Low Sodium Chicken Tikka Biryani

Indulge in the rich, aromatic flavors of this *Low Sodium Chicken Tikka Biryani*, a heart-healthier twist on the classic Indian dish. Featuring tender, marinated boneless chicken thighs, fragrant basmati rice, and a symphony of spices like garam masala, turmeric, and cloves, this recipe delivers all the bold, layered flavors you love—without the excess salt. The dish is expertly assembled with marinated chicken, golden caramelized onions, and vibrant green peas, then slow-baked to perfection for irresistibly fluffy rice and melt-in-your-mouth chicken. Finished with a garnish of fresh cilantro and mint, this low-sodium biryani is perfect for a wholesome family dinner or special occasion. Gluten-free and full of irresistible aromas, it’s a satisfying and flavorful meal you won’t want to miss!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams Boneless Chicken Thighs
• 150 grams Plain Greek Yogurt (unsalted)
• 2 tablespoons Fresh Lemon Juice
• 2 tablespoons Ginger Garlic Paste
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 0.5 teaspoon Cayenne Pepper
• 0.5 teaspoon Turmeric Powder
• 4 Whole Cloves
• 1 Cinnamon Stick
• 4 Green Cardamom Pods
• 300 grams Basmati Rice
• 600 milliliters Unsalted Vegetable or Chicken Broth
• 1 medium Yellow Onion
• 2 tablespoons Unsalted Butter
• 100 grams Frozen Green Peas
• 2 tablespoons Fresh Cilantro Leaves
• 2 tablespoons Fresh Mint Leaves

Directions

Step 1

In a large bowl, combine the plain Greek yogurt, lemon juice, ginger garlic paste, ground coriander, ground cumin, garam masala, cayenne pepper, and turmeric powder.

Step 2

Cut the boneless chicken thighs into bite-sized pieces and add them to the bowl, ensuring each piece is well-coated with the marinade. Refrigerate for at least 30 minutes or overnight for maximum flavor.

Step 3

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

Step 4

Heat 1 tablespoon of unsalted butter in a large pan over medium heat. Add the whole cloves, cinnamon stick, and green cardamom pods.

Step 5

Add the sliced onion and cook until golden brown, stirring occasionally, about 8-10 minutes.

Step 6

Stir in the marinated chicken with its marinade and cook until the chicken is starting to brown and is nearly cooked through, about 10 minutes.

Step 7

In a separate pot, bring the unsalted vegetable or chicken broth to a boil. Add the drained basmati rice and cook for 5 minutes. The rice should be slightly undercooked.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

In a deep ovenproof dish, layer half of the partially cooked rice at the bottom. Top with the chicken mixture, then cover with the remaining rice.

Step 10

Scatter the frozen green peas over the top of the rice. Dot with the remaining 1 tablespoon of unsalted butter.

Step 11

Cover the dish with a lid or aluminum foil and bake in the preheated oven for 20-25 minutes or until the rice is fully cooked and the chicken is tender.

Step 12

Once cooked, remove from the oven and let it sit for 5 minutes. Garnish with freshly chopped cilantro and mint leaves before serving.

Nutrition Facts

Serving size	(1918.7g)

Amount per serving	% Daily Value*
Calories	1883.0

Total Fat 81.4g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 500.3mg	0%
Sodium 506.9mg	0%
Total Carbohydrate 157.7g	0%
Dietary Fiber 21.0g	0%
Total Sugars 18.4g
Protein 139.8g	0%

Vitamin D 0IU	0%
Calcium 522.2mg	0%
Iron 20.7mg	0%
Potassium 3022.4mg	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: 38.1%

Protein: 29.1%

Carbs: 32.8%