Briyani is one of the most popular dishes in India. Chicken Briyani is a flavorful dish made for special occasions. Here we added more nutrients details of briyani and preparation methods.

Calories and Nutrients

Nutrients Calculated Approximately: 1 Cup Chicken briyani

Calories: 587.49 Kcal

Macronutrients

Macronutrients Nutrition Values Daily Values (%)
Carbohydrate 36.75 grams 10.55 %
Total Fiber 7.79 grams 26.31 %
Protein 36.42 grams 71.5 %
Fat 34.42 grams 52.81 %
Saturated acids 4.3 grams 20.6 %
Dietary Cholesterol 85 mg 28.57 %
Sugar 2.16 grams 0 %

 

Vitamins

Vitamins Nutrition Values Daily Values (%)
Vitamin A 2458.43 Mcg 49.46 %
Vitamin C 20.22 mg 35.05 %
Vitamin E 13.66 mg 68.65 %
Vitamin K 44.98 mcg 56.3 %
Thiamin 0.18 mg 17.16 %
Riboflavin 0.22 mg 15.59 %
Niacin 15.71 mg 77.48 %
Vitamin B6 1.06 mg 56.96 %
Folate 65.68 Mcg 15.93 %
Vitamin B12 0.36 Mcg 5.71 %
Pantothenic Acid 1.54 mg 15.41 %
Choline 100.85 mg 0 %

 

Minerals

Minerals Nutrition Values Daily Values (%)
Calcium 173.02 mg 19.68 %
Copper 226.43 mg 15 %
Fluoride 128 mg 0 %
Iron 6.98 mg 42.53 %
Magnesium 85.08 mg 22.25 %
Manganese 2.16 mg 105.14 %
Phosphorus 338.49 mg 33.06 %
Potassium 0.79 mg 22 %
Selenium 34.84 Mcg 49.94 %
Sodium 4.79 mg 199.01 %
Zinc 2.17 mg 14.68 %

 

* Mg – Milli Grams
* Mcg – Micro Grams

Ingredients needed

Chicken breast meat only Cooked – 100 Grams
Basmati rice Cooked – 50 Grams
Onions Raw – 20 Grams
Tomato Raw – 10 Grams
Ginger Raw / Ginger Slices ( 1″ dia) – 3 Count
Garlic Raw / Garlic Cloves – 6 Count
Garam Masala Powder / Spices Mixture – 1 Teaspoon
Red Chilli Spices / Chilli Powder – 0.5 TableSpoon
Cumin Powder / Jeera Powder – 0.25 TableSpoon
Salt – 2 Teaspoon
Water – 150 Milli Litre (ML) As required

Sunflower Oil – 2 TableSpoon
Mint leaves / Peppermint – 10 Grams
Coriander Leaves / Cilantro – 5 Sprig
Cinnamon / Pattai – 0.25 TableSpoon
Cloves / Lowanga – 0.25 TableSpoon
Star Anise / Anise Seed Spices – 0.25 TableSpoon
Bay leaf – 0.25 TableSpoon

The Preparation Methods:

Step 1: Soak the rice for 30 mins. We usually cook rice for biryani in an open pan but you can use the rice cooker or pressure cooker too. Just make sure the rice doesn’t get overcooked. The grains need to remain separate.

Step 2: Heat the oil in a wide pan and add the sliced onions along with the whole spices (cinnamon, cloves, bay leaf, star anise). Fry the onions stirring frequently.

Step 3: Grind or crush the garlic and ginger together. Add this to the frying onions and fry until the onions turn a dark golden brown. Drain and set aside.

Step 4: Once the rice is done, mix it with the onion mixture, Fry for another minute and then add the spice powders garam masala + cumin powder + chilli powder + turmeric. Saute for a minute.

Step 5: Then add the chopped tomatoes and cook until they turn soft. At this stage, the mixture will turn mushy and gravy-ish.

Step 6: Add the washed and cleaned chicken pieces + salt + 1 cup water and mix well. Bring to boil and cook closed until the chicken is completely cooked. The meat will let out water so don’t add too much. Cook on a low flame until done. Then, garnish with coriander leaves, mint leaves. Mix well and set aside.

Step 7:Chicken Briyani ready. Serve with Onion Raita.

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