Low Sodium Beef Biryani
Enjoy the rich, aromatic flavors of this Low Sodium Beef Biryani, a healthier take on the classic Indian dish. This recipe delivers all the bold spices and layers of flavor you love—thanks to fragrant basmati rice, tender marinated beef, and a medley of cumin, coriander, garam masala, and fresh herbs—without the excess salt. Perfect for those watching their sodium intake, this dish relies on natural ingredients like fresh cilantro, mint, and yogurt to pack a punch of flavor. The slow-cooked beef, paired with saffron-infused rice (optional but divine), creates a perfectly balanced, satisfying meal. Whether for a weeknight dinner or a special occasion, this crowd-pleaser will transport your taste buds straight to the heart of Indian cuisine. Serve it steaming hot with a side of cooling raita or fresh salad for a complete low-sodium feast.
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Ingredients
- 2 cups basmati rice
- 1 pound beef (chuck or stew meat), cut into 1-inch cubes
- 1 cup plain low-sodium yogurt
- 1 large onion, thinly sliced
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 cup fresh cilantro, chopped
- 1 cup fresh mint leaves, chopped
- 2 pieces green chilies, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 1 piece cinnamon stick
- 4 pieces cloves
- 4 pieces green cardamom pods
- 2 pieces bay leaves
- 0.25 teaspoon saffron strands (optional)
- 2 tablespoons milk (if using saffron)
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 3.5 cups water
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Step 2
In a large bowl, mix the beef cubes with yogurt, garlic, ginger, cumin, coriander, garam masala, turmeric, and black pepper. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Step 3
If using saffron, soak it in milk and set aside for at least 15 minutes.
Step 4
Heat oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 10 minutes.
Step 5
Add green chilies and the marinated beef to the pot. Cook for 10-15 minutes, stirring occasionally, until the beef is browned on all sides.
Step 6
Add bay leaves, cinnamon stick, cloves, and cardamom pods to the beef mixture. Stir well and cook for another 5 minutes.
Step 7
Pour 3 cups of water into the pot and bring to a boil. Reduce the heat to low, cover, and let it simmer until the beef is tender, about 30 minutes.
Step 8
Meanwhile, in a separate deep saucepan, bring 3 cups of water to a boil. Add the drained basmati rice and boil until the rice is 70% cooked, about 6-7 minutes. Drain well.
Step 9
Preheat your oven to 350°F (175°C).
Step 10
Layer half of the partially cooked rice over the beef in the pot. Sprinkle half of the cilantro and mint over the rice. Layer the remaining rice, followed by the rest of the cilantro and mint.
Step 11
Drizzle the saffron milk (if using) and lemon juice over the rice.
Step 12
Cover the lid tightly with a tea towel to catch moisture, and place the pot in the preheated oven. Bake for 20-25 minutes.
Step 13
Remove from the oven and gently fluff the rice with a fork before serving.
Step 14
Serve hot, garnished with additional chopped mint or cilantro if desired.
Nutrition Facts
| Serving size | (2725.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2267.4 |
| Total Fat 122.2g | 0% |
| Saturated Fat 37.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 318.3mg | 0% |
| Sodium 511.6mg | 0% |
| Total Carbohydrate 201.5g | 0% |
| Dietary Fiber 40.1g | 0% |
| Total Sugars 42.4g | |
| Protein 126.6g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 1636.7mg | 0% |
| Iron 49.0mg | 0% |
| Potassium 4556.1mg | 0% |
Source of Calories