String Hopper Biryani (Gluten-Free)

Ingredients

• 16 String hoppers (rice noodles)
• 1 lb Chicken or lamb, diced
• 1 large Onion, sliced
• 4 cloves Garlic, minced
• 1 inch Ginger, grated
• 2 Green chilies, slit
• 10 Curry leaves
• 1 Cinnamon stick
• 4 Cardamom pods
• 4 Cloves
• 2 tbsp Biryani masala
• 1/2 tsp Turmeric powder
• 1 cup Coconut milk
• 1/4 cup Mint leaves, chopped
• 1/4 cup Cilantro, chopped
• 1/4 cup Cashews, roasted
• 1/4 cup Raisins
• 2 tbsp Ghee or coconut oil
• 1 tsp Salt

Instructions

1. 1Place the 16 String hoppers (rice noodles) in a large bowl and cover with warm water. Let them soak for 5 minutes until softened, then drain them thoroughly and set aside.
2. 2Heat the 2 tbsp of Ghee or coconut oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 Cinnamon stick, 4 Cardamom pods, and 4 Cloves. Sauté for 1 minute, stirring constantly, until you can smell their fragrance.
3. 3Add the 1 large Onion, sliced, to the pot. Cook, stirring occasionally, for 8-10 minutes until the onion is softened and golden brown.
4. 4Add the 4 cloves Garlic, minced, the 1 inch Ginger, grated, and the 2 Green chilies, slit. Sauté for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 1 lb Chicken or lamb, diced, to the pot. Cook, stirring occasionally, for 5-7 minutes until the meat is browned on all sides.
6. 6Stir in the 2 tbsp Biryani masala, the 1/2 tsp Turmeric powder, and the 10 Curry leaves. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
7. 7Pour in the 1 cup Coconut milk and add the 1 tsp Salt. Stir everything together and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 20 minutes, or until the meat is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C) or the lamb should reach 145°F (63°C) for medium-rare.
8. 8Gently stir the soaked and drained 16 String hoppers (rice noodles), the 1/4 cup Mint leaves, chopped, and the 1/4 cup Cilantro, chopped, into the pot with the meat mixture. Ensure everything is evenly distributed.
9. 9Cover the pot again and cook on low heat for another 5 minutes. This allows the string hoppers to absorb the flavors of the biryani.
10. 10Remove the pot from the heat. Sprinkle the 1/4 cup Cashews, roasted, and the 1/4 cup Raisins over the top. Serve hot.

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