Chicken String Hopper Biryani (Idiyappam Biryani)1
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Description
This is an appetizing Sri Lankan delicacy served durings festivals like Eid.1. First prepare the string hoppers for the biryani. (You may refer to vahchefs Idiyappam recipe too). Method :- Mix rice flour, salt and oil and then pour the boiling water in smaller quantities into the mixture and prepare a soft dough. Next using an idiyappam mould sqeeze the idiyappam into greased idli moulds and steam till they are cooked.
2. Allow the steamed idiyappams to cool.
3. Clean the chicken. Cut in to small pieces. Marinate with chillie powder and salt. Deep fry till they become golden in colour. Set aside. (make sure the fried chicken pieces are not bigger in size)
4. Next Heat a pan. Add oil and when it is hot add mustard seed, cumin seeds one by one and wait till they crackle.
5. Next add curry leaves, ginger garlic paste, diced green chillies, Chopped onions and saute till the onions become translucent.
6. To this add sweet soy sauce and chopped tomatoes. Cook till the tomatoes become soft.
7. Add the vegetables one by one and cook till they are soft.
8. Add salt and pepper powder to taste.
9. Next moist the idiyappams one by one in the thin coconut milk (i.e wet them once both sides in the coconut milk and immediately take it off) and then drop them into the cooked vegetables.
10. As you add the idiyappams one by one keep folding them with a wooden spoon.
11. Be sure not to make the idiyappam too soggy, this will make the whole process go wrong.
12. Finally add the fried chicken pieces and mix well until the string hoppers are broken into smaller particles and become fluffy.
13. When done, add the fried onions, roasted cashew nuts and raisins and serve hot.
Ingredients
- → RIce Flour 2 Cup.
- → Boiling Water 1 Cup.
- → Chicken 300 Grams.
- → Shredded Carrots 100 Grams.
- → Shredded Cabbage 100 Grams.
- → Beans cut into fine pieces 100 Grams.
- → Spring onions chopped 100 Grams.
- → Potatoes cut into tiny cubes 100 Grams.
- → Onions chopped 1 Cup.
- → Tomatoes chopped 1/2 Cup.
- → Diced Green chillies To Taste.
- → Curry leaves 1 Springs.
- → Mustard Seeds 1 Teaspoons.
- → Cumin Seeds 1 Teaspoons.
- → Turmeric Powder 1/2 Teaspoons.
- → Pepper powder To Taste.
- → Sweet Soy Sauce 2 Teaspoons.
- → Ginger Garlic pate 1 Tablespoons.
- → Thin Coconut milk 2 Cup.
- → Oil To Fry.
- → Salt To Taste.
- → Fried Onions, Roasted Cashew nutss and Raisins for Garnishing .
Directions
1. First prepare the string hoppers for the biryani. (You may refer to vahchefs Idiyappam recipe too). Method :- Mix rice flour, salt and oil and then pour the boiling water in smaller quantities into the mixture and prepare a soft dough. Next using an idiyappam mould sqeeze the idiyappam into greased idli moulds and steam till they are cooked.
2. Allow the steamed idiyappams to cool.
3. Clean the chicken. Cut in to small pieces. Marinate with chillie powder and salt. Deep fry till they become golden in colour. Set aside. (make sure the fried chicken pieces are not bigger in size)
4. Next Heat a pan. Add oil and when it is hot add mustard seed, cumin seeds one by one and wait till they crackle.
5. Next add curry leaves, ginger garlic paste, diced green chillies, Chopped onions and saute till the onions become translucent.
6. To this add sweet soy sauce and chopped tomatoes. Cook till the tomatoes become soft.
7. Add the vegetables one by one and cook till they are soft.
8. Add salt and pepper powder to taste.
9. Next moist the idiyappams one by one in the thin coconut milk (i.e wet them once both sides in the coconut milk and immediately take it off) and then drop them into the cooked vegetables.
10. As you add the idiyappams one by one keep folding them with a wooden spoon.
11. Be sure not to make the idiyappam too soggy, this will make the whole process go wrong.
12. Finally add the fried chicken pieces and mix well until the string hoppers are broken into smaller particles and become fluffy.
13. When done, add the fried onions, roasted cashew nuts and raisins and serve hot.