Idiyappam Biryani

Share
21 Ratings
2 Reviews
Print
Recipe By Vahchef
30 m
2 servings
125.5 Cals

Andhra Chicken Veppudu Biryani

A unique fusion of 2 different recipes makes this dish deliciously delightful. This dish ...

Radish Dumpling Biryani

Biryani sometimes spelled Biriyani or Biriani. Radish dumpling biryani is made with spice...

Brinjal Pulav

Spicy pulao with stir-fry brinjals is one of the yummiest rice preparations, very flavour...

Chicken Biryani Arabic Makloubeh Rice

Makloubeh is an upside-down delicious Middle Eastern rice dish....

Master Class Festive Family Biryani

Masterclass festive family biryani is a special biryani dedicated to all families who lov...

Kokum And Coconut Chitranna With Spiny Gourd Crispies

A spin to South Indian tasty rice of coconut and kokum and it is easy to prepare....

Idiyappam Biryani Recipe, CHAWAL, How To Make Idiyappam Biryani Recipe

Name: IDIYAPPAM BIRYANI
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Idiyappam biryani or string hopper is a famous south indian breakfast recipe.

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make IDIYAPPAM BIRYANI

(21 ratings)

2 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

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.