🍛 Indian
Chicken Biryani
Aromatic basmati rice layered with tender spiced chicken, caramelized onions, and fragrant saffron. A royal dish from the Mughal kitchens.
75 min
6
485 cal
Medium32g protein
Ingredients
For 4 servings
- 8 large Eggs
- 2 medium Onions
- 2 medium Tomatoes
- 1 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 3 tbsp Oil
- 1/4 cup Cilantro
Instructions
1
Hard boil eggs. Peel and make small slits for flavor absorption.
2
Heat oil and fry eggs until golden. Set aside.
3
Sauté onions until golden brown.
4
Add ginger-garlic paste and cook 2 minutes.
5
Add tomatoes and spices. Cook until oil separates.
6
Add 1 cup water. Bring to simmer.
7
Add eggs and simmer 10 minutes. Garnish with cilantro.
Nutrition Facts
Per serving
320
Calories
18g
Protein
12g
Carbs
24g
Fat
2g
Fiber
420mg
Sodium
Frequently Asked Questions
Is Egg Curry halal?
Yes, this Egg Curry recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Egg Curry?
Egg Curry takes 10 minutes to prepare and 25 minutes to cook, for a total of 35 minutes.
How many calories are in Egg Curry?
One serving contains 320 calories, with 18g protein, 12g carbs, and 24g fat.
Can I meal prep Egg Curry?
Yes! Egg Curry is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
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