Low Fat Chicken Biryani

Discover the perfect blend of flavor and health with this Low Fat Chicken Biryani—a lighter take on the classic Indian rice dish that doesn’t skimp on taste. Made with tender, protein-packed boneless chicken breast and aromatic basmati rice, this recipe layers vibrant spices like cumin, garam masala, and turmeric for an authentic biryani experience. The use of low-fat yogurt and a saffron-infused milk drizzle adds creaminess and luxurious fragrance without the added calories. Fresh cilantro and mint brighten the dish, while a simple cooking oil spray keeps things light. Ready in just over an hour, this one-pot meal is ideal for a wholesome family dinner or meal prep. Enjoy all the bold flavors of traditional chicken biryani in a guilt-free, healthy makeover!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 400 grams Boneless skinless chicken breast
• 200 grams Basmati rice
• 150 grams Low-fat plain yogurt
• 1 large Onion
• 4 units Garlic cloves
• 1 inch piece Ginger
• 2 units Green chilies
• 1 medium Tomato
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 1 unit Bay leaf
• 1 inch piece Cinnamon stick
• 3 units Cloves
• 2 units Cardamom pods
• 50 milliliters Low-fat milk
• 0.25 teaspoon Saffron strands
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Fresh mint leaves
• 1 unit Cooking oil spray
• 400 milliliters Water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.

Step 2

Slice the onion thinly, mince the garlic and ginger, and finely chop the green chilies. Dice the tomato.

Step 3

In a bowl, mix together the low-fat yogurt, coriander powder, turmeric, red chili powder, garam masala, and salt.

Step 4

Cut the chicken breast into bite-sized pieces and marinate in the yogurt mixture for at least 15 minutes.

Step 5

Spray a large pot with cooking oil spray and heat over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, sautéing until fragrant.

Step 6

Add the sliced onion to the pot and cook until golden brown. Add the garlic, ginger, and green chilies and cook for another 2 minutes.

Step 7

Stir in the diced tomato and cook until soft. Add the marinated chicken along with all the yogurt mixture. Cook until the chicken is sealed and half-cooked.

Step 8

In a separate pot, bring 400 milliliters of water to a boil. Add the soaked and drained rice, and cook until it's 70% cooked. Drain the rice.

Step 9

In a small bowl, warm the low-fat milk and add the saffron strands to it, allowing it to infuse.

Step 10

Layer the partially cooked rice evenly over the chicken mixture in the pot. Drizzle the saffron-infused milk over the rice.

Step 11

Chop the cilantro and mint leaves and sprinkle them over the rice layer.

Step 12

Cover the pot with a tight-fitting lid, reduce the heat to low, and let the biryani cook for 20 minutes until the rice is fully cooked and the flavors meld together.

Step 13

Fluff the biryani gently with a fork before serving to mix the layers slightly.

Step 14

Serve hot, garnished with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(1790.8g)

Amount per serving	% Daily Value*
Calories	1240.0

Total Fat 22.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 316.1mg	0%
Sodium 4029.8mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 18.2g	0%
Total Sugars 37.7g
Protein 139.2g	0%

Vitamin D 98.8IU	0%
Calcium 884.7mg	0%
Iron 20.7mg	0%
Potassium 3009.1mg	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: 16.1%

Protein: 44.2%

Carbs: 39.7%