Close-up of Chicken Idiyappam Biriyani on a banana leaf

Idiyappam Biryani: Turn Leftovers into a Royal Meal (Quick String Hopper Recipe)

South Indian Chicken Biriyani with a Twist!

    Idiyappam Biriyani, or String Hopper Biriyani, is where two South Indian favourites come together in one irresistible plate — delicate rice noodles meet spiced chicken masala! A quick-fix version of Biriyani, this recipe is perfect for turning leftover idiyappams into a royal meal. Whether for breakfast, lunch, or dinner, this dish is a celebration in itself — comforting, aromatic, and loaded with nostalgic South Indian vibes.

If you love Biriyani, you must try this fusion!

Don't have leftover Idiyappam? Learn How to Make Soft, Fluffy Idiyappam (String Hoppers) from Scratch!

The South Indian Twist: Ultimate Idiyappam Biryani That Fussy Eaters Devour

    The smell of Biriyani alone can turn any day into a celebration. Back home, no weekend was complete without the scent of ghee and spices wafting through the house. I first made this Idiyappam Chicken Biriyani when my kids came back from India raving about it — they’d tried it at a friend’s place and insisted I recreate it.

    Now, they aren’t big fans of Idiyappam, but this version? They devoured it. That’s when I knew — this one’s a keeper.

Why You’ll Love This Recipe

• Quick to Make: Ideal for when you’ve got leftover or store-bought idiyappams.

• Packed with Flavour: Ghee, mint, coriander, and tender chicken — enough said!

• Comfort Food with a Twist: The familiar Biriyani flavour but softer, lighter and beautifully aromatic.

• One-Pot Wonder: Everything blends together in one pan — perfect for busy days.

• Family Favourite: Even the fussy eaters won’t say no!

This Idiyappam Chicken Biriyani is a clever South Indian fusion recipe — a perfect leftover Idiyappam idea when you crave a quick Biriyani without rice.

   

 

Idiyappam Biriyani Recipe Overview:

• Cuisine - South Indian (Tamil Nadu)
•  Course - Main
  
•  Spice Level - Medium
•  Difficulty - Medium
•  Serves - 3–4
•  Author - SM @ Essence of Life - Food

 

Time Estimate:

• Preparation Time - 25 – 30 Minutes
• Cooking Time - 30 – 45 Minutes

Craving More Biryani Grandeur? If you loved this quick, flavorful twist, explore a Complete Biryani Collection in Essence of Life - Food, featuring the rich, traditional  Biriyani and more unforgettable weekend feasts!

   

String Hopper Biryani with Chicken Curry side

Ingredients for Idiyappam Chicken Biryani

 

To Cook Chicken:

• 1/2 Kg Chicken
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder 
• 1/2 Teaspoon Garam Masala 
• Salt to Taste
• 1/2 Cup Water

 

Whole Spices:

• 2 Sticks Cinnamon(1" piece) 
• 5–6 Cloves
• 5–6 Cardamom 
• 1 Teaspoon Fennel Seeds 
• 1 Bay Leaf 

 

For Idiyappam Biriyani:

• 4 cups Idiyappam shredded (cold or leftover works best)
• 1 Big Onion (finely chopped)
• 4-5 Green Chillies
• 1 Tablespoon Ginger
• 6–7 Cloves of Garlic
• 1 Big Tomato (chopped)
• 1/2 Teaspoon Turmeric Powder
• 2–3 Teaspoon Lemon Juice
• A handful of Coriander Leaves
• A handful of Mint Leaves
• 2 Tablespoons Ghee / Clarified Butter
• 2 Tablespoons Oil
• Salt to Taste

 

Full spread of the Idiyappam Biriyani meal

 

Method : Step-by-Step Cooking Instructions

Step 1: Preparing the Idiyappam

 

Step 2: Cooking the Chicken

Step 3: Preparing the Biriyani Base

Step 4: Combining It All - the Idiyappam Biriyani

Pro Tips & Notes

Storage Suggestion

❓ FAQs

Q: Can I make this Biriyani vegetarian?

Q: Can I use store-bought Idiyappam?

