Low Sodium Chicken Dum Biryani

Indulge in the aromatic and flavorful goodness of Low Sodium Chicken Dum Biryani, a healthier take on the classic Indian dish that's big on taste but lower in salt. This recipe combines tender marinated chicken, fragrant basmati rice, and a medley of traditional spices like cinnamon, cloves, and cardamom to create a layered masterpiece cooked on "dum" for ultimate flavor infusion. Fresh mint, coriander, and a touch of saffron add vibrant color and aroma, while using olive oil and ghee ensures a balanced richness. Perfect for a special occasion or a wholesome family meal, this low-sodium version of chicken biryani doesn't compromise on authenticity—serving up all the comfort you'd expect from this beloved dish.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 500 grams Boneless chicken pieces
• 1 cup Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Lemon juice
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2 pieces Bay leaves
• 1 piece Cinnamon stick
• 4 pieces Cloves
• 4 pieces Cardamom pods
• 2 large Onion
• 2 pieces Green chilies
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves
• 1 pinch Saffron strands
• 2 tablespoons Warm milk
• 1 tablespoon Olive oil
• 1 tablespoon Ghee
• 4 cups Water

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

In a large bowl, combine chicken pieces, yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and garam masala. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes in the refrigerator.

Step 3

Heat the ghee in a large pot over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.

Step 4

Add sliced onions to the pot, and sauté until they turn golden brown.

Step 5

Stir in green chilies, mint leaves, and coriander leaves. Cook for an additional 2 minutes.

Step 6

Add the marinated chicken to the pot, mix well, and cook until the chicken is halfway cooked through. This should take about 10-15 minutes.

Step 7

In a separate large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until 70% cooked. Drain the rice and set aside.

Step 8

In a small bowl, soak saffron strands in warm milk, and set aside.

Step 9

Layer half of the partially cooked rice over the chicken in the pot. Drizzle half of the saffron milk over the rice.

Step 10

Add the remaining rice as the final layer, followed by the rest of the saffron milk.

Step 11

Cover the pot with a tight-fitting lid or seal with aluminum foil to trap the steam fully.

Step 12

Reduce the heat to low, and cook on dum for an additional 20-25 minutes, allowing all flavors to infuse and the chicken to cook completely.

Step 13

Remove from heat, and let it rest for 5 minutes before gently fluffing the biryani with a fork.

Step 14

Serve hot, garnished with extra mint or coriander leaves as desired.

Nutrition Facts

Serving size	(2729.4g)

Amount per serving	% Daily Value*
Calories	2059.8

Total Fat 55.9g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 482.2mg	0%
Sodium 654.4mg	0%
Total Carbohydrate 193.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 41.4g
Protein 194.8g	0%

Vitamin D 154.6IU	0%
Calcium 1150.9mg	0%
Iron 21.2mg	0%
Potassium 3687.0mg	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: 24.4%

Protein: 37.9%

Carbs: 37.7%