Low Sodium Chicken Biryani

Savor the rich, aromatic flavors of this Low Sodium Chicken Biryani, a heart-healthy twist on the beloved Indian classic. Packed with tender, yogurt-marinated chicken and layers of fragrant basmati rice, this delectable dish balances vibrant spices like turmeric, cumin, and coriander without relying on added salt. Infused with the earthy essence of cinnamon, cardamom, and cloves, and brightened with fresh cilantro, mint, and a squeeze of lemon, this biryani offers all the indulgence and none of the guilt. Perfectly baked to meld flavors into a mouthwatering medley, this dish is ideal for family dinners or meal prep, offering a wholesome, low-sodium option without compromising authenticity. Serve it with a side of cucumber raita or a crisp salad for a truly satisfying meal.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 4 cups water
• 500 grams boneless skinless chicken thighs
• 1 cup plain yogurt
• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 2 tablespoons ginger garlic paste
• 2 whole bay leaves
• 1 piece cinnamon stick
• 4 whole cardamom pods
• 4 whole cloves
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper
• 1 cup fresh cilantro, chopped
• 1 cup fresh mint, chopped
• 1 whole lemon, juiced

Directions

Step 1

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

Step 2

In a large pot, bring 4 cups of water to a boil. Add the drained rice and cook for about 10 minutes until the rice is 70% cooked. Drain and set aside.

Step 3

In a large mixing bowl, combine the chicken with yogurt, ginger garlic paste, turmeric, cumin, coriander, and cayenne pepper. Mix well and marinate for at least 30 minutes.

Step 4

Heat the unsalted butter in a large pan over medium heat. Add the sliced onion and sauté until golden brown.

Step 5

Add bay leaves, cinnamon stick, cardamom pods, and cloves to the onion and cook for another 2 minutes to release the aromas.

Step 6

Stir in the marinated chicken mixture, and cook until the chicken is fully cooked, about 15-20 minutes.

Step 7

Preheat the oven to 350°F (175°C).

Step 8

Layer half of the cooked rice in a large oven-proof pot or dish. Add the chicken mixture on top, then layer the remaining rice over the chicken.

Step 9

Sprinkle the chopped cilantro and mint over the rice. Squeeze the lemon juice over the top.

Step 10

Cover the pot with aluminum foil and place it in the preheated oven. Cook for 20 minutes until the rice is fully cooked and the flavors are well blended.

Step 11

Remove from the oven and let it rest for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Serving size	(2887.4g)

Amount per serving	% Daily Value*
Calories	1897.1

Total Fat 69.7g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 500.8mg	0%
Sodium 777.8mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 41.9g	0%
Total Sugars 42.6g
Protein 130.5g	0%

Vitamin D 117.6IU	0%
Calcium 1719.4mg	0%
Iron 39.3mg	0%
Potassium 4852.7mg	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: 30.6%

Protein: 25.5%

Carbs: 43.9%