Low Sodium Chicken Biriyani

Indulge in the vibrant flavors of Low Sodium Chicken Biriyani—a healthier twist on the classic Indian delicacy. Featuring tender chicken thighs, aromatic basmati rice, and bold spices like cinnamon, cardamom, and garam masala, this dish offers all the warmth and depth of traditional biriyani without the extra salt. The use of low-sodium chicken broth and a yogurt-based marinade ensures a flavorful yet heart-conscious meal. Enhanced with a dash of saffron-infused milk for a luxurious finish and garnished with fresh cilantro and mint, this one-pot wonder is perfect for a family dinner or special gathering. Pair it with a cooling cucumber raita or crisp side salad for a complete, satisfying meal.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs
• 250 grams Basmati rice
• 500 ml Low-sodium chicken broth
• 100 grams Greek yogurt
• 1 sliced Large onion
• 4 minced Garlic cloves
• 1 inch piece, grated Fresh ginger
• 2 sliced Green chilies
• 0.5 cup, chopped Cilantro
• 0.25 cup, chopped Mint leaves
• 1 Cinnamon stick
• 4 Cloves
• 4 Green cardamom
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Black pepper
• 10 strands Saffron strands
• 3 tablespoons Warm milk
• 3 tablespoons Vegetable oil
• 1 Bay leaf

Directions

Step 1

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

Step 2

Mix saffron strands in warm milk and set aside to infuse.

Step 3

In a large pot, heat vegetable oil over medium heat. Add cinnamon stick, cloves, cardamom, and bay leaf. Sauté for about 1 minute until aromatic.

Step 4

Add sliced onions and cook until golden brown.

Step 5

Stir in minced garlic, grated ginger, and green chilies. Sauté for 2 minutes.

Step 6

Add chicken thighs and cook until the meat is no longer pink, about 5-7 minutes.

Step 7

Mix in turmeric, garam masala, and black pepper. Stir well to coat the chicken with spices.

Step 8

Add Greek yogurt and continue to cook for 5 minutes, allowing the chicken to absorb the flavors.

Step 9

Pour in low-sodium chicken broth and bring to a simmer.

Step 10

Stir in the drained basmati rice and gently mix to combine all ingredients.

Step 11

Cover the pot and reduce heat to low. Cook for 20 minutes or until the rice is fully cooked and the chicken is tender.

Step 12

Once fully cooked, remove from heat, drizzle the saffron-infused milk over the biriyani.

Step 13

Garnish with chopped cilantro and mint leaves before serving.

Step 14

Serve warm, alongside a side salad or raita.

Nutrition Facts

Serving size	(1704.7g)

Amount per serving	% Daily Value*
Calories	1992.0

Total Fat 100.5g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 25.2g
Cholesterol 477.0mg	0%
Sodium 661.2mg	0%
Total Carbohydrate 114.1g	0%
Dietary Fiber 15.9g	0%
Total Sugars 15.9g
Protein 158.1g	0%

Vitamin D 53.1IU	0%
Calcium 558.5mg	0%
Iron 15.4mg	0%
Potassium 2416.2mg	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: 45.4%

Protein: 31.7%

Carbs: 22.9%