• Yes, they work great — just ensure they’re not over-steamed or soggy.

Q: Can I make this Idiyappam Biriyani with Vermicelli/Semiya?

• Yes, absolutely! Just cook the vermicelli as per the packet instructions and drain well. You can follow the same masala and layering process. It turns out equally delicious — a lighter, quicker version of the traditional Idiyappam Biriyani.

Q: Can I use Rice Noodles instead of Idiyappam?

• Yes! I often make this same recipe — and even my Lemon Sevai — using rice noodles. They soak up the masala beautifully and give a lovely chewy texture. Perfect when you’re out of Idiyappam or just want to try something different.

Q: Can I skip the whole spices?

• You can, but you’ll lose that signature biryani fragrance.

Q: Is this a traditional dish?

• It’s a modern twist inspired by traditional Tamil flavours — comfort food meets creativity!

Recipes You Might Like

    If you enjoyed this Idiyappam Biriyani, here are a few more comforting South Indian dishes you’ll love — each with its own story, spice, and soul

• Kappa Biriyani (Tapioca Biriyani) – A Kerala favourite made with mashed tapioca and spiced meat. Rustic, hearty, and pure nostalgia on a plate.
• Kothu Idiyappam – Think of it as Idiyappam’s wilder cousin — chopped, tossed, and bursting with flavours! (Coming soon!)
• Lemon Sevai / Lemon Idiyappam – A quick, tangy twist to the traditional string hoppers. Perfect for busy mornings or light dinners.
•  Mutton Biriyani – My Style – My signature take on the royal biriyani — slow-cooked, aromatic, and indulgently rich.

Fluffy texture of the String Hopper Biryani

GARLIC MILK - LASHUNA KSHEERAPAKA

     Garlic Milk/Lashuna Ksheerapaka - is going to be the first guest post in Essence of Life - Food, written by my Cousin Dr. P.R. Ranjima(Mrityunjaya Ayurveda Clinic, Coimbatore), who is an Ayurvedic Physician. While talking to her for Medical assistance related to Blood Pressure & High Cholesterol, she suggested a few home remedies with her expertise in the field along with medications. And one was this Garlic Milk. Reading about the benefits and as informed by Ammu(Dr. Ranjima), about the same, I was overwhelmed and wanted to write about it in my blog. I placed a request with her, and she was happy to write about Garlic Milk for Essence of Life - Food. She has also suggested to me that we could write about some commonly followed home remedies in future.  

 

    I am glad and overwhelmed to come up with such posts. Specifically, collecting & writing about some home remedies commonly followed in Indian households, was one basic idea when I started my blog. Also, I had a label marked Home remedies especially, for it from day one. 

A sign of a cold or flu or indigestion or dysentery, the first thing I do is to go for a home remedy before visiting a Doctor. During all these years, I was always sceptical writing about it in my blog. I wanted a trustworthy source, equally vouched by an expert. So, now I think the idea is taking its complete form with the help and expertise of Dr. Ranjima.

 

    But be sure about what you are doing and follow the Home Remedies from trusted sources. 

 

 Follow it, only if it suits you.

 

    And here goes the first Guest Post, a home remedy taken from CHARAKA CHIKITSA - Garlic Milk/Lashuna Ksheerapaka. And once again, Thanks Ammu for the effort and a wonderful writeup.

Lashuna Ksheerapaka – Garlic Milk for Health

 

    Garlic Milk is considered as a highly useful remedy in Ayurveda. It is highly effective & treats multiple conditions of the body. This recipe is taken from Charaka Samhita Chikitsa Sthana 5th chapter 94- 95th sloka.

 

    Garlic is a potent herb used widely in Ayurveda. It is called Lashuna or Rasona in Ayurveda. It contains five among the six tastes, as we know as Arusuvai (Six Tastes - Sweet, Sour, Salty, Bitter, Pungent and Astringent). It is devoid of sour taste( amla rasa). 

