Low Sodium Classic Biryani Rice
Savor the rich, aromatic flavors of this **Low Sodium Classic Biryani Rice**, a healthier twist on the traditional South Asian favorite that's perfect for maintaining a low-sodium diet without compromising on taste. Featuring fluffy basmati rice layered with tender, spice-infused chicken and fragrant herbs like fresh cilantro and mint, this biryani delivers bold flavors through an array of warming spices such as cinnamon, cardamom, and cumin. A touch of saffron steeped in warm milk adds a luxurious hue and subtle floral aroma, while the "dum" steaming method seals in all the flavors to perfection. Ideal for family dinners or special occasions, this one-pot meal pairs well with a refreshing cucumber raita or a simple green salad. With 20 minutes of prep time and no added salt, this flavorful, heart-healthy dish is sure to impress both the palate and the mind.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 pound Chicken breast, cubed
- 0.5 cup Plain yogurt
- 3 tablespoons Olive oil
- 1 large Onion, thinly sliced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Cinnamon stick
- 2 Bay leaves
- 4 Green cardamom pods
- 4 Cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Mint leaves, chopped
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Black pepper
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a small bowl, soak the saffron strands in warm milk and set aside for later use.
In a large pot, heat 3 tablespoons of olive oil over medium heat. Add sliced onions, and sauté until golden brown.
Add minced garlic and grated ginger to the onions, and sauté for another minute.
Incorporate bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds to the pot, stirring until fragrant.
Toss in the cubed chicken breast, and cook until it turns white on the outside.
Lower the heat and mix in yogurt, turmeric powder, red chili powder, coriander powder, black pepper, fresh cilantro, and mint leaves. Cook for another 5-7 minutes until the chicken is well-coated and cooked through.
In a separate large pot, bring 3 cups of water to a boil. Add the drained basmati rice, and cook until the rice is 70% cooked. Drain and set aside.
In a wide, deep pan or a large heavy-bottomed pot, layer half of the partially cooked rice, followed by the chicken mixture, and then the remaining rice.
Drizzle the saffron milk and fresh lemon juice over the top layer of rice.
Cover the pan with a tight-fitting lid, reduce the heat to low, and let the biryani steam (dum) for about 15 minutes.
Once done, carefully fluff the biryani with a fork to mix the layers without breaking the rice grains.
Serve hot, garnished with additional cilantro and mint leaves if desired.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 22.3 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 828 mg | 64% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2786 mg | 59% | |
*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.
