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Chicken String Hopper Biriyani

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Chicken String Hopper Biryani (Idiyappam Biryani)

Chicken String Hopper Biryani (Idiyappam Biryani)
            
4.0 Stars based on 233 Reviews
Author : nasuha....Published On : Aug 26, 2012
Preparation Time:  40minRecipe Type :    Rices
Cooking Time : 15 min Standing Time :   5-8 mins
Yield : 4 (4 servings) Ingredient : Chicken

Description : This is an appetizing Sri Lankan delicacy served durings festivals like Eid.
 
Recipe of Chicken String Hopper Biryani (Idiyappam Biryani)
Ingredient NameUnitQuantity
 
Beans cut into fine pieces

grams

100

Boiling Water

cup

1

Chicken

grams

300

Cumin Seeds

tsp

1

Curry leaves

springs

1

Diced Green chillies

to taste



Fried Onions, Roasted Cashew nutss and Raisins for Garnishing





Ginger Garlic pate

tbsp

1

Mustard Seeds

tsp

1

Oil

to fry



Onions chopped

cup

1

Pepper powder

to taste



Potatoes cut into tiny cubes

grams

100

RIce Flour

cup

2

Salt

to taste



Shredded Cabbage

grams

100

Shredded Carrots

grams

100

Spring onions chopped

grams

100

Sweet Soy Sauce

tsp

2

Thin Coconut milk

cup

2

Tomatoes chopped

cup

1/2

Turmeric Powder

tsp

1/2

Directions | How to make Chicken String Hopper Biryani (Idiyappam Biryani)
 
1. First prepare the string hoppers for the biryani. (You may refer to vahchef's "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 squeeze 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.          
Recipe TipsServing Ideas
* For a richer taste add chicken stock. * Can be served with potato gravy, chicken stew or any spicy curry of your choice. *You may garnish it with boiled egg that is sliced.

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