Low Sodium Prawn Biryani

Indulge in the aromatic flavors of Low Sodium Prawn Biryani, a healthier twist on the classic Indian delicacy. This recipe balances bold, fragrant spices—such as turmeric, garam masala, and cardamom—with a reduced-sodium profile, making it perfect for those seeking heart-friendly options without compromising on taste. Juicy, tender prawns are layered with basmati rice partially cooked in low-sodium broth, creating a mouthwatering medley of textures and flavors enhanced by saffron-infused milk and a fresh garnish of cilantro and mint. Baked to perfection for effortless one-dish preparation, this biryani is a flavorful yet wholesome dinner your family will love. Perfect for meal prepping or a festive gathering!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 500 grams Prawns, cleaned and deveined
• 2 large Onion, thinly sliced
• 2 cups Low-sodium chicken or vegetable broth
• 1 tablespoon Fresh ginger, grated
• 4 pieces Garlic cloves, minced
• 0.5 cup Greek yogurt
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint leaves, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 piece Cinnamon stick
• 4 pieces Cloves
• 4 pieces Cardamom pods
• 1 piece Bay leaf
• 0.25 teaspoon Saffron strands
• 2 tablespoons Warm milk
• 3 tablespoons Oil (vegetable or canola)
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear and soak it in water for 30 minutes. Drain and set aside.

Step 2

Soak saffron strands in warm milk and set aside.

Step 3

In a large pot, heat oil over medium heat. Add cinnamon stick, cloves, cardamom pods, and bay leaf. Fry until aromatic.

Step 4

Add sliced onions and sauté until golden brown.

Step 5

Stir in the grated ginger and minced garlic, cooking for a minute until fragrant.

Step 6

Add turmeric, cumin, coriander, garam masala, and red chili powder. Cook for another minute.

Step 7

Add prawns to the pot and cook until they change color, about 2-3 minutes.

Step 8

Lower the heat and add the yogurt. Mix well to coat the prawns. Add lemon juice.

Step 9

Sprinkle chopped cilantro and mint over the prawns. Stir to combine and remove the prawn mixture from the heat.

Step 10

In another pot, bring the low-sodium broth to a boil. Add drained rice and cook until the rice is about 70% cooked. Drain any excess liquid if present.

Step 11

Preheat oven to 350°F (175°C).

Step 12

In a deep oven-safe dish, layer half of the partially cooked rice at the bottom. Then, layer the prawn mixture over the rice. Top with remaining rice.

Step 13

Drizzle saffron milk over the top layer of rice.

Step 14

Cover the dish tightly with aluminum foil and bake in the oven for 25-30 minutes until rice is fully cooked and fluffy.

Step 15

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

Nutrition Facts

Serving size	(2077.9g)

Amount per serving	% Daily Value*
Calories	1663.3

Total Fat 51.4g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 951.4mg	0%
Sodium 974.3mg	0%
Total Carbohydrate 156.9g	0%
Dietary Fiber 28.7g	0%
Total Sugars 27.3g
Protein 156.9g	0%

Vitamin D 12.0IU	0%
Calcium 1187.8mg	0%
Iron 27.5mg	0%
Potassium 3626.7mg	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: 26.9%

Protein: 36.5%

Carbs: 36.5%