Lower observed Direct name match
234kcal
Biryani with vegetables
215 g source amount · 109 kcal per 100 g
Inspect this exact recordUSDA record comparison
Biryani calories and nutrition: compare chicken, meat, and vegetable records
Biryani is a layered rice dish whose meat, vegetables, oil, and serving weight vary across preparations. The current FNDDS corpus contains three broad records, enough to compare reported cases but not enough to define every regional style.
What this page compares
Named source records, not one universal meal
This page includes every biryani-named record in the current Feast nutrition corpus: vegetable, chicken, and meat. The “meat” description does not identify a specific animal, and none of the three names specifies restaurant, home recipe, regional style, or cooking-fat quantity.
Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.
Observed source examples
Lower, middle, and higher within this selected set
These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every biryani and should not be used as a personalized estimate.
Middle observed Direct name match
255kcal
Biryani with chicken
245 g source amount · 104 kcal per 100 g
Inspect this exact record Higher observed Direct name match
355kcal
Biryani with meat
245 g source amount · 145 kcal per 100 g
Inspect this exact recordImportant: “Lower,” “middle,” and “higher” refer only to order within the curated source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.
Full comparison
Compare every selected FNDDS record
Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.
| Exact source record | Match | Source amount | Calories | kcal / 100 g | Protein | Fiber | Sodium | USDA |
|---|---|---|---|---|---|---|---|---|
| Biryani with vegetables | Direct name match | 215 gQuantity not specified | 234 kcal | 109 | 4.2 g | 2.6 g | 381 mg | FDC 2708985 ↗ |
| Biryani with chicken | Direct name match | 245 gQuantity not specified | 255 kcal | 104 | 17.5 g | 2.7 g | 394 mg | FDC 2706538 ↗ |
| Biryani with meat | Direct name match | 245 gQuantity not specified | 355 kcal | 145 | 20.8 g | 2.5 g | 240 mg | FDC 2706490 ↗ |
Portion analysis
Serving total and calorie density answer different questions
The vegetable record uses a 215-gram source amount; the chicken and meat records use 245 grams. Serving totals therefore reflect both recipe and portion weight. The 100-gram column is useful for comparing energy concentration, while the source-serving column preserves what FNDDS actually reports.
To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.
Preparation analysis
The dish name leaves ingredients unresolved
Rice quantity, retained cooking oil, meat cut, vegetables, fried onions, nuts, dried fruit, and side sauces can all change a plated biryani. Steam and water absorption also affect finished weight. A spoonful of dense meat and rice should not be scaled from the same visual volume as a looser preparation without checking grams.
A precise-looking result is only as specific as the record match and the portion information supporting it.
What changes the comparison
Four drivers worth checking before choosing a record
The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.
- 01
Rice-to-filling ratio
A serving with more rice and less meat or vegetables is a different mixture even at the same weight.
- 02
Retained cooking oil
Oil used in browning and layering can remain distributed throughout the finished rice.
- 03
Protein and cut
Chicken and unspecified-meat records are distinct, while cut and skin details remain unresolved.
- 04
Garnishes and sides
Nuts, dried fruit, fried onions, egg, raita, and sauces may need separate records.
Record matching
How to find the closest description
Match the named protein category first, then weigh the served rice-and-filling mixture together if using a combined record. Record raita, salan, egg, fried onions, nuts, or other sides separately when they are not part of the description. If the recipe is known, calculating its cooked yield gives a more specific answer than choosing among three broad names.
A practical matching checklist
- Choose vegetable, chicken, or meat based on the main preparation.
- Compare the mixed serving by cooked weight.
- Note unusually oily or dry rice and the filling ratio.
- Log visible garnishes and sides separately.