Sunday, July 27, 2014

Idiyappam Biryani -Ramadan/Ramzan special

I wanted to try this recipe for long time , but till couple of months ago i never made good and decent idiyappam at home.My daughter loves it to the core..She loves eating it at my mom's place..Idiyappam Biryani is served in ammapettai near thanjavur..Its muslim community region and shares the best delectable cuisine.They usually make kheema idiyappam ,but i tried it with vegetables.The making is such a breeze ,all you need to chop and saute like you do for every biryani.The dum is not necessary for this recipe.How cool isnt it?..

I will post idyappam recipe later this week...

Mint-5 to 10 leaves
Coriander leaves -2 tsp
Green Chillies,slited-2
Curry leaves-5 to 6 leaves
Any vegetables,chopped-1 cup
I used cauliflower,beans and mushroom
Gingergarlic paste-1 tsp
Turmeric-half tsp
Biryani masala powder-1 tsp
Coconut milk-1 cup
Idiyappam-2 cups
Oil-2 tbsps


1.Heat the pan in medium heat,add the oil,cinnamon,cloves and bayleaf.Stir for a minute

2.Add the chopped onions,curry leaves and green chillies.
Saute for a couple of minute

3.Add chopped tomatoes and beans

4.Add salt and let it cook for couple of minutes

5.Add cauliflower,mushroom,mint and coriander leaves along with ginger garlic paste
Stir for another couple of minutes

6.Add the turmeric and biryani masala powder

7.Now add the coconut milk and bring it to a boil

8.Close the lid and let it cook for 4 minutes, the vegetables should be 3/4th cooked

9.Gently split the idiyappam into small pieces ,just drizzle some ghee over for more richness
(I skipped it)

10.Once the vegetables are well cooked,
Check for the salt,you can adjust it now
the gravy should be very less quantity (1/3 cup)
Or less the idiyappam turns mushy and soggy

11.Switch off the heat.Add one cup of idiyappam and stir very gently.

12.Add another cup of idiyappam and stir gently

Close the lid and rest it for 10 minutes.Serve hot with raita

Wishing you happy eid and feasting on this day!


Thank you

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