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Maasa Biryani

Maasa Biryani has 235.4 calories per serving (1 Medium Cup) — that's 113.6 calories per 100g. It provides 11.1g protein, 32.6g carbs, and 6.8g fat. With a medium glycemic index (GI: 58), this recipe is suitable for heart health. The 2.3g of dietary fiber per serving adds to its nutritional value. It contains anti-inflammatory ingredients like turmeric and ginger. The probiotic content supports gut health.

Track the exact calories and macros of Maasa Biryani in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Maasa Biryani
  • Serving Size 1 Medium Cup (200 g)
  • Calories235.4 kcal
  • Carbs32.6 g (130.2 kcal)
  • Protein11.1 g (44.2 kcal)
  • Fats6.8 g (60.9 kcal)

Nutrition Label

Maasa Biryani

  • Serving Size1 Medium Cup (200 g)
  • Calories235.4 kcal
  • Carbs32.6 g
  • Fiber2.3 g
  • Sugar1.4 g
  • Protein11.1 g
  • Fat6.8 g
  • Saturated fat2.1 g
  • Mono unsaturated fat2.3 g
  • Poly unsaturated fat1.7 g
  • Cholesterol23.4 mg
  • Sodium191.6 mg

Nutrition per 100g

  • Calories113.6 kcal
  • Carbs15.7 g
  • Fiber1.1 g
  • Sugar0.7 g
  • Protein5.3 g
  • Fat3.3 g
  • Cholesterol11.3 mg
  • Sodium92.5 mg

1 serving = 207.2g

Cooking time: 20 minutes

Serves: 13 persons

Ingredients

Raw fish
500 Grams
Ghee clarified butter
1 Table Spoon
Milled raw rice
500 Grams
Coriander leaves
50 Grams
Mint leaves
50 Grams
Onion big
250 Grams
Cardamom green
2 Grams
Cloves
2 Grams
Cumin seeds
2 Grams
Turmeric powder
1 Tea Spoon
Rice bran oil
3 Table Spoon
Salt
1 Tea Spoon
Water
1000 Milliliter
Curd
250 Grams
Ginger garlic paste
1 Table Spoon
Garam masala powder
1 Tea Spoon
Bay leaves
2 Grams

Instructions

1
Wash the fish thoroughly and marinate it
Whisk together the yogurt, 3 tablespoons salt, chili powder and turmeric in a large bowl. Add the washed fish and turn to coat. Let sit at room temperature until ready to use, up to 1 hour.
2
Cook the rice
Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times. Bring the rice, 1/4 cup salt, 4 of the cloves, 3 of the cardamom pods, 1 of the bay leaves, the peppercorns and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl
3
Fry the fish pieces
Take a deep bottomed pan and add ghee in it. Once it is heated, add the cardamoms, bay leaf, green chillies, cloves, cinnamon and chopped cashew nuts. After 2-3 minutes, add ginger-garlic paste, turmeric powder, salt and cook for another 2 minutes. Cook on low flame till the raw smell of spices goes away. Add the fish fillets and cook till they are nicely browned on both sides.
4
Layer the biryani
To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the fish in.Top the rice with the fish in a single layer. Top the fish with an even layer of caramelized onions. Finish putting together the biryani by adding the rest of the rice in an even .
5
Steam the biryani
Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat. Without opening the lid, set the timer for another 10 minutes to steam the biryani. Mix the fish biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve hot with the raita and salad of your choice.

Glycemic Index

58 Medium
Low
Medium
High

Likely to produce a moderate blood glucose rise; pair with protein/fiber for better stability.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientMaasa BiryaniChemmeen BiryaniCinri biriyaniEral Biryani
Calories235.4 kcal226.9 kcal226.9 kcal226.9 kcal
Carbs32.6 g32.6 g32.6 g32.6 g
Protein11.1 g11.5 g11.5 g11.5 g
Fat6.8 g5.6 g5.6 g5.6 g
Fiber2.3 g2.3 g2.3 g2.3 g
Sugar1.4 g1.4 g1.4 g1.4 g
Sodium191.6 mg159 mg159 mg159 mg
Cholesterol23.4 mg37.6 mg37.6 mg37.6 mg

Health Goals Suitability

Weight Loss

At 235.4 kcal per serving, this can fit into a weight loss diet with mindful portion control. Pair with a fiber-rich salad to improve satiety.

Diabetes

Moderate glycemic index (GI: 58). Adding a fiber-rich side dish can help moderate the blood sugar response.

Muscle Gain

Contains 11.1g protein per serving — a moderate amount. Pair with a bowl of dal to boost protein intake for muscle gain.

Heart Health

Low cholesterol (23.4mg) and low saturated fat (2.1g) make this heart-friendly. Rich in omega-3 fatty acids which support cardiovascular health. Anti-inflammatory ingredients benefit overall heart health. Contains heart-healthy fats. Low sodium content is ideal for blood pressure management.

PCOS

Moderate-to-high GI (58) can spike insulin — Women with PCOS should pair this with fiber-rich vegetables and a protein source to improve the insulin response. Consider replacing refined ingredients with whole grains or millets.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. The iron content supports thyroid hormone production. Adequate protein (11.1g) supports healthy thyroid function. The spices aid digestion, which can be sluggish in hypothyroidism.

Portion Guidance

Weight Loss

1 Medium Cup (~207.2g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.

Muscle Gain

1 Medium Cup (~207.2g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Medium Cup (~207.2g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Medium Cup (~207.2g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Lower glycemic load

Replace refined flour (maida) with whole wheat atta, or swap white rice with brown rice or millets like jowar/bajra.

Make diabetes-friendly

Replace potato with cauliflower or bottle gourd. Add a squeeze of lemon — the acidity lowers glycemic response.

Meal prep friendly

Maasa Biryani stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Using too much oil or ghee

Why it matters: Excess oil can double the calorie content without adding nutritional value.

Fix: Measure oil with a tablespoon instead of pouring freely. 1 tbsp = 120 kcal.

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (470.8-706.1 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Pairing with another high-GI food

Why it matters: Eating rice with another starchy dish doubles the glycemic load, causing sharp blood sugar spikes.

Fix: Choose one carb source per meal. Pair with roti instead of rice, or add a protein-rich side.

Frequently Asked Questions

Scientific References

  1. Higher protein intake increases satiety and reduces overall calorie consumption

    Leidy HJ et al. (2015). The role of protein in weight loss and maintenance. American Journal of Clinical Nutrition.

    DOI: 10.3945/ajcn.114.084038
  2. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  3. Curcumin in turmeric has significant anti-inflammatory properties

    Hewlings SJ & Kalman DS (2017). Curcumin: A Review of Its Effects on Human Health. Foods.

    DOI: 10.3390/foods6100092
  4. Omega-3 fatty acids reduce triglycerides and lower risk of heart disease

    Mozaffarian D & Wu JHY (2011). Omega-3 fatty acids and cardiovascular disease. Journal of the American College of Cardiology.

    DOI: 10.1016/j.jacc.2011.06.063

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