Low Sodium Single Plate Chicken Biryani

Savor the flavors of this *Low Sodium Single Plate Chicken Biryani*, a healthier twist on the classic Indian dish that doesn't skimp on taste! Designed for solo dining, this recipe features tender, marinated chicken breast infused with a blend of aromatic spices, including garam masala, cumin, and turmeric. The basmati rice is cooked to perfection, layered over the flavorful chicken, and gently steamed on "dum" for an authentic biryani experience—all with minimal salt. Fresh cilantro, saffron (optional), and a medley of whole spices like cinnamon and cardamom elevate this dish, while Greek yogurt lends a creamy, tangy balance. Ideal for those watching their sodium intake, this one-plate wonder is quick to prepare and packed with bold, complex flavors. Perfect for a wholesome, satisfying meal prepared in just one pan!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 1

Ingredients

• 200 grams Chicken breast, boneless and skinless
• 100 grams Basmati rice
• 50 grams Greek yogurt, plain and unsalted
• 2 tablespoons Fresh cilantro leaves, chopped
• 1 Onion, medium, thinly sliced
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 Tomato, medium, diced
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Garam masala
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric powder
• 1 Bay leaf
• 1 Cinnamon stick
• 3 Cloves
• 5 Black peppercorns
• 2 Cardamom pods
• 1 pinch Saffron strands (optional)
• 200 ml Water

Directions

Step 1

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it for 20 minutes, then drain and set aside.

Step 2

In a bowl, mix the Greek yogurt with garam masala, cumin powder, coriander powder, smoked paprika, turmeric powder, lemon juice, and a pinch of black pepper. Add 1 tablespoon of olive oil.

Step 3

Cut the chicken breast into bite-sized pieces and marinate it with the yogurt spice mixture. Let it sit for at least 15 minutes.

Step 4

Heat the remaining olive oil in a deep pan over medium heat. Add the sliced onion and cook until golden brown.

Step 5

Add minced garlic, grated ginger, bay leaf, cinnamon stick, cloves, peppercorns, and cardamom pods. Stir for 1 minute until aromatic.

Step 6

Add the diced tomato to the pan and cook until soft and the oil begins to separate.

Step 7

Add the marinated chicken and cook until it is no longer pink and well-coated with the spice mixture.

Step 8

Meanwhile, bring 200 ml water to a boil in a separate pot. Add the drained rice, saffron strands (if using), and cook until 70% done. Drain the excess water if necessary.

Step 9

Spread the partially cooked rice evenly over the chicken layer in the pan.

Step 10

Cover the pan with a tight-fitting lid, reduce the heat to low, and cook on 'dum' (slow steam) for 15 minutes.

Step 11

Turn off the heat and let the biryani rest for another 5 minutes without opening the lid.

Step 12

Garnish with chopped cilantro before serving hot on a plate.

Nutrition Facts

Serving size	(881.2g)

Amount per serving	% Daily Value*
Calories	927.4

Total Fat 39.6g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 171.7mg	0%
Sodium 218.1mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 15.1g	0%
Total Sugars 10.4g
Protein 75.3g	0%

Vitamin D 26IU	0%
Calcium 321.3mg	0%
Iron 11.4mg	0%
Potassium 1589.4mg	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: 32.2%

Carbs: 29.7%