Low Sodium Chicken Dum Biryani
Indulge in the aromatic and heart-healthy flavors of Low Sodium Chicken Dum Biryani, a lighter take on the classic Indian delicacy. This recipe features tender, marinated boneless chicken layered with fragrant basmati rice, fresh mint, coriander, and saffron-infused milk, creating a symphony of bold and vibrant flavors without the excess salt. Spices like garam masala, cinnamon, and cardamom provide depth, while cooking on dum (slow steaming) ensures perfectly infused flavors with melt-in-your-mouth textures. Ideal for those watching their sodium intake, this reduced-salt chicken biryani remains rich in taste and offers a wholesome, satisfying meal for the entire family. Pair this irresistible dish with a refreshing raita or simple cucumber salad for a complete feast that’s both nourishing and unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Boneless chicken pieces
- 1 cup Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Lemon juice
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 4 pieces Cardamom pods
- 2 large Onion
- 2 pieces Green chilies
- 0.5 cup Mint leaves
- 0.5 cup Coriander leaves
- 1 pinch Saffron strands
- 2 tablespoons Warm milk
- 1 tablespoon Olive oil
- 1 tablespoon Ghee
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and garam masala. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes in the refrigerator.
Heat the ghee in a large pot over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.
Add sliced onions to the pot, and sauté until they turn golden brown.
Stir in green chilies, mint leaves, and coriander leaves. Cook for an additional 2 minutes.
Add the marinated chicken to the pot, mix well, and cook until the chicken is halfway cooked through. This should take about 10-15 minutes.
In a separate large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until 70% cooked. Drain the rice and set aside.
In a small bowl, soak saffron strands in warm milk, and set aside.
Layer half of the partially cooked rice over the chicken in the pot. Drizzle half of the saffron milk over the rice.
Add the remaining rice as the final layer, followed by the rest of the saffron milk.
Cover the pot with a tight-fitting lid or seal with aluminum foil to trap the steam fully.
Reduce the heat to low, and cook on dum for an additional 20-25 minutes, allowing all flavors to infuse and the chicken to cook completely.
Remove from heat, and let it rest for 5 minutes before gently fluffing the biryani with a fork.
Serve hot, garnished with extra mint or coriander leaves as desired.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 41.4 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1151 mg | 89% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3687 mg | 78% | |
*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.
