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A filling dish combining rice pilaf, cooked meat, and yogurt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Rice with meat and yogurt (250 g) has 400 calories. That works out to 160 calories per 100 g. It contains 52.5 g of carbs, 17 g of protein, 12.8 g of fat and 1.3 g of fiber. Its 1.3 µg of B12 covers 52% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 250 g
400
KCAL / 250G
Carbs
52.5g
· 19% DV
Protein
17g
· 34% DV
Fat
12.8g
· 16% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 17% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 400 kcal | |
| Total fat | 12.8 g | 16% |
| Saturated fat | 4.5 g | 23% |
| Trans fat | 0.25 g | |
| Sodium | 550 mg | 24% |
| Total carbohydrate | 52.5 g | 19% |
| Fiber | 1.3 g | 5% |
| Protein | 17 g | 34% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 400 kcal |
| 1 tablespoon (medium) | 20 g | 32 kcal |
| 1 ounce (medium) | 28 g | 45 kcal |
| 100 g | 100 g | 160 kcal |
| 1 cup (small) | 150 g | 240 kcal |
| 1 cup (medium) | 200 g | 320 kcal |
| 1 cup (large) | 250 g | 400 kcal |
| 1 serving (large) | 350 g | 560 kcal |
Calculated from 160 calories per 100 g.
Rice with meat and yogurt is a filling meal of cooked rice, tender meat, and yogurt served on top or alongside. The yogurt is usually added at serving, keeping its cool, tangy taste distinct from the warm pilaf.
Cook the rice as a pilaf, prepare the meat until tender, then serve them together with yogurt. Adding the yogurt at the table rather than cooking it into the pot helps keep the rice fluffy and prevents the yogurt from splitting.
Rice with meat and yogurt can be made with lamb, beef, or chicken. Lamb and beef give it a richer flavor, while chicken makes a milder version. Use tender cooked meat, either mixed through the rice or arranged on top.
Yes, leftover rice works well for rice with meat and yogurt if it was cooled promptly and refrigerated safely. Reheat the rice until steaming hot, add freshly cooked or safely reheated meat, and serve with yogurt added afterward.
The yogurt is usually served on top of or alongside rice with meat and yogurt, rather than stirred into the cooking pot. This keeps the grains separate and lets each person decide how much cool, tangy yogurt to add.
Rice with meat and yogurt reflects a familiar style of home cooking in Turkey and nearby food cultures, where pilaf, cooked meat, and yogurt are paired. Recipes vary by household, and the dish does not have one universally agreed origin.
To keep rice with meat and yogurt from getting mushy, rinse and drain the rice, use an appropriate amount of cooking liquid, and let the pilaf rest after cooking. Keep the yogurt separate until serving instead of stirring it into the hot pot.
A crisp salad, pickles, or simply cooked vegetables pair well with rice with meat and yogurt. These add freshness and contrast without making the meal too heavy; another creamy yogurt side is usually unnecessary.
You can freeze the rice and cooked meat, but freeze them without the yogurt because it may separate and turn watery when thawed. Thaw the rice and meat in the refrigerator, reheat thoroughly, then add fresh yogurt to serve.
People with diabetes can include rice with meat and yogurt if it fits their meal plan, but the rice can raise blood glucose. A smaller rice portion with vegetables may help balance the meal; follow individualized advice from a clinician or dietitian.
Vitamins
B12
1.25µg · 52% DV
B3
4.5mg · 28% DV
B2
0.25mg · 19% DV
B6
0.3mg · 18% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
250mg · 36% DV
Manganese
0.63mg · 27% DV
Zinc
2.75mg · 25% DV
Sodium
550mg · 24% DV
Potassium ⭐
375mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 400 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Rice with meat and yogurt brings together fluffy rice pilaf, cooked meat and cool yogurt, served on top or alongside. It is a filling home-style combination familiar in Turkish cooking, with the meat and seasonings varying from kitchen to kitchen.
The savory, tender meat contrasts with the soft rice and the yogurt’s fresh tang. It is usually served as a main meal, often with a crisp salad or pickles to balance the richness. Rice supplies most of the carbohydrates, while meat adds protein; the dish provides 6.8 g of protein per 100 g. For a lighter plate, use lean meat, keep the pilaf’s added fat modest and serve plain yogurt on the side.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
5.25g
POLYUNSATURATED
1.63g
Omega 6:3 ratio 10.6:1
Above the ideal 4:1 (10.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.