String Hopper Biryani (Idiyappam Biryani)

Ingredients

• 8 number String Hoppers (Idiyappam)
• about 450 g Chicken (boneless, skinless), cubed
• 2 tablespoons Oil (vegetable or coconut)
• 1 large Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 number Green Chilies, slit
• 10 number Curry Leaves
• 2 number Pandan Leaves (Rampa)
• 1 number Cinnamon Stick
• 4 number Cardamom Pods, slightly crushed
• 4 number Cloves
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Garam Masala
• 1/2 cup Coconut Milk
• 1/4 cup Mint Leaves, chopped
• 1/4 cup Cilantro, chopped
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat oil in a large pan or wok over medium heat. Sauté the chopped onion, garlic, ginger, green chilies, curry leaves, pandan leaves, cinnamon stick, cardamom pods, and cloves until fragrant.
2. 2Add the cubed chicken and cook until browned.
3. 3Add turmeric powder, chili powder, and garam masala. Cook for another minute.
4. 4Pour in the coconut milk and add salt. Bring to a simmer and cook until the chicken is cooked through and the sauce has thickened.
5. 5Break the string hoppers into smaller pieces and add them to the pan. Mix gently to combine with the chicken and spices.
6. 6Add chopped mint leaves and cilantro. Mix well.
7. 7Cover and cook for another 5 minutes to allow the flavors to meld.
8. 8Serve hot as a snack or light meal.

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