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, 1/3^rd 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

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