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Chicken Biryani

This is a very common Indian dish that is easily adjusted to fit your taste and texture preferences. Firm tofu could be used instead of chicken if you want a vegetarian recipe. This dish pairs perfectly with Raitha (an Indian side dish) and a hardboiled egg. Each serving has 20 grams of protein and 2 grams of fiber!

Chicken Biryani


Serving size: 3/4 cup
Change Servings:


1 tablespoon
olive oil
cinnamon sticks
1⁄2 teaspoon
cardamoms (ground)
bay leaf (dried)
1 cup
onion (chopped)
4 teaspoons
ginger (thinly sliced)
3 cloves
garlic (thinly sliced)
tomatoes (medium, diced)
1⁄2 teaspoon
mustard powder
1⁄2 teaspoon
chili powder
1⁄2 teaspoon
1 teaspoon
coriander powder
chicken breasts (chopped)
1 cup
basmati rice
1⁄4 cup
cilantro (fresh, chopped)
1⁄4 cup
mint (fresh, chopped)



  • Pour rice in a bowl and cover with water.
  • Set to the side and let it sit for about 30 minutes.
  • Add olive oil to skillet and turn on low heat.
  • Add cinnamon stick, cloves, and Bay leaf.
  • Cook for about a minute, stirring.
  • Add onion, tomato, ginger, and garlic.
  • Once tender and mushy, add mustard powder, salt, chili powder, mint, cilantro, cardamom, and coriander.
  • Cook another minute or two to blend the flavors together, stirring.
  • Add in the chicken.
  • Cook for about 5 minutes.
  • Drain the water off the rice and add 2 cups of fresh water.
  • Pour the water and rice in with the chicken mixture.
  • Simmer covered until the water is all absorbed.
  • Stir and check on rice every few minutes.
  • Once all the water is gone, the dish is done.

Nutritional Analysis

Per serving
Calories: 223 kcal
Protein: 20 g
Carbohydrates: 21 g
Dietary Fiber: 2 g
Phosphorus: 175 mg
Potassium: 306 mg
Sodium: 288 mg