Low Sodium Lamb Biryani

Delight in the rich flavors of traditional South Asian cuisine with this Low Sodium Lamb Biryani—a heart-healthy twist on a beloved classic. Tender, marinated lamb is layered with fragrant basmati rice, a symphony of warm spices like cinnamon, cardamom, and cloves, and infused with the luxurious aroma of saffron. This recipe uses minimal salt, relying instead on bold flavors from fresh herbs, garlic, ginger, and green chilies to create a dish that’s vibrant and satisfying. Perfectly slow-cooked to allow the flavors to meld, this biryani is an ideal choice for those seeking a flavorful, low sodium meal that doesn't compromise on authenticity. Serve it steaming hot and elevate your next family dinner or festive gathering!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams Lamb shoulder, diced
• 300 grams Basmati rice
• 200 grams Yogurt, plain and unsweetened
• 2 large Onions, thinly sliced
• 4 cloves Garlic, minced
• 1 inch piece Ginger, grated
• 5 whole Cloves
• 1 2 inch Cinnamon stick
• 2 leaves Bay leaves
• 6 pods Green cardamom pods
• 0.5 teaspoon Saffron strands
• 3 tablespoons Milk
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 cup Mint leaves, chopped
• 0.5 cup Cilantro, chopped
• 2 chilies Green chilies, slit
• 2 tablespoons Lemon juice
• 3 tablespoons Unsalted butter or ghee
• 600 ml Water

Directions

Step 1

Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Step 2

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

Step 3

Heat 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onions and fry until they are golden brown and crispy. Remove half of the fried onions and set them aside for garnish.

Step 4

To the remaining onions in the pot, add minced garlic and grated ginger. Sauté for 2 minutes until fragrant.

Step 5

Add the diced lamb to the pot and cook until it is browned on all sides. Stir in the cumin powder, coriander powder, turmeric powder, and garam masala, and cook for another 3 minutes.

Step 6

Blend in the yogurt, ensuring it's well combined, and cook until the oil starts to separate from the mixture.

Step 7

In another pot, bring 600 ml of water to a boil. Add whole spices: cloves, cinnamon stick, bay leaves, and cardamom pods. Add the soaked and drained basmati rice into the boiling water. Cook until the rice is 70% cooked, about 6-8 minutes, then drain the rice.

Step 8

Preheat your oven to 180°C (350°F).

Step 9

Layer half of the partially cooked rice over the lamb mixture in the pot. Sprinkle half of the mint leaves, cilantro, green chilies, and fried onions. Drizzle half of the saffron milk over this layer.

Step 10

Repeat with the remaining rice, mint leaves, cilantro, green chilies, fried onions, and saffron milk.

Step 11

Drizzle the lemon juice and remaining tablespoon of ghee over the top.

Step 12

Cover the pot tightly with aluminum foil and then place the lid on top, ensuring no steam escapes.

Step 13

Place the pot in the preheated oven and bake for 30 minutes.

Step 14

Once done, carefully remove the pot from the oven. Allow it to rest for 5 minutes before gently fluffing with a fork.

Step 15

Serve hot, garnished with additional chopped cilantro if desired.

Nutrition Facts

Serving size	(2337.7g)

Amount per serving	% Daily Value*
Calories	2627.1

Total Fat 162.2g	0%
Saturated Fat 76.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 602.0mg	0%
Sodium 648.4mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 29.0g	0%
Total Sugars 34.2g
Protein 139.9g	0%

Vitamin D 127.4IU	0%
Calcium 1261.5mg	0%
Iron 35.0mg	0%
Potassium 3916.7mg	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: 54.7%

Protein: 21.0%

Carbs: 24.3%