String hopper biriyani



 String Hopper Biryani (Chicken or Beef)

Ingredients

For the meat

  • 500 g chicken (boneless or with bone) or 700 g beef, cut into bite-sized pieces
  • 2 tbsp oil or ghee
  • 1 large onion, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tsp turmeric powder
  • 1½ tsp chili powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp biryani masala
  • Salt to taste
  • ½ cup plain yogurt
  • A handful of chopped mint leaves
  • A handful of chopped coriander leaves

For layering

  • 10–12 string hoppers
  • 2 tbsp ghee
  • Fried onions
  • Chopped mint and coriander
  • 2 boiled eggs (optional)

Method

  1. Heat the oil or ghee in a heavy-bottomed pot and fry the sliced onions until golden brown.
  2. Add the ginger-garlic paste and sauté until fragrant.
  3. Add the tomatoes and green chilies. Cook until the tomatoes soften.
  4. Stir in the turmeric, chili powder, coriander powder, cumin powder, garam masala, biryani masala, and salt. Cook for 1 minute.
  5. Add 500 g chicken or 700 g beef and coat well with the spices.
  6. Stir in the yogurt, mint, and coriander. Cover and cook until the meat is tender and the gravy has thickened. (Beef will require a longer cooking time than chicken.)
  7. Grease a pot with a little ghee. Arrange a layer of string hoppers, then spread a layer of the meat masala. Sprinkle fried onions, mint, and coriander. Repeat the layers until everything is used.
  8. Drizzle the remaining ghee over the top, cover tightly, and cook on very low heat (dum) for 10–15 minutes.
  9. Garnish with boiled eggs, extra fried onions, mint, and coriander if desired. Serve hot with raita and pickle.
#sharingwithlove
#blogger
#mypassion
My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

Popular posts from this blog

Sri Lankan Rulang Toffee

Image
  Sri Lankan RulangToffee Yield:  26 pieces Preparation time:  20–25 minutes Tray size:  approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut (or desicated ) • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything d...
Read more

Sri Lankan Pol Toffee (Coconut Toffee)

Image
  Sri Lankan Pol Toffee (Coconut Toffee) Pol Toffee is a classic Sri Lankan sweet made with coconut and sugar, cooked until thick and cut into bite-sized squares. This version works beautifully with either desiccated coconut or fresh coconut and is flavored with vanilla, cardamom, and a touch of butter for a rich, delicious finish. Ingredients 250g desiccated coconut 350g sugar ¾ cup water (for desiccated coconut) ½ cup water (for fresh coconut) 15g butter 1 tsp vanilla essence A drop of red food coloring 2 tbsp milk powder (optional) ½ tsp cardamom powder (optional) Method 1. Prepare the Tray Line a tray with baking paper or lightly grease a flat tray or wooden board with butter. Have this ready before you start cooking, as the mixture needs to be transferred quickly once it reaches the correct consistency. 2. Combine the Ingredients Before turning on the heat, add the coconut, sugar, water, and milk powder (if using) to a pan. Mix well until the coconut is evenl...
Read more

Caramel Pudding:

Image
🍮🍮🍮🍮🍮🍮 Custard Ingredients: 🍮1 tin Condensed Milk (397g) 🍮1 tins Water (use the same tin) 🍮5 Eggs 🍮1 teaspoon Vanilla Essence Caramel Ingredients: 🍮1/2 cup sugar  How To Make The Caramel: 1️⃣Put the sugar in to a metal pan and cook over  medium heat.  2️⃣Let the sugar melt.Once it turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding. 3️⃣Spread evenly and leave it aside. How To Make The Custard: 1️⃣Beat the eggs well with a whisk or Beater. 2️⃣Pour the condensed milk and water beat well. Add vanilla,mix well. 3️⃣Pour this mixture to the caramelized baking tray.  4️⃣  Pour into the prepared caramel mould bake uncovered for 50 minutes .(place the mould in a tray of water). 5️⃣ Bake at - 170 C. 6️⃣  Allow the dish to cool. Remove from the mould onto a dish so that the caramel side is on top. Refrigerate for 5-6 hours. Tips: ⏺ Do not stir the caramel with a...
Read more

Date Cake (1 kg Cake/2 Pound Cake)

