Low Sodium Nasi Briyani

Indulge in the aromatic and flavorful delight of **Low Sodium Nasi Briyani**, a lighter, heart-healthy take on the classic dish without compromising on its signature taste. This recipe combines fragrant basmati rice, tender skinless chicken thighs, and a medley of vibrant spices like cinnamon, cardamom, and turmeric to create a dish bursting with rich, layered flavors. Using low sodium chicken broth and unsweetened yogurt ensures a healthier profile while maintaining the creamy, savory allure of traditional briyani. Fresh cilantro, mint, and a sprinkle of optional sliced almonds provide the perfect finishing touches to this wholesome one-pot meal. Ideal for family dinners or special occasions, this recipe is easy to prepare in under 90 minutes and serves six generously. Savor the perfect balance of taste and nutrition with this ultimate comfort food, ideal for those watching their sodium intake!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1 pound Skinless chicken thighs
• 2 tablespoons Olive oil
• 1 large Onion, thinly sliced
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 3 cups Low sodium chicken broth
• 1 stick Cinnamon stick
• 2 leaves Bay leaves
• 4 pods Cardamom pods
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Black pepper
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Unsweetened yogurt
• 1 cup Green peas
• 0.25 cup Sliced almonds (optional)
• 0.25 cup Fresh mint leaves for garnish

Directions

Step 1

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

Step 2

In a large pot, heat olive oil over medium heat. Add the onions and sauté until golden brown, about 8-10 minutes.

Step 3

Add the grated ginger and minced garlic to the onions. Cook for another 2 minutes until fragrant.

Step 4

Add the chicken thighs to the pot. Sear until browned on all sides, about 5 minutes.

Step 5

Stir in cinnamon stick, bay leaves, cardamom pods, cumin seeds, coriander powder, turmeric, and black pepper. Stir well to coat the chicken with the spices.

Step 6

Pour in the low sodium chicken broth and bring to a boil. Lower the heat and let it simmer uncovered for 10 minutes.

Step 7

Stir in the yogurt, mixing well to combine. Let it simmer for another 5 minutes.

Step 8

Add the soaked and drained rice to the pot, spreading it evenly over the chicken mixture.

Step 9

Gently pour enough water to just cover the rice, if needed. Cover the pot with a tight-fitting lid.

Step 10

Cook on low heat for 15-20 minutes until the rice is cooked and has absorbed all the liquid.

Step 11

Turn off the heat and let the pot sit covered for another 5 minutes.

Step 12

Remove the lid, gently fluff the rice with a fork. Stir in green peas and half of the chopped cilantro.

Step 13

Garnish with sliced almonds, fresh mint leaves, and the remaining cilantro. Serve warm and enjoy!

Nutrition Facts

Serving size	(2263.1g)

Amount per serving	% Daily Value*
Calories	2120.0

Total Fat 91.7g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 500.5mg	0%
Sodium 2171.1mg	0%
Total Carbohydrate 174.8g	0%
Dietary Fiber 27.0g	0%
Total Sugars 25.3g
Protein 160.4g	0%

Vitamin D 0IU	0%
Calcium 698.9mg	0%
Iron 28.6mg	0%
Potassium 3605.4mg	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: 29.6%

Carbs: 32.3%