Low Sodium Prawn Biryani
Savor the exquisite flavors of this Low Sodium Prawn Biryani, a lighter take on the classic biryani that's perfect for those watching their salt intake. This recipe combines tender, succulent prawns with aromatic basmati rice, fragrant spices like cinnamon, cardamom, and garam masala, and fresh herbs such as cilantro and mint. The dish is further enriched with a saffron-infused milk drizzle for a luxurious touch. By using low-sodium chicken or vegetable broth, this biryani maintains all the rich, authentic taste without the extra sodium. Layered and baked to perfection, this one-pot wonder is ideal for special occasions or an elevated weeknight dinner. Serve hot and enjoy the ultimate blend of health and indulgence!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 500 grams Prawns, cleaned and deveined
- 2 large Onion, thinly sliced
- 2 cups Low-sodium chicken or vegetable broth
- 1 tablespoon Fresh ginger, grated
- 4 pieces Garlic cloves, minced
- 0.5 cup Greek yogurt
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint leaves, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 4 pieces Cardamom pods
- 1 piece Bay leaf
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
- 3 tablespoons Oil (vegetable or canola)
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice in cold water until the water runs clear and soak it in water for 30 minutes. Drain and set aside.
Soak saffron strands in warm milk and set aside.
In a large pot, heat oil over medium heat. Add cinnamon stick, cloves, cardamom pods, and bay leaf. Fry until aromatic.
Add sliced onions and sauté until golden brown.
Stir in the grated ginger and minced garlic, cooking for a minute until fragrant.
Add turmeric, cumin, coriander, garam masala, and red chili powder. Cook for another minute.
Add prawns to the pot and cook until they change color, about 2-3 minutes.
Lower the heat and add the yogurt. Mix well to coat the prawns. Add lemon juice.
Sprinkle chopped cilantro and mint over the prawns. Stir to combine and remove the prawn mixture from the heat.
In another pot, bring the low-sodium broth to a boil. Add drained rice and cook until the rice is about 70% cooked. Drain any excess liquid if present.
Preheat oven to 350°F (175°C).
In a deep oven-safe dish, layer half of the partially cooked rice at the bottom. Then, layer the prawn mixture over the rice. Top with remaining rice.
Drizzle saffron milk over the top layer of rice.
Cover the dish tightly with aluminum foil and bake in the oven for 25-30 minutes until rice is fully cooked and fluffy.
Serve hot, garnished with additional cilantro and mint if desired.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 27.3 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1188 mg | 91% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3627 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.
