Chicken Biryani
Aromatic chicken biryani with basmati rice and spices. 680 calories, 36g protein.
Chicken Biryani has 680 calories per serving, with 36g protein, 72g carbs, 22g fat, and 4g fiber. Prep 20 min, cook 40 min.
Nutrition per serving
1 serving(s)
680
Calories
36g
Protein
72% DV
72g
Carbs
26% DV
22g
Fat
28% DV
* %DV based on a 2000 calorie diet
💪 36g protein per serving.
Nutrition values are estimates based on standard ingredient data and may vary with the brands and portions you use. How we calculate nutrition.
Prep Time
20 min
Cook Time
40 min
Servings
1
Est. Cost
$4.50
Chicken Biryani
A fragrant Indian classic of marinated chicken layered with basmati rice and warm spices like cardamom, cloves, and cinnamon. Each aromatic serving packs 680 calories and 36g of protein for a deeply flavorful, dairy-free dinner.
Ingredients
- 1 cup chicken breast, cut into bite-sized pieces
- 1 cup basmati rice, rinsed and soaked 20 minutes
- 1/4 cup plain yogurt
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 green chili, slit (optional)
- 2 tbsp ghee or oil
- 1 bay leaf
- 3 green cardamom pods
- 4 whole cloves
- 1-inch cinnamon stick
- 1/2 tsp turmeric
- 1 tsp biryani masala (or garam masala)
- 1/2 tsp cumin seeds
- 1/4 tsp saffron threads, steeped in 2 tbsp warm milk (optional)
- 2 cups water
- Salt, to taste
- Fresh cilantro and mint, chopped for garnish
Instructions
- Marinate the chicken in yogurt, half the garlic-ginger, turmeric, half the biryani masala, and salt for at least 20 minutes.
- Rinse and soak the basmati rice in water for 20 minutes, then drain.
- Parboil the rice in salted boiling water with the bay leaf, cardamom, cloves, and cinnamon for about 5 minutes until 70% cooked, then drain and set aside.
- Heat the ghee in a heavy-bottomed pot over medium heat and fry the sliced onions until deep golden brown, then remove half for garnish.
- Add the cumin seeds to the remaining onions, then the chicken with its marinade, and cook 6-8 minutes until the chicken is seared and mostly cooked through.
- Spread the parboiled rice evenly over the chicken, drizzle the saffron milk on top, and sprinkle with remaining biryani masala.
- Cover tightly (seal the lid with dough or foil) and steam on the lowest heat for 15-20 minutes until the rice is fully cooked and fragrant.
- Fluff gently with a fork, layering the chicken and rice, and garnish with fried onions, cilantro, and mint before serving.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Protein | 36g |
| Carbs | 72g |
| Fat | 22g |
| Fiber | 4g |
Tips
- Don’t skip rinsing and soaking the basmati - it removes excess starch so the grains stay separate and fluffy.
- A tight seal on the lid during the final steam (dum) is what traps the aromas; foil pressed around the lid works great.
Dietary tags
What do these tags mean?
- High protein
- ≥ 25g protein per serving.
- High fiber
- ≥ 8g fiber per serving.
- Meal prep
- Stores 3+ days in the fridge or is freezer-friendly with reheat instructions.
- Low calorie
- Under 300 calories per serving.
- No cook
- No heat source required — assemble and eat.
Definitions are consistent across the site. Nutrition values are estimates based on standard U.S. database values; actual results vary by brand and portion.
🧊 Storage & Reheat
Fridge
Store in an airtight container for up to 3 days.
Freezer
Not recommended for freezing.
Reheat
Microwave 700W for 60–90 seconds, or until steaming hot throughout. Add a splash of broth or water to prevent drying.
Equipment
skillet
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