Low Sodium Classic Biryani Rice

Elevate your mealtime with this *Low Sodium Classic Biryani Rice*, a flavorful twist on the beloved Indian dish, crafted to suit low-sodium diets without compromising on taste. Featuring aromatic basmati rice layered with tender, spiced chicken and a fragrant blend of warm whole spices like cinnamon, cardamom, and cloves, this biryani gets its vibrant color and rich depth of flavor from turmeric, saffron-infused milk, and fresh herbs like cilantro and mint. By expertly steaming (dum cooking) the partially cooked rice and marinated chicken together, the dish achieves its signature fragrance and delicate texture. Perfect for a wholesome family dinner or a showstopping centerpiece for gatherings, this recipe proves that bold flavors can thrive with less salt. Serve it hot, garnished with fresh herbs, for a satisfying, heart-healthy feast.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 1 pound Chicken breast, cubed
• 0.5 cup Plain yogurt
• 3 tablespoons Olive oil
• 1 large Onion, thinly sliced
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 Cinnamon stick
• 2 Bay leaves
• 4 Green cardamom pods
• 4 Cloves
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.25 cup Fresh cilantro, chopped
• 0.25 cup Mint leaves, chopped
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Black pepper
• 0.25 teaspoon Saffron strands
• 2 tablespoons Warm milk

Directions

Step 1

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

Step 2

In a small bowl, soak the saffron strands in warm milk and set aside for later use.

Step 3

In a large pot, heat 3 tablespoons of olive oil over medium heat. Add sliced onions, and sauté until golden brown.

Step 4

Add minced garlic and grated ginger to the onions, and sauté for another minute.

Step 5

Incorporate bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds to the pot, stirring until fragrant.

Step 6

Toss in the cubed chicken breast, and cook until it turns white on the outside.

Step 7

Lower the heat and mix in yogurt, turmeric powder, red chili powder, coriander powder, black pepper, fresh cilantro, and mint leaves. Cook for another 5-7 minutes until the chicken is well-coated and cooked through.

Step 8

In a separate large pot, bring 3 cups of water to a boil. Add the drained basmati rice, and cook until the rice is 70% cooked. Drain and set aside.

Step 9

In a wide, deep pan or a large heavy-bottomed pot, layer half of the partially cooked rice, followed by the chicken mixture, and then the remaining rice.

Step 10

Drizzle the saffron milk and fresh lemon juice over the top layer of rice.

Step 11

Cover the pan with a tight-fitting lid, reduce the heat to low, and let the biryani steam (dum) for about 15 minutes.

Step 12

Once done, carefully fluff the biryani with a fork to mix the layers without breaking the rice grains.

Step 13

Serve hot, garnished with additional cilantro and mint leaves if desired.

Nutrition Facts

Serving size	(2004.6g)

Amount per serving	% Daily Value*
Calories	1804.3

Total Fat 66.5g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 395.4mg	0%
Sodium 524.9mg	0%
Total Carbohydrate 135.9g	0%
Dietary Fiber 20.5g	0%
Total Sugars 22.3g
Protein 168.3g	0%

Vitamin D 93.5IU	0%
Calcium 827.7mg	0%
Iron 23.1mg	0%
Potassium 2786.1mg	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: 33.0%

Protein: 37.1%

Carbs: 29.9%