Idiyappam Biriyani is a simple tasty,delicious recipe that can be done with Leftover idiyappam ..It can be served as breakfast /dinner/lunch box recipe.
Today its 10th of month we are back with Muslim Food blogger Challenge (MFC CHallenge)..This time challenge is BACK TO SCHOOL LUNCH BOX IDEAS …An intresting theme as we all mommies always worry about our kids lunch box..it has to done quickly ,healthy and tasty.. You can make this recipe with leftover idiyappam also or make fresh one and prepare this delicious…who doesnt love biriyani….
Idiyappam Biriyani
Idiyappam Biriyani is a simple tasty,delicious recipe that can be done with Leftover idiyappam ..It can be served as breakfast /dinner/lunch box recipe.
Servings 4 people
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
- 12 Idiyappam
- 2 onions
- 1 tomato
- 1 1/2 tbsp ginger garlic paste
- 2 greenchilli chopped
- 1/2 tsp turmeric powder
- 2 tsp redchilli powder
- 1/2 tsp garam masala
- 1/4 cup carrots chopped
- 3 cardomom
- 2 clove
- 1 inch cinnamon stick
- 250 gm mutton keema
- 2 eggs scrambled with salt n pepper
- 1/2 cup thick coconut milk
- 2 tbsp oil
- 2 tbsp ghee
- coriander leaves
- mint leaves
- cashewnut roasted in ghee
- juice of half lemon
Instructions
- In a pressure cooker add ghee,oil then add in whole garam masala ,onion ,greenchilli ,ginger garlic paste..cook till raw smell is gone.
- Add in tomato cook till mushy .then add the redchilli powder,turmeric powder,garam masala
- Add in coriander leaves ,mint leaves saute well then add in mutton keema mix it well.add a little water and pressure cook it till done.
- Tear the idiyappam (store bought/homemade)into half.
- Transfer the masala to larger pot add in coconut milk and boil it.then add in idiyappam pieces and gently mix well until its coated.
- when its mixed well add in the scrambled egg (salt n pepper) mix well.
- Finally add in Roasted cashewnut in ghee and handful of coriander leaves...
- cover the pan and cook for 5 minutes..
- serve Hot with raita
Recipe Notes
