Low Sodium Chicken Biryani
Indulge in the vibrant flavors of this Low Sodium Chicken Biryani—an aromatic, heart-healthy twist on the classic Indian favorite. Crafted with tender, marinated boneless chicken thighs, fluffy basmati rice, and a medley of bold, sodium-free spices like turmeric, cumin, and cardamom, this recipe ensures a rich and authentic taste without sacrificing your health goals. A fragrant blend of fresh cilantro, mint, and a squeeze of lemon brings brightness to every bite, while layers of marinated chicken and spiced rice are baked to perfection, creating a flavorful, restaurant-quality dish you can enjoy at home. Perfect for weeknight dinners or celebratory meals, this low sodium biryani is a wholesome, satisfying option for anyone seeking a lighter take on traditional comfort food.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 500 grams boneless skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 2 tablespoons ginger garlic paste
- 2 whole bay leaves
- 1 piece cinnamon stick
- 4 whole cardamom pods
- 4 whole cloves
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 cup fresh cilantro, chopped
- 1 cup fresh mint, chopped
- 1 whole lemon, juiced
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes; then drain.
In a large pot, bring 4 cups of water to a boil. Add the drained rice and cook for about 10 minutes until the rice is 70% cooked. Drain and set aside.
In a large mixing bowl, combine the chicken with yogurt, ginger garlic paste, turmeric, cumin, coriander, and cayenne pepper. Mix well and marinate for at least 30 minutes.
Heat the unsalted butter in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
Add bay leaves, cinnamon stick, cardamom pods, and cloves to the onion and cook for another 2 minutes to release the aromas.
Stir in the marinated chicken mixture, and cook until the chicken is fully cooked, about 15-20 minutes.
Preheat the oven to 350°F (175°C).
Layer half of the cooked rice in a large oven-proof pot or dish. Add the chicken mixture on top, then layer the remaining rice over the chicken.
Sprinkle the chopped cilantro and mint over the rice. Squeeze the lemon juice over the top.
Cover the pot with aluminum foil and place it in the preheated oven. Cook for 20 minutes until the rice is fully cooked and the flavors are well blended.
Remove from the oven and let it rest for 5 minutes before fluffing with a fork and serving.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 42.6 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1719 mg | 132% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 4853 mg | 103% | |
*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.
