Low Sodium Biryani Rice
Discover the vibrant flavors of 'Low Sodium Biryani Rice,' a healthier twist on the classic Indian dish that's packed with aroma and color but light on salt. Perfect for those seeking a heart-friendly meal, this recipe combines fragrant basmati rice with an array of bold spices like cinnamon, cardamom, and turmeric, creating a rich and satisfying base. Fresh ginger, garlic, and a medley of veggies including carrots and peas add wholesome texture, while a garnish of cilantro, mint, and a splash of lemon juice brightens every bite. Quick to prepare and easy to cook, this one-pot wonder is ideal for busy weeknights or an impressive dinner party side dish. Enjoy a guilt-free indulgence that proves flavor doesn't need sodium to shine!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 3.5 cups water
- 2 tablespoons vegetable oil
- 1 large, thinly sliced onion
- 1 tablespoon, grated ginger
- 2 cloves, minced garlic
- 1 medium, diced carrot
- 0.5 cup, fresh or frozen green peas
- 1 inch cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon ground black pepper
- 0.25 cup, chopped fresh cilantro
- 0.25 cup, chopped fresh mint leaves
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 15 minutes, then drain.
In a large pot, heat vegetable oil over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Add the grated ginger and minced garlic to the pot, and sauté for another 1-2 minutes until fragrant.
Stir in the diced carrot and green peas. Cook for 3-4 minutes until the vegetables begin to soften.
Add the cinnamon stick, cloves, cardamom pods, and bay leaf to the pot. Stir to combine with the vegetables.
Add the turmeric powder, coriander powder, cumin powder, and ground black pepper. Mix well until the spices are evenly distributed.
Gently stir in the soaked and drained basmati rice, ensuring each grain is coated with the spice mixture.
Pour in 3.5 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to set.
Fluff the biryani rice gently with a fork. Stir in the chopped cilantro, mint leaves, and lemon juice just before serving.
Serve hot and enjoy your flavorful low sodium biryani rice.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 20.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1553 mg | 33% | |
*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.
