Low Sodium Lamb Biryani
Elevate your mealtime with this flavorful Low Sodium Lamb Biryani, a lighter twist on the classic Indian dish. Perfectly tender lamb shoulder, aromatic basmati rice, and a medley of warming spices like cinnamon, cloves, and cardamom come together to create a fragrant and satisfying meal without excessive salt. Layers of marinated lamb, saffron-infused rice, fresh herbs like mint and cilantro, and crispy fried onions are baked to perfection, ensuring every bite is rich and full of depth. Ideal for those watching their sodium intake, this biryani is proof that bold flavors don’t need added salt to shine. Serve this healthier lamb biryani as a show-stopping centerpiece for family dinners or special occasions—it’s a low-sodium dish that doesn’t compromise on authentic taste!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder, diced
- 300 grams Basmati rice
- 200 grams Yogurt, plain and unsweetened
- 2 large Onions, thinly sliced
- 4 cloves Garlic, minced
- 1 inch piece Ginger, grated
- 5 whole Cloves
- 1 2 inch Cinnamon stick
- 2 leaves Bay leaves
- 6 pods Green cardamom pods
- 0.5 teaspoon Saffron strands
- 3 tablespoons Milk
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 cup Mint leaves, chopped
- 0.5 cup Cilantro, chopped
- 2 chilies Green chilies, slit
- 2 tablespoons Lemon juice
- 3 tablespoons Unsalted butter or ghee
- 600 ml Water
Instructions
Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
In a small bowl, soak the saffron strands in warm milk and set aside to infuse.
Heat 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onions and fry until they are golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
To the remaining onions in the pot, add minced garlic and grated ginger. Sauté for 2 minutes until fragrant.
Add the diced lamb to the pot and cook until it is browned on all sides. Stir in the cumin powder, coriander powder, turmeric powder, and garam masala, and cook for another 3 minutes.
Blend in the yogurt, ensuring it's well combined, and cook until the oil starts to separate from the mixture.
In another pot, bring 600 ml of water to a boil. Add whole spices: cloves, cinnamon stick, bay leaves, and cardamom pods. Add the soaked and drained basmati rice into the boiling water. Cook until the rice is 70% cooked, about 6-8 minutes, then drain the rice.
Preheat your oven to 180°C (350°F).
Layer half of the partially cooked rice over the lamb mixture in the pot. Sprinkle half of the mint leaves, cilantro, green chilies, and fried onions. Drizzle half of the saffron milk over this layer.
Repeat with the remaining rice, mint leaves, cilantro, green chilies, fried onions, and saffron milk.
Drizzle the lemon juice and remaining tablespoon of ghee over the top.
Cover the pot tightly with aluminum foil and then place the lid on top, ensuring no steam escapes.
Place the pot in the preheated oven and bake for 30 minutes.
Once done, carefully remove the pot from the oven. Allow it to rest for 5 minutes before gently fluffing with a fork.
Serve hot, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 34.2 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1262 mg | 97% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 3917 mg | 83% | |
*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.
