Know what’s on your plate
Chicken biryani
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 104 kcal —
- Protein 7.2 g 14%
- Carbohydrate 12 g 5%
- Fat 2.4 g 3%
- Saturated fat 0.9 g 5%
- Fibre 1.1 g 4%
- Sugars 1.9 g —
- Sodium 161 mg 7%
- Cholesterol 25 mg 8%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 19 µg 2%
- Vitamin C 6.2 mg 7%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.3 mg 2%
- Vitamin K 5.5 µg 5%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 2.2 mg 14%
- Vitamin B6 0.18 mg 10%
- Folate (B9) 23 µg 6%
- Vitamin B12 0.12 µg 5%
- Choline 20.2 mg 4%
Minerals
- Calcium 34 mg 3%
- Iron 0.84 mg 5%
- Magnesium 19 mg 5%
- Phosphorus 93 mg 7%
- Potassium 256 mg 5%
- Zinc 0.63 mg 6%
- Copper 0.07 mg 8%
- Selenium 6.8 µg 12%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 104 | 7.2 g | 13 g | 2.4 g |
| 1 × 1 cup | 196 g | 204 | 14 g | 24 g | 4.7 g |
| 2 × 1 cup | 392 g | 408 | 28 g | 49 g | 9.3 g |
| ½ × 1 cup | 98 g | 102 | 7 g | 12 g | 2.3 g |
| 3 × 1 cup | 588 g | 612 | 42 g | 73 g | 14 g |
| 4 × 1 cup | 784 g | 815 | 56 g | 98 g | 19 g |
Similar foods
Questions about Chicken biryani
How do you stop the rice in chicken biryani going mushy?
Rinse the basmati until the water runs almost clear, then soak it for 20–30 minutes. Boil it for about 5–6 minutes, until the grains are soft at the edges but still firm in the middle, before layering it with the chicken to finish cooking.
How do you cook chicken biryani in layers?
Brown the spiced chicken and cook it until nearly done, then spread over partly cooked basmati rice, fried onions and herbs. Cover tightly and cook over a very low heat for about 20–25 minutes, until the rice is tender and the chicken’s centre reaches 75 °C.
What do you serve with chicken biryani?
Cooling cucumber raita is a classic partner: mix yoghurt with grated cucumber, a little salt and chopped mint. Sliced onion, lemon wedges and a sharp pickle also cut through the biryani’s rich spices.
How should you store and reheat leftover chicken biryani?
Cool it quickly, ideally within an hour, and refrigerate in a covered container; eat within 24 hours. Reheat only once, until steaming hot throughout, stirring halfway so there are no cold spots.
Can you freeze chicken biryani?
Yes. Cool it quickly, divide it into meal-sized airtight containers and freeze promptly. Defrost in the fridge and reheat once until steaming hot throughout; the rice may be a little softer after freezing.
What can you use instead of chicken in biryani?
Chickpeas make an easy swap: add cooked chickpeas to the spiced onion mixture and layer with the partly cooked rice. For paneer biryani, brown the paneer first and fold it in near the end so it stays intact.
How is chicken biryani different from chicken curry?
Biryani is made by layering spiced chicken with partly cooked rice and finishing them together, so the rice absorbs the cooking aromas. Chicken curry is usually chicken in a spiced sauce, served alongside rice rather than cooked with it.
Source: FNDDS (USDA) 27243100 · per 100 g · carbohydrate per EU label, fibre excluded