 

GARLIC

 

 

    There is an interesting story behind Garlic – When the Devas and Asuras churned the Milky Ocean (Samudra Manthana), the Kalash of Amrita (nectar) was drunk by Rahu who was one among the Asuras. The Devas complained about it to Lord Vishnu and he at once chopped off Rahu's head before the nectar entered his body. According to Hindu mythology, it is believed that the nectar fell along with the blood of Rahu on Earth grew as Garlic.

 

    Though it has qualities of nectar, it also possesses the qualities of Asura blood, So it is avoided by people who follow a peaceful and serene lifestyle & avoided during fasting. Those who take garlic as food or medicine acts as prevention to Vata vyadhis, diseases related to bones, excess fat, worm infestations and digestive disorders due to the presence of qualities of nectar.

 

To read about the HEALTH BENEFITS OF GARLIC, Click here...

 

Recipe Type - Home Remedy
Difficulty - Easy
Serves -  2
Author - Dr.P.R. Ranjima(Mrityunjaya Ayurveda Clinic, Coimbatore), Ayurvedic Physician

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes 

 

For more HOME REMEDIES, Click here...

 

HOW TO MAKE GARLIC MILK

GARLIC MILK - LASHUNA KSHEERAPAKA

    There are various forms of medicine preparations explained in Ayurveda like Lehya, Taila, Kashaya etc. One such preparation where medicines are boiled with milk is called as Ksheerapaka (which literally means cooking in Milk).

 

This recipe can be prepared easily & can be used as a home remedy for various conditions.

 

INGREDIENTS: 

 

Garlic Pods – 1 part(10 Gms)

Milk – 4 parts (40 ml)

Water – 4 parts (40 ml)

Method of Preparation:

• Remove the husk from the garlic pods. 
• Pound them well to make a paste.
• Take the milk & water in a vessel, add the pound garlic pods into it.
• Boil this mixture on a low flame, stirring continuously, until the milk gets reduced to half(40 ml).
• Strain it.

Dosage:

• Divide the quantity into two parts and have it twice a day after food.
• Suitable Dosage: Approximately 10- 50ml for adults.

Benefits of Garlic Milk:

As per Charaka Samhita, it cures

 

• Vata gulma(Abdominal lumps), 
• Udavarta(Belching), 
• Gridhrasi(Sciatica), 
• Vishama jwara(Fever), 
• Hridroga(Heart Disease), 
• Vidradhi(Abscess), 
• Shotha(Edema)

 

    Garlic Milk remedy does not cause bad breath.  The fat and water-soluble active principles are transferred, into the milk. Milk with its coolant nature reduces the hotness and pungency of raw garlic pods. Those who cannot tolerate the taste of garlic, this is the best way to reap the benefits of garlic.  The pungent nature of garlic widens the narrow blood vessels, thus improving good blood flow not only in the heart but also in legs and brain. It prevents diseases due to circulatory problems.
 

Also, Garlic Milk help to,

 

• Reduce bad cholesterol,
• Keep heart healthy,
• Relieve for digestive troubles, 
• Relieve bloating & constipation,
• Reduce back pain and inflammation related to sciatica or spinal disc issues.

Precautions:

• Avoid drinking alcohol and smoking.
• Do not take too much of salty and sour foods.
• Avoid too much exposure to sunlight.
• Reduce stress and anger.

 

*Persons with excess heat, mouth ulcers, & who has burning sensation in eyes and during urination, should consult an Ayurvedic physician before taking the garlic milk.

 

 ______________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

    I am writing, one last post from my first home in Malaysia. Sitting in my usual nook, sipping on hot coffee and prepping to move to a new abode, I'm engulfed in nostalgia. My journey of blogging, deeply intertwined with my culinary explorations, began here.  From next week, I would be sitting in an all-new place. So for the love of my first home in Malaysia - the first home I ever felt like my own little space, a place I loved to go back - My Home Sweet Home. Quite a number of memories - kids grew up in this place & I grew up along with them, learnt so many new things in life.  This corner of my home, where daylight kissed my food photographs, witnessed the creation of countless dishes. And last week went with some few last Photos I wanted to shoot in this corner. For all the love & memories, this wonderful place holds - My Sweet little first Home in Malaysia. 

