String Hopper Biriyani ( Chicken or any meat)

50 string hoppers

¼ cup fresh milk

Rose water

½ tspn pepper powder 

1/2 tspn of turmeric powder 

2 big onions cut into thin slices 

4 tbsp ghee or margarine

3 tbspn cooking oil

10garlic cloves (peeled) and thinly chopped

3 tomatoes cut into slices 

2 green chilli 

A piece of fresh ginger greated

1 tbspn G & G paste 

4 cardamom pods (bruised)

3 piecesof cinnamon

3 cloves

Apiece of rampe (pandan leaves)

Handful of curry leaf

salt to taste

2 potatoes peeled cut into cubes 

500g boneless chicken (cleaned) cut into pieces 

4 tbspn roasted curry powder 

Curd 5 tbspn

1 tbspn soya sauce 

A pinch of biryani colouring

Garnishing

50 cashew nuts

30 sultanas

Handful of Curry leaves 

1 tbsp ghee

2 big onions thinly sliced

Boiled eggs 

Heat the ghee and fry the onions cashews curry leaves and sultanas. Fry potatoes and keep separately.

Method

1. Break up the string hoppers and sprinkle some fresh milk over them.

2. Marinate the chicken with pepper powder roasted curry powder soya sauce curd g&g paste salt and keep aside.

3. In a frypan or wok heat the cooking oil ghee or margarine. Add cinnamon, cardamom pods curry leaves rampe onions cloves & chopped garlic cloves and greatd ginger 

4. To the milk add rose water and biryani colouring n give a mix and keep aside.

5. Stir quickly add turmeric powder. Add tomatoes and green chilli give a quick mix.

6.Turn the heat down and add the marinated chicken and cook covered in low flame for few mints. 

7.Cook till gravy thicken lid opened.

8. Once chicken completely cooked take another pan and heat and spread chicken mixture then string hoppers and fried onions fried potatoes cashews sulthanas repeat the same way and finally make some holes and poor the milk mixture and cook coverd for five mints.

9. cut boiled eggs into thin strips and garnish on top together with the fried curry leaves cashews and sultanas.