Low Fat Chicken Biriyani

Indulge in the rich, aromatic flavors of this Low Fat Chicken Biriyani, a wholesome twist on a beloved classic. This recipe swaps traditional heavy ingredients for lighter alternatives like boneless skinless chicken breast, brown basmati rice, and low-fat yogurt, offering all the satisfying spices and textures without compromising on health. Fragrant layers of tender spiced chicken and partially cooked rice are steamed together with vibrant herbs like mint and coriander, creating a symphony of flavors in every bite. With just 2 teaspoons of oil and a smart balance of warming spices like garam masala, cinnamon, and cardamom, this guilt-free biriyani is perfect for weeknight dinners or meal-prepped lunches. Serve it with a refreshing side of raita or a crisp salad for a balanced and flavorful meal that’s sure to impress!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Boneless skinless chicken breast
• 200 grams Brown basmati rice
• 100 ml Low-fat yogurt
• 2 medium Onions
• 2 medium Tomatoes
• 4 Garlic cloves
• 1 inch Ginger
• 2 Green chili
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 1 Bay leaf
• 1 inch Cinnamon stick
• 3 Cardamom pods
• 3 Cloves
• 0.5 cup Fresh coriander leaves
• 0.5 cup Fresh mint leaves
• 2 teaspoons Vegetable oil
• 400 ml Water

Directions

Step 1

Rinse the brown basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

Cut the chicken breast into bite-sized pieces and set aside.

Step 3

Slice the onions thinly, chop the tomatoes, and finely chop the garlic, ginger, and green chilies.

Step 4

In a large bowl, combine the chicken pieces, low-fat yogurt, ginger, garlic, green chilies, coriander powder, red chili powder, turmeric powder, and salt. Mix well and let marinate for at least 15 minutes.

Step 5

Heat 2 teaspoons of vegetable oil in a large non-stick pan or skillet over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for about a minute until fragrant.

Step 6

Add the sliced onions to the pan and sauté until they turn golden brown.

Step 7

Stir in the chopped tomatoes and cook until they are soft and blended with the onions.

Step 8

Add the marinated chicken to the pan, and cook until the chicken is no longer pink, about 5-7 minutes.

Step 9

Add 200 ml of water to the pan, cover, and cook for an additional 10 minutes.

Step 10

Meanwhile, in a separate pot, bring 200 ml of water to a boil. Add the soaked and drained rice to the boiling water with a pinch of salt. Cook until the rice is about 70% cooked, then drain.

Step 11

On top of the chicken mixture in the pan, layer the partially cooked rice evenly.

Step 12

Sprinkle the garam masala, fresh coriander leaves, and mint leaves over the rice.

Step 13

Cover the pan with a tight-fitting lid and reduce the heat to low. Allow it to steam for 10-15 minutes until the rice is fully cooked and has absorbed all flavors.

Step 14

Gently fluff the biriyani with a fork before serving.

Step 15

Serve the Low Fat Chicken Biriyani with a side of raita or salad.

Nutrition Facts

Serving size	(2019.4g)

Amount per serving	% Daily Value*
Calories	1455.8

Total Fat 34.2g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 386.3mg	0%
Sodium 2913.9mg	0%
Total Carbohydrate 129.6g	0%
Dietary Fiber 32.8g	0%
Total Sugars 37.5g
Protein 168.2g	0%

Vitamin D 57.9IU	0%
Calcium 1013.1mg	0%
Iron 27.2mg	0%
Potassium 4451.0mg	0%

*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.

Source of Calories

Fat: 20.5%

Protein: 44.9%

Carbs: 34.6%