Image
Date cake:(1 kg cake/2 pound cake) 🍰🥮🍰🥮🍰🥮🍰🥮🍰🥮 Ingredients: 500g Dates pitted 250g Flour  150g Butter or Margarine 1 teaspoon Baking Soda 1 teaspoon Baking powder  1 cup strong tea (250 ml) 4 Eggs 100g Sugar Pinch of salt 100g Raisins (optional) 100g Cashew nuts (optional) 50g Candid peel(optional) ❤️If you are adding Raisins,candid peel and cashew nuts dust them with some flour before adding. Method: Make a strong tea. Add bi-carbonate-Soda to it. Add it to the  deseeded dates,mix it well. Keep it aside for one hour.for better results soak it overnight for 12 hours.mash it before adding to the cake. Beat the butter add the sugar little by little.beat well for 2 minutes. Add one egg at a time and beat well. Add the Vanilla essence. Add the soaked mashed dates ,beat once.add the raisins and the cashew nuts,candid peel,reserve  a handful of it to sprinkle on top. Fold it in the flour (which is mixed with Baking powder and salt).Until everything is incorporated...
Read more

My Viral Chicken 65

Image
  Chicken 65   Crispy, juicy & packed with flavor! Topped with curry leaves + green chilies 🌿🌶️ Save this recipe & try it at home! Recipe Video👇🏻 https://youtube.com/shorts/SxNy0vnA4sU?si=MTPFJppMgl6PZ_93 Ingredients • Chicken (thighs) – 2 kg • Turmeric Powder – ½ tsp • Red Chilli Powder – 4 tsp • Ginger Paste – 100 g • Garlic Paste – 100 g • Corn Flour – 50–60 g • Rice Flour – 50 g • Curd – 150 ml • Lemon Juice – from 2 lemons • Eggs – 2 • Sesame Seeds – as required • Curry Leaves – as required • Green Chilies – as required • Salt – as required • Oil – for frying Method 1. In a large mixing bowl, add all the ingredients except oil, curry leaves, and green chilies. 2. Mix everything well into a thick marinade. 3. Add the chicken thighs and coat them thoroughly. 4. Leave the chicken to marinate for at least 30 minutes. 5. Heat oil in a deep pan for frying. 6. Fry the marinated chicke...
Read more

Devilled Prawns:

Image
  Devilled Prawns: 🍤🥘🍤🥘🍤🥘🍤🥘🍤 Ingredients: 500g Prawns  2 Big onions  2 Bell peppers or capsicum  2 Medium tomato  2 teaspoons chili powder  1/2 Teaspoon turmeric powder  Salt  1 Tablespoon soya sauce  2 Tablespoon Tomato Sauce  1-2 Tablespoons Red Chili Flakes  1 Teaspoon Sugar or honey  2 Tablespoons Oil Marination Ingredients for the prawns Fry: 🌹2 teaspoons Chili Powder 🌹Salt  🌹1/4 teaspoon Turmeric Powder  🌹2-3 tablespoons Lemon Juice Method : 1️⃣ Clean and wash the prawns. 2️⃣Keep the ingredients ready. 3️⃣Add turmeric powder, chili powder , salt and lemon juice to the prawns.  4️⃣Heat the oil and fry the prawns until light golden in color for 3 minutes.don’t overlook the Prawns. 5️⃣In another pan heat 2 table spoons of oil and add the ginger and garlic paste. 6️⃣Add the turmeric powder. 7️⃣Add the chili powder and the salt.  8️⃣Add the chili flakes stir well.  9️⃣Add the capsicum and ...
Read more

Fudgy Brownies:

Image
Fudgy Brownies: Ingredients: 🌹 200g Semi-Sweet Dark Chocolate  🌹 115g Butter 🌹 200g Sugar 🌹 100g Brown Sugar 🌹 3 Medium Sized Eggs 🌹 1/4 Teaspoon Salt 🌹 1 teaspoon Vanilla Essence 🌹 70g Flour 🌹 25g Cocoa Powder  Method: 1️⃣ Grease the tray with Butter and line with parchment paper,Keep it aside. 2️⃣ Chop the Chocolate,into small pieces,add Butter to it and double boil until the chocolate melts.(Place the bowl on top of the Pan) 3️⃣ Add Sugar,Brown Sugar,Eggs to another bowl and whisk well.add one egg at a time.Mix until Creamy. 4️⃣ Add the Chocolate Butter Mix to the egg mixture and add the Salt,vanilla Essence. 5️⃣ Sift the Flour and Cocoa powder together.Gently fold it in the batter. 6️⃣ Pour it to a  8x8-inch (20x20 cm) lined tray.Shake and Tap it. 7️⃣ Bake for 30 minutes at 180c• in a preheated Oven. 🌹 Always use good quality Butter for Fudgy Brownies. 🌹 You can Top the Brownies with Nuts,Oreo Biscuit chunks,Chocolate Chips or chunks,M&M,Cashew nuts,Wal...
Read more