | |
*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.
