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A spectacular fusion dish where spicy, crispy Egg 65 meets aromatic Hyderabadi dum biryani. Fluffy basmati rice is layered with fiery fried eggs and fragrant spices, creating a truly unforgettable meal.
Preparation (15 mins)
Make Birista (Fried Onions) (15 mins)
Parboil the Rice (10 mins)
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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A spectacular fusion dish where spicy, crispy Egg 65 meets aromatic Hyderabadi dum biryani. Fluffy basmati rice is layered with fiery fried eggs and fragrant spices, creating a truly unforgettable meal.
This hyderabadi recipe takes 100 minutes to prepare and yields 4 servings. At 813 calories per serving with 24.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare Egg 65 (10 mins)
Cook the Biryani Gravy (10 mins)
Layer and Dum Cook the Biryani (30 mins)
Serve
Replace the eggs with paneer cubes (Paneer 65 Biryani) or boneless chicken pieces (Chicken 65 Biryani). Adjust cooking times accordingly.
For a lower-fat version, pan-fry or air-fry the battered eggs instead of deep-frying them.
Adjust the amount of red chili powder and green chilies to make the dish milder or even spicier to suit your preference.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing meal.
This dish contains various spices like turmeric, as well as eggs, which are good sources of essential nutrients like Vitamin D, Vitamin B12, selenium, and choline.
Egg 65 is a popular South Indian appetizer where hard-boiled eggs are coated in a spicy batter and deep-fried until crispy. The '65' in the name is believed to have originated from the Hotel Buhari in Chennai, with several theories about its meaning, from the year it was invented (1965) to it being the 65th item on the menu.
Egg 65 Biryani is a rich and indulgent dish. While eggs provide excellent protein, the dish involves deep-frying and uses ghee and oil, making it high in calories and fat. It's best enjoyed as an occasional treat rather than a daily meal.
A single serving of this Egg 65 Biryani (approximately 485g) contains an estimated 750-800 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Yes, for a healthier alternative, you can pan-fry the battered eggs with a little oil until all sides are golden, or bake them in an oven or air fryer at 200°C (400°F) for 15-20 minutes, flipping halfway through.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 2-3 minutes or heat it in a pan on the stovetop over low heat with a lid on to retain moisture.
Mushy rice is usually a result of overcooking it in the initial boiling stage. It's crucial to cook the rice only to 70% doneness. It should still have a firm bite before you drain it, as it will continue to cook in the steam during the 'dum' process.