Low Sodium Chicken Biriyani
Dive into the world of bold flavors and health-conscious cooking with this Low Sodium Chicken Biriyani recipe—perfect for those seeking a lighter take on a traditional favorite. This aromatic dish layers tender chicken thighs, fragrant basmati rice, and a medley of warming spices like cinnamon, cardamom, and cloves, all simmered in low-sodium chicken broth for guilt-free indulgence. A unique touch of saffron-infused milk adds luxurious color and richness, while fresh cilantro and mint leaves provide a zesty finish. With reduced sodium and creamy Greek yogurt for extra flavor, this wholesome biriyani is an excellent choice for flavorful, heart-healthy dining. Ready in just over an hour, it’s a show-stopping dish that pairs beautifully with refreshing raita or a crisp side salad. Perfect for family meals or special occasions, this recipe proves that healthy eating doesn’t skimp on taste!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 250 grams Basmati rice
- 500 ml Low-sodium chicken broth
- 100 grams Greek yogurt
- 1 sliced Large onion
- 4 minced Garlic cloves
- 1 inch piece, grated Fresh ginger
- 2 sliced Green chilies
- 0.5 cup, chopped Cilantro
- 0.25 cup, chopped Mint leaves
- 1 Cinnamon stick
- 4 Cloves
- 4 Green cardamom
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper
- 10 strands Saffron strands
- 3 tablespoons Warm milk
- 3 tablespoons Vegetable oil
- 1 Bay leaf
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
Mix saffron strands in warm milk and set aside to infuse.
In a large pot, heat vegetable oil over medium heat. Add cinnamon stick, cloves, cardamom, and bay leaf. Sauté for about 1 minute until aromatic.
Add sliced onions and cook until golden brown.
Stir in minced garlic, grated ginger, and green chilies. Sauté for 2 minutes.
Add chicken thighs and cook until the meat is no longer pink, about 5-7 minutes.
Mix in turmeric, garam masala, and black pepper. Stir well to coat the chicken with spices.
Add Greek yogurt and continue to cook for 5 minutes, allowing the chicken to absorb the flavors.
Pour in low-sodium chicken broth and bring to a simmer.
Stir in the drained basmati rice and gently mix to combine all ingredients.
Cover the pot and reduce heat to low. Cook for 20 minutes or until the rice is fully cooked and the chicken is tender.
Once fully cooked, remove from heat, drizzle the saffron-infused milk over the biriyani.
Garnish with chopped cilantro and mint leaves before serving.
Serve warm, alongside a side salad or raita.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.9 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 558 mg | 43% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2416 mg | 51% | |
*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.
