Idiyappam / Noolputtu Biriyani



Idiyappam is a common south Indian breakfast menu. Many variety dishes are making with idiyappam like sevai, noodles, maniputtu etc. idiyappam biriyani is a wonderful and delicious variation among this all. You can make it with any of your favorite biriyani masala; but here I’m preparing it with a special fish masala.
Ingredients:
  1. Idiyappam /noolputtu-15nos
  2. King fish – ½ kg
  3. Onion -4nos
  4. Tomato-1big
  5. Ginger, garlic, green chilly paste-2tbsp
  6. Turmeric powder- ½ tsp
  7. Chilly powder-1tsp
  8. Fish masala- 2 tsp
  9. Garam masala-2tsp
  10. Pepper powder-1tsp
  11. Salt-to taste
  12. Cardamom-2
  13. Cinnamon-2
  14. Cloves-3
  15. Cumin seeds- ½ tsp
  16. Mint leaves chopped-1tbsp
  17. Coriander leaves chopped-1tbsp
  18. lemon juice-1tsp
  19. Rose water-1tsp
  20. cashew nut, raisins-few
  21. Oil-1 ½ tbsp
  22. Ghee-1tbsp
Preparation:
  • Marinate the fish pieces with ¼ tsp turmeric, ½ tsp pepper powder, 1tsp fish masala and salt for 15minutes.
  • In pan add ½ cup of water and put the fish pieces in to it.
  • Cover the lid and cook on medium flame for 10minutes; switch off the flame when the water get's absorbed completely and the fish pieces are dried off.
  • When it cools down remove the fish bone and make it tiny chunks.
  • Add a teaspoon of oil in a nonstick pan; sauté the fish pieces until brown.
  • Take it out keep aside.
  • Heat a tablespoon of oil; add the whole garam masala pieces (12-15) in to it.
  • When it splutter add 3 ½ onions chopped; sauté well.
  • Add ginger, garlic and green chilli paste; sauté till raw smell goes off.
  • Add all the powders and tomato; sauté well.
  • Add the fish pieces, half of mint and coriander leaves.
  • Cut the idiyappam in to small basmati rice long pieces; make it separate pearls with hand.
  • In a table spoon of oil; fry ½ onion, cashew and raisins.
  • In the dum pan pour little ghee from the fried onions.
  • Put 1/3 rd of idiyappam; spread half of fish masala; sprinkle mint leaves and coriander leaves.
  • Put another 1/3 rd of idiyappam on top of it followed by remaining fish masala, 1/3rd of idiyappam.
  • On top sprinkle little garam masala, lemon juice, fried onion, cashew and raisins with the ghee, mint and coriander leaves.
  • Mix the rose water with a pinch of yellow food color or turmeric and spinkle over it.
  • Cover the lid tightly and put in the simmer for 15-20 minutes.




 


Idiyappam / noolputtu Biriyani
Idiyappam / Noolputtu Biriyani Idiyappam / Noolputtu Biriyani Reviewed by Fejna Em on 20:23 Rating: 5

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