Low Fat Nasi Briyani

Indulge in the aromatic flavors of classic briyani with a healthier twist in this Low Fat Nasi Briyani recipe! Perfect for those seeking a lighter option without sacrificing taste, this delicately spiced dish features fragrant basmati rice, tender boneless chicken breast, and a vibrant medley of spices like garam masala, turmeric, and cumin. By using low-fat yogurt, lean protein, and a minimal amount of cooking spray, this dish keeps your calorie count in check while still delivering the rich, layered flavors briyani is known for. Baked to perfection with low-sodium chicken broth for a healthier finish, it’s completed with a refreshing garnish of fresh cilantro, mint, and a splash of lemon juice. Whether it’s for a weeknight dinner or a special occasion, this lighter, oven-baked version of nasi briyani offers a guilt-free indulgence for health-conscious foodies!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams Basmati rice
• 400 grams Boneless skinless chicken breast
• 150 grams Low-fat plain yogurt
• 2 tablespoons Ginger-garlic paste
• 1 large Onion
• 1 medium Tomato
• 500 milliliters Low-sodium chicken broth
• 1 teaspoon Turmeric powder
• 2 teaspoons Garam masala
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 piece Cinnamon stick
• 3 pods Cardamom pods
• 3 pieces Cloves
• 1 leaf Bay leaf
• 2 tablespoons Cilantro
• 2 tablespoons Mint leaves
• 1 tablespoon Lemon juice
• 0 Cooking spray

Directions

Step 1

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

Step 2

Cut the chicken breast into bite-sized pieces.

Step 3

In a bowl, mix the chicken pieces with low-fat yogurt, 1 tablespoon of ginger-garlic paste, turmeric powder, and salt. Marinate for at least 15 minutes.

Step 4

Slice the onion thinly and chop the tomato.

Step 5

Heat a large non-stick pan or a pot over medium heat and lightly coat with cooking spray.

Step 6

Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté until fragrant, about 1 minute.

Step 7

Add the sliced onions and sauté until they become translucent and lightly golden.

Step 8

Add the remaining ginger-garlic paste and sauté for 1 more minute.

Step 9

Add the chopped tomato, and cook until it becomes soft and pulpy.

Step 10

Add cumin powder, coriander powder, and garam masala to the mixture. Stir well and cook for another minute.

Step 11

Add the marinated chicken to the pan and cook until the chicken is mostly done, about 8-10 minutes.

Step 12

Preheat the oven to 350°F (175°C).

Step 13

In an ovenproof casserole dish or a similar pot, layer half of the soaked rice at the bottom.

Step 14

Layer the cooked chicken mixture over the rice in the casserole dish.

Step 15

Top with the remaining rice.

Step 16

Pour the low-sodium chicken broth over the rice and chicken.

Step 17

Cover with a lid or aluminum foil and bake in the preheated oven for 20 minutes.

Step 18

Remove from the oven and let it rest for 5 minutes before uncovering.

Step 19

Garnish with cilantro, mint leaves, and drizzle lemon juice over the top before serving.

Nutrition Facts

Serving size	(1767.9g)

Amount per serving	% Daily Value*
Calories	1341.5

Total Fat 21.2g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 312.1mg	0%
Sodium 4121.5mg	0%
Total Carbohydrate 145.6g	0%
Dietary Fiber 13.9g	0%
Total Sugars 33.8g
Protein 141.1g	0%

Vitamin D 77.8IU	0%
Calcium 605.1mg	0%
Iron 16.8mg	0%
Potassium 2462.5mg	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: 14.3%

Protein: 42.2%

Carbs: 43.5%