• Prep Time 30 minutes
  • Cook Time 45 minutes
  • Serving For 3-4 Bowls people
  • Difficulty Normal

Recipe Description

The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration into my mind. Whether it’s an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home. I came up with this recipe when my son & daughter said that they tasted this Biriyani at our friend’s place in India. Both my kids who are not a big fan of Idiyappams loved this recipe, and hence I was sure I wanted to give a try. Idiyappam Chicken Biriyani is one delectable version of a Biriyani with a twist. And if you love Biriyani, then this recipe is sure to appease you. Perfectly cooked Idiyappams and Chicken Pieces with the right amount of spices and flavourings add a crown to this top-notch dish teasing your taste buds, all the way making you a die-hard fan of Idiyappam Chicken Biriyani. This is a quick & easy recipe which could be prepared with left-over or store-bought Idiyappams. The method of making this Idiyappam Chicken Biriyani is very simple and can be fixed within 30 minutes. All the more Idiyappam Biriyani serves best to be served for Breakfast, Lunch or Dinner. Serve it hot with your choice of Vegetarian or Non-Vegetarian Curries or Raitha.

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 1/2kg Chicken
  • 1/2tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala
  • Salt To Taste
  • 1/2 cup Water
  • 2 sticks Cinnamom (1" piece)
  • 5-6 Cloves
  • 5-6 Cardamom
  • 1tsp Fennel Seeds
  • 1 Bay Leaf
  • 4 cups Idiyappam/String Hopper (shredded)
  • 1 Onion (Medium-sized)
  • 4-5 Green Chillies (slit in two)
  • 1 tsp Ginger
  • 6-7 cloves Garlic
  • 1 medium Tomato
  • 1/2 tsp Turmeric Powder
  • 2-3 tsp Lemon Juice
  • A handful Coriander Leaves
  • A handful Mint Leaves
  • 2 tbsp Ghee / Clarified Butter
  • 2 tbsp Oil
  • Salt To Taste


    For Idiyappam/String Hoppers:
  1. Cook Idiyappam and keep them aside. Once it cools down, Shred the Idiyappams into fine strands. Can use ready-made Idiyappams or leftover Idiyappams for this recipe. Refrigerated leftover Idiyappams serves best for this recipe. Do not shred the Idiyappam when it is hot, which will result in mushy Idiyappam Biryani.
  2. To Cook Chicken:
  3. Clean, wash and cut chicken into small pieces.
  4. Cook chicken with Turmeric Powder, Red Chilli Powder, Garam Masala and a dash of Salt.
  5. Add enough water and cook the Chicken Pieces until soft and tender. Once cooked, leave them aside. Remove the cooked chicken pieces and keep them aside. I have used small chicken pieces in this Idiyappam Biriyani. Alternatively, can shred the cooked chicken pieces and use them. Save the left-out chicken stock for later use.
  6. For Idiyappam Chicken Biriyani:
  7. Grind Green Chillies, Ginger & garlic into a fine paste and keep it aside.
  8. Heat Oil and Ghee in a pan, reduce the flame to low. Splutter the whole spices mentioned under the list on a low flame until fragrant.
  9. Immediately, add finely chopped Onions and saute it until it turns translucent.
  10. Add ground Green Chillies, Ginger Garlic Paste and saute until the raw flavour goes. Now add Turmeric Powder and give a quick stir.
  11. Add finely chopped Tomatoes and saute it on a low flame until it turns soft and cooked. Saute it on a low flame until oil separates from the mix.
  12. Add finely chopped Coriander Leaves and Mint Leaves and give a quick stir. Add cooked Chicken Pieces and mix well.
  13. Adjust the amount of salt. Add shredded Idiyappams and gently mix it along with the Biriyani Masala.
  14. Drizzle a few teaspoons of Lemon Juice and mix well. Cook this on a low flame for about 3-4 minutes, gently tossing and mixing it all the while.
  15. Serve Idiyappam Chicken Biriyani hot, with your choice on Vegetarian or Non-vegetarian Curries.

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