Low Fat Chicken Dum Biryani
Indulge in the rich flavors of a traditional dum biryani without the guilt with this Low Fat Chicken Dum Biryani recipe. Perfectly cooked basmati rice is layered with tender, spiced skinless chicken breast, marinated in a blend of low-fat yogurt, biryani masala, and aromatic spices, ensuring every bite is bursting with flavor. Infused with fragrant saffron and garnished with fresh mint and cilantro, this lighter version of the classic dish doesn't compromise on taste or authenticity. With only cooking spray used for sautéing and reduced-fat milk enhancing its creamy richness, this recipe is an ideal choice for health-conscious food lovers. Serve it hot for a wholesome, satisfying meal that’s low in fat but high in flavor. Perfect for family dinners or festive occasions!
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Ingredients
- 1.5 cups Basmat Rice
- 500 grams Skinless Chicken Breast
- 0.5 cup Low-fat Yogurt
- 2 large Onion
- 2 tablespoons Ginger-Garlic Paste
- 3 medium Green Chili
- 0.5 cup Fresh Cilantro
- 0.5 cup Fresh Mint Leaves
- 2 tablespoons Biryani Masala
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoons Salt
- 4 pieces Cloves
- 1 inch Cinnamon Stick
- 2 pieces Bay Leaves
- 4 pieces Cardamom Pods
- 0.25 cup Reduced-fat Milk
- 0.5 teaspoon Saffron Strands
- 0 Cooking Spray
Directions
Step 1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Step 2
Slice the onions finely and set aside. Chop the green chilies and keep them ready.
Step 3
In a bowl, marinate the chicken with low-fat yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
Step 4
Heat a large non-stick pan or pot on medium heat and spray with cooking spray. Add half of the sliced onions and sauté until golden brown. Remove from pan and set aside for garnish.
Step 5
In the same pan, with a little more cooking spray, add the remaining onions and whole spices (cloves, cinnamon stick, bay leaves, and cardamom pods). Sauté until the onions are translucent.
Step 6
Add the marinated chicken to the pan and cook until the chicken is browned and cooked through, about 10-15 minutes.
Step 7
In another deep pot, bring water to boil, add salt, and parboil the soaked rice for about 6-7 minutes. The rice should be cooked to about 70% doneness. Drain and set aside.
Step 8
Soak the saffron in warm reduced-fat milk and keep aside.
Step 9
Layer the chicken mixture at the bottom of a large, heavy-based pot, followed by a layer of the partially cooked rice.
Step 10
Sprinkle chopped cilantro, mint leaves, and sautéed onions over the rice layer. Drizzle the saffron milk on top to give color and flavor.
Step 11
Repeat layering if necessary, ensuring the topmost layer is rice, followed by garnishing with cilantro and mint.
Step 12
Cover the pot with a tight-fitting lid, ensuring no steam can escape. You may seal the edges with dough or use foil to make it airtight.
Step 13
Place the pot on a tawa (griddle) or heat diffuser over a very low heat and cook for 25-30 minutes, allowing the flavors to meld and rice to fully cook.
Step 14
Once cooked, remove from heat and let it rest for 5 minutes. Carefully mix the biryani, ensuring the layers are not completely disrupted.
Step 15
Serve hot, garnished with additional fresh cilantro and mint if desired.
Nutrition Facts
| Serving size | (1634.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1702.1 |
| Total Fat 27.3g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 423.9mg | 0% |
| Sodium 5735.9mg | 0% |
| Total Carbohydrate 178.3g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 41.1g | |
| Protein 188.5g | 0% |
| Vitamin D 95.4IU | 0% |
| Calcium 1006.1mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 2581.9mg | 0% |
Source of Calories