Low Sodium Nasi Briyani
Indulge in the aromatic delight of **Low Sodium Nasi Briyani**, a heart-healthy twist on the classic South Asian favorite. This wholesome recipe celebrates bold flavors while keeping sodium levels in check, making it perfect for those mindful of their health. Tender, seared chicken thighs simmer in a fragrant medley of spices like cinnamon, cardamom, and turmeric, infused with the richness of low-sodium chicken broth and creamy yogurt. Basmati rice is delicately cooked to perfection, layered with green peas and garnished with fresh cilantro, mint, and optional sliced almonds for added texture. With its reduced salt content and vibrant, authentic taste, this low-sodium briyani is a satisfying, guilt-free dish that’s ready to impress at any dinner table. Perfect for family meals or special gatherings, it's a flavorful journey you don't want to miss!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion, thinly sliced
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic cloves, minced
- 3 cups Low sodium chicken broth
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 4 pods Cardamom pods
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Black pepper
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Unsweetened yogurt
- 1 cup Green peas
- 0.25 cup Sliced almonds (optional)
- 0.25 cup Fresh mint leaves for garnish
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
In a large pot, heat olive oil over medium heat. Add the onions and sauté until golden brown, about 8-10 minutes.
Add the grated ginger and minced garlic to the onions. Cook for another 2 minutes until fragrant.
Add the chicken thighs to the pot. Sear until browned on all sides, about 5 minutes.
Stir in cinnamon stick, bay leaves, cardamom pods, cumin seeds, coriander powder, turmeric, and black pepper. Stir well to coat the chicken with the spices.
Pour in the low sodium chicken broth and bring to a boil. Lower the heat and let it simmer uncovered for 10 minutes.
Stir in the yogurt, mixing well to combine. Let it simmer for another 5 minutes.
Add the soaked and drained rice to the pot, spreading it evenly over the chicken mixture.
Gently pour enough water to just cover the rice, if needed. Cover the pot with a tight-fitting lid.
Cook on low heat for 15-20 minutes until the rice is cooked and has absorbed all the liquid.
Turn off the heat and let the pot sit covered for another 5 minutes.
Remove the lid, gently fluff the rice with a fork. Stir in green peas and half of the chopped cilantro.
Garnish with sliced almonds, fresh mint leaves, and the remaining cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 25.3 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3605 mg | 77% | |
*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.
