Most non-vegetarians have a soft spot for a perfect chicken biryani but if it is low fat and equally tasty then it can be a guilt-free meal as well!

How To Make Perfect Low Fat Chicken Biryani

  • Here the real flavour comes from the marination of the chicken which must be done at least 2 hours before so that the spices set in and give that desired flavour. 
  • Next is the thinly sliced onion which adds that crunchy zing to the biryani. 
  • The rice has to boil and cook until almost done. You may leave it 80 % cooked like al dante pasta. 
  • Throw away the starch or store the starch for beauty purposes.
  • Cook the marinated chicken and then form layers of the rice and chicken with coriander and onion sprinkles on each of them and cook together with the lid on. This sets in the flavour and the rice and chicken are cooked on dum. 
  • Serve with onion, cucumber and tomato raita.

Perfect Low Calorie Chicken Biryani Recipe Card

This recipe is perfect for weight watcher non vegetarians who can enjoy a 'lazeez' biryani without feeling very guilty.

Total Time :
90 min
Preparation Time :
30 min
Cooking Time :
60 min
Servings :
5
Cooking Level :
Medium
Course:
Main Course
Calories:
450
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • 500 Gms Rice
  • 1 Kg Chicken
  • 1/2 Packet Biryani Masala
  • 4 Green Cardamoms
  • Salt To Taste
  • 300 Gms Curd
  • 2 De-seeded Green Chillies
  • 2 Medium Thinly Sliced Onions
  • 1/2 Cup Chopped Coriander
  • 2 Tbsp Freshly Chopped Ginger Garlic
  • 2 Sliced Lemons

Instructions

Step 1
Marinate the chicken with the curd and biryani masala and leave it be for atleast an hour or two.
Step 2
Boil the rice to 80% cooked state.
Step 3
Roast the chopped onions and cook with the lid on.
Step 4
Add in some water to the onions and cook until they are completely brown as we are skipping the oil.
Step 5
Add the ginger garlic or use the paste of the two but freshly chopped paste gives a better flavour.
Step 6
After marination, take a big pressure cooker or saucepan and cover the chicken until it becomes tender, on medium to high heat.
Step 7
Once cooked, let the gravy dry up a little.
Step 8
Now, take out 80% of the chicken and start layering the rice and then chicken with sprinkling of the onions and coriander leaves.
Step 9
Cover the utensil and cook with the lid on. This merges the flavour and aroma of the rice and the chicken with the masalas.
Step 10
Cook for 10 minutes at max and then serve hot with tomato, cucumber and onion raita.