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pakistani chicken biryani recipe low calorie bombay biryani
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Pakistani Chicken Biryani Recipe | Low Calorie Bombay Biryani

Biryani for weight loss!? Yes! This recipe uses Shan Bombay Biryani Masala and only 2 tablespoons of oil, ensuring a flavorful yet diet-friendly dish.
Keyword: chicken biryani, pakistani chicken biryani recipe
Servings: 5
Author: The Ovenist

Ingredients

For The Marination

  • 420 g chicken
  • 1/4 cup 63g low-fat yogurt
  • 1/2 packet 30g Shan Bombay Biryani Masala
  • 5 pieces 26g aloo bukharay (dried plums)
  • 11 g ginger and garlic crushed
  • 1/8 teaspoon salt

For The Biryani Masala

  • 2 tablespoons 24g oil
  • 3 black peppercorns
  • 3 cloves
  • 1 small bay leaf
  • 1 small 3g cinnamon stick
  • 3 green cardamoms
  • 180 g onions finely chopped (peeled weight)
  • 15 g ginger and garlic paste
  • 160 g tomatoes finely chopped
  • 1/4 cup water

For Boiling Potatoes

  • 213 g potatoes peeled and cut
  • Water to boil
  • Red-orange food color

For The Rice

  • 290 g long-grain white rice
  • 1 tablespoon salt
  • 2 tablespoons vinegar
  • 3 green cardamoms
  • 3 black peppercorns
  • 3 cloves

For The Yogurt Layer

  • 145 g low-fat yogurt
  • 1/2 tablespoon chaat masala
  • 1 teaspoon red-orange food color or as needed

Instructions

For The Marination

  • Marinate the chicken with yogurt, Shan Bombay Biryani Masala, aloo bukharay, crushed ginger and garlic, and salt. Refrigerate overnight or for at least 20 minutes.

For Boiling Potatoes

  • Peel, cut, and boil the potatoes with a few drops of red-orange food color until almost done. Strain and set aside.

Preparing The Rice

  • Rinse the rice until the water runs clear and soak for at least 30 minutes.
  • Boil the rice with salt, vinegar, cardamoms, peppercorns, and cloves until almost done. Strain and set aside.

Preparing The Yogurt Mixture

  • In a bowl, mix yogurt, chaat masala, and food color. Set aside.

Cooking The Biryani Masala

  • Heat oil in a pot. Add peppercorns, cloves, bay leaf, cinnamon stick, and cardamoms. Stir for 1 minute to release the aroma.
  • Add finely chopped onions and ginger-garlic paste. Cook until the onions are golden brown.
  • Add tomatoes and cook until the water dries.
  • Add the marinated chicken. Stir on high flame for 10 minutes. Add a tablespoon of water at a time if it sticks.
  • Add 1/4 cup water, bring to a boil, cover, and simmer on low-medium heat for 10 minutes.

Assembling and Cooking The Biryani

  • Ensure the water in the biryani masala is suitable. Dry more if needed.
  • Add the yogurt mixture layer over the masala.
  • Top with the boiled rice. Place a tawa (griddle) under the pot to prevent sticking.
  • Keep on high flame, cover the pot, and when steam builds up, lower the flame and keep on dum (slow cook) for 10 minutes.
  • Carefully using a rubber spatula, give the biryani a slight mix and serve.