KOZHI SEMIYA/ IDYAPPAM BIRYANI

This recipe has been in our household for eons. It is so delicious, simple and great for dinner parties! We make a simple chicken masala and then add the idyapams. It's a great way to use any left over Idyappams.

Idyappams also known as string hoppers are made from rice flour. A simple dough made from rice flour, salt and water and then passed through Idyappam moulds and then steamed. It is very famous in Kerela (known as nool puttu)but also in many parts of South India.

It is nice when it is spicy. But when we have children in the house you can always reduce the spice and serve it with some raita or just plain yoghurt.

INGREDIENTS:

chicken drumsticks - 6

oil to saute

ghee - 1 tbsp

cinnamon - 2 inch piece

cardamoms - 2

cloves - 4

yoghurt - 3 tbsps

green chillies,slit - 5

onions, chopped - 2 big

tomatoes, chopped - 2 big

ginger garlic paste - 2 heaped tbsps

red chilli powder - 1 and a half tsps

cumin powder - 2 tsps

coriander powder - 2 tsps

turmeric powder - 1/2 tsp

mint/coriander leaves - 1/4 cup packed

idyappam/string hoppers - 15

PROCESS:

• In a wok, heat the oil and ghee. add the cinnamon, cloves and cardamoms.
• Add in the onions and green chillies and saute.
• Once the onions have turned golden brown, add in the ginger garlic paste and saute till the raw smell goes.
• Add in the red chilli powder turmeric powder, cumin powder and coriander powder and saute in the oil for about 30 seconds or so. Add in splashes of water to keep the spices from burning in the pan.
• Add in the chicken and let it cook in the spices. Mix well. Add salt too.
• after about a minute or so add in the tomatoes. Cover and let it cook for a few minutes on low flame till the tomatoes get mushy. Add in yoghurt. mix and add in the mint/coriander leaves.
• After about  2 minutes add in some water, about 1 cup or the required amount of water for the chicken to cook. Cover and simmer.
• Stir at regular intervals to prevent any burning. We must cook it till the entire water evaporates and we are left with a thick masala.

• Once we reach that stage switch off the flame and close. Let it cool almost completely.
• After it has cooled, crumble the Idyappan gently with your fingers and add it to the masala. let it coat the masala.

NOTES:

• The masala must be NEVER be hot when adding the Idyappams. Otherwise it will become mushy. So always cool it to room temperature before adding the Idyappams.
• If the Idyappams have been in the fridge, warm it in the microwave or steam it first. then cool it down and then add it to the masala. This is because if the Idyappams were in the fridge it will be very stiff and will not absorb the masala.