    As a tribute to this sanctuary of memories, I'm sharing a cherished recipe from my childhood - Amma's Vendakka Puli, a tangy Okra curry that's a staple in Palakkad cuisine. 

Unlock the Secrets: Crafting Amma's Vendakka Puli

 

MINT PARATHA - PUDINA LACHCHA PARATHA

    Mint is my favourite herb. The flavour of fresh Mint is something I love the most. May be as Chutneys or Raithas when added into Curries or Biriyanis & Pulaos as a garnish, or in Parathas, the refreshing aroma of the herb makes the dish welcoming.

 

    'Pudina Paratha/Mint Paratha' is a unique tasting Paratha prepared with Mint Leaves/Pudina & Wheat Flour. Mint Paratha is a delicacy by itself and is known for its simplicity & flavour. But This Pudina Paratha is layered like the 'Lachcha Paratha'. They are crisp as well as flaky, and when served hot, it is an utter treat. This Pudina/Mint Paratha has a balanced flavour from Mint leaves along with its refreshing aroma and the taste & flavour of other mild spices added into it.

      

    Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine has a wide range of variable recipes with a variety of stuffed Parathas. Parathas are cooked with Whole wheat flour(Gehun ka Aatta) & we can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lachcha Paratha etc., & etc.,

For more PARATHA RECIPES, Click here...

     Mint/Pudina Paratha is prepared, with whole wheat flour, and finely chopped Mint Leaves seasoned to taste. Add little water at a time while kneading the dough. Otherwise, the dough would be difficult to handle. I have used Fresh Mint Leaves in this recipe, but you can also make it with dried Mint Leaves. Some recipes even call for layering the spices into the folds while rolling out the dough. But I have added all the spices while kneading the dough, making the process easier.

    Parathas are usually cooked, over the griddle with a hearty drizzle of oil/ghee. The smell of Mint Leaves and Ghee wafts out a pleasant aroma while cooking this Pudina Paratha, and it comes out with a crispy layered texture. If you are in short of time,  roll it out like Chapati or shape it out into a square or a triangle. This Paratha can be eaten with Raitha, Curd or Pickle or serve it along with your choice of Vegetarian/Non-vegetarian Side Dishes.

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low- Medium
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

 

To Read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

HOW TO MAKE MINT PARATHA - PUDINA LACHCHA PARATHA

MINT PARATHA - PUDINA LACHCHA PARATHA

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Mint Leaves - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

 

METHOD:

 

• Clean, wash and finely chop the Mint Leaves.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15 medium-sized balls.
• Then roll them out into thin circles of about 9 to 10 inches.
• Brush some oil all over the Paratha and sprinkle some flour evenly on top of it.
• Gently fold the rolled out Paratha and make small folds from one end.
• Fold & pleat until the other end, and then roll it tightly into a circle.
• Press the loose end to the centre.
• Follow suit with the rest of the dough and keep them aside.
• Prepare the pleated rolls our of the dough and keep them aside covered to rest for about 12 to 15 minutes.
• Now take one pleated ball and dust some flour on both sides.
• Roll it out into a circle of about 5 to 6 inches. 
• Heat a griddle(Tawa) and cook each Pudina Paratha on a medium flame.
• When Paratha starts to puff up at some places, drizzle oil or ghee on this side.
• Flip, drizzle a bit of oil/ghee and cook on the other side.
• Flip the Parathas & press the edges with a spatula, a couple of times so that you get it cooked evenly with a crispy outer layer.
• Once done, remove the Pudina Parathas from the Tawa and place them on a serving plate.
• Gently crush the Paratha between your palms with quick movements, as you do for Malabar paratha.
• Care should be taken while doing this, proceed with this step only when it is warm enough to handle.
• The idea is to separate the layers & to give a flaky texture.
• Serve Pudina Lachcha Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

   

MINT PARATHA - PUDINA LACHCHA PARATHA

 

 

NOTES:

 

• Can also add along with Coriander Leaves/ Spring Onions along with Mint Leaves.
• But for the unique taste of Mint, use just the Mint Leaves in the Paratha.
• You can add Garam Masala while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Pudina Lachcha Parathas just before serving.