Low Sodium Single Plate Chicken Biryani
Indulge in the rich and aromatic flavors of this Low Sodium Single Plate Chicken Biryani, a healthier twist on the classic Indian dish. Designed for a single serving, this recipe combines tender marinated chicken breast, fragrant basmati rice, and a medley of warming spices such as garam masala, turmeric, and smoked paprika—all without the need for added salt. A slow-cook "dum" technique locks in the flavors, while fresh cilantro and optional saffron strands add a burst of vibrant color and taste. Perfect for those watching their sodium intake, this one-plate wonder is a wholesome and flavorful meal ready in just an hour.
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Recipe Information
Ingredients
- 200 grams Chicken breast, boneless and skinless
- 100 grams Basmati rice
- 50 grams Greek yogurt, plain and unsalted
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 Onion, medium, thinly sliced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 Tomato, medium, diced
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 1 Bay leaf
- 1 Cinnamon stick
- 3 Cloves
- 5 Black peppercorns
- 2 Cardamom pods
- 1 pinch Saffron strands (optional)
- 200 ml Water
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it for 20 minutes, then drain and set aside.
In a bowl, mix the Greek yogurt with garam masala, cumin powder, coriander powder, smoked paprika, turmeric powder, lemon juice, and a pinch of black pepper. Add 1 tablespoon of olive oil.
Cut the chicken breast into bite-sized pieces and marinate it with the yogurt spice mixture. Let it sit for at least 15 minutes.
Heat the remaining olive oil in a deep pan over medium heat. Add the sliced onion and cook until golden brown.
Add minced garlic, grated ginger, bay leaf, cinnamon stick, cloves, peppercorns, and cardamom pods. Stir for 1 minute until aromatic.
Add the diced tomato to the pan and cook until soft and the oil begins to separate.
Add the marinated chicken and cook until it is no longer pink and well-coated with the spice mixture.
Meanwhile, bring 200 ml water to a boil in a separate pot. Add the drained rice, saffron strands (if using), and cook until 70% done. Drain the excess water if necessary.
Spread the partially cooked rice evenly over the chicken layer in the pan.
Cover the pan with a tight-fitting lid, reduce the heat to low, and cook on 'dum' (slow steam) for 15 minutes.
Turn off the heat and let the biryani rest for another 5 minutes without opening the lid.
Garnish with chopped cilantro before serving hot on a plate.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 10.4 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 321 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1589 mg | 34% | |
*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.
