String Hopper Biriyani

Ingredients(for 1 plate (about 180g string hoppers with chicken and vegetables))

• 180g String hoppers (Idiyappam) (freshly steamed)
• 150g Skinless chicken breast (cubed)
• 1 medium Onion (finely sliced)
• 1 small Tomato (chopped)
• 1 Green chilli (sliced)
• 1 tsp Ginger-garlic paste (freshly ground)
• 1 tsp Sri Lankan biriyani spice mix (homemade or store-bought)
• 1/4 cup Low-fat coconut milk (for creaminess)
• 1/2 Carrot (julienned)
• 2 tbsp Green peas (fresh or frozen)
• 8 Curry leaves (fresh)
• 1/4 tsp Salt (to taste)
• 1/8 tsp Black pepper (freshly ground)
• 1 tsp Olive oil (or coconut oil)

Instructions

1. 1

   Steam string hoppers freshly if not already prepared. Set aside covered to keep warm.

   5 minutes

   Cover string hoppers with a damp cloth to prevent drying.

2. 2

   Heat oil in a non-stick pan. Add onions, green chilli, ginger-garlic paste, and curry leaves. Sauté until onions turn translucent.

   3 minutes

   Add curry leaves early to release aroma.

3. 3

   Add chicken cubes, biriyani spice mix, salt, and pepper. Stir well and cook until chicken is browned and cooked through.

   5 minutes

   Cut chicken into small cubes for even cooking.

4. 4

   Add tomato, carrot, and green peas. Cook for another 3 minutes until vegetables are tender.

   3 minutes

   Don’t overcook vegetables to retain crunch and nutrients.