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Idiyappam Biryani

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About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make IDIYAPPAM BIRYANI

(16 ratings)
2 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
IDIYAPPAM BIRYANI
Author : Vahchef
Main Ingredient : Rice
Servings : 2 persons
Published date : October 13, 2018


Ingredients used in IDIYAPPAM BIRYANI
• Rice - 2 cups.
• Water - 2 cups.
• Salt - to taste.
• Sugar - 1 tea spoon.
• Coconut oil - 1 tablespoon.
• Oil - 4 tablespoons.
• Ghee - 2 tablespoons.
• Star anise - 1 number.
• Cardamom - 2 numbers.
• Mace - 1 piece.
• Black cumin seeds - 1/4 tea spoon.
• Onions(slices) - 1 number.
• Mint leaves - 1/4 bunch.
• Coriander leaves - 1/4 bunch.
• Green chillies - 2 numbers.
• Ginger garlic paste - 1/2 tea spoon.
• Potato(medium size slices) - 1/4 cup.
• Carrot(medium size slices) - 1/4 cup.
• French beans(medium size slices) - 1/4 cup.
• Tomato - 1 number.
• Green peas - 1/4 cup.
• Turmeric powder - 1/2 tea spoon.
• Garam masala - 1/2 tea spoon.
• Dessicated coconut - 2 tablespoons.
• Yogurt - 1 cup.
• Green chili peast - 1/2 tea spoon.
• Red chili powder - 1/2 tea spoon.
Method:
  • Soak the rice for 3 hours, strain the water and dry it on the cloth.
  • Transfer it into the blender and make the fine powder.
  • Take a pan and boil the water with little salt, sugar, coconut oil in it.
  • Check for seasoning and add rice flour to make the stiffy dough by mixing it.
  • Apply oil to the plate.
  • Take the small dumpling of dough and place it in the tiny holed idiyappam hand machine and press the sevai in the oil applied plate.
  • Apply oil on the pressed sevai and keep aside.
  • Heat ghee in a pan and add star anise, cardamom, mace, black cumin seeds and saute it.
  • Add onions, mint leaves, coriander leaves, green chillies, ginger garlic paste and saute it.
  • Add potato, carrot, french beans, green chili paste and saute it.
  • Add tomato, green peas, turmeric powder, garam masala and saute it.
  • Now add dessicated coconut, yogurt, little water and mix thoroughly, cook it.
  • Add the sevai on top of it and place the lid and cook the idiyappam for 12 minutes on slow flame by placing the lid on it.
  • Now the transfer the idiyappam into a plate and garnish with coriander leaves serve it with raitha.





Cooking with images Tandool, Akki







 

Comments & Reviews

 

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Recent comments

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mohamad nasik Posted on Sat Jan 02 2016

this is good but it is vegetarian?

Reply 0 - Replies
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Ruwan Wijethunge Posted on Mon Jun 27 2016

Very good recipe...?

Reply 0 - Replies

 


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