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

IDIYAPPAM

     Idiyappam is another staple dish in South India and around the regions of South East Asian Countries.  Cuisines in these regions use Rice as the main ingredient in the preparation of most of their dishes.  And another main ingredient being Coconuts.  As Rice and Coconuts are two native crops found in abundance, these ingredients are combined together or prepared hand in hand right from a Main Course Dish, Appetizer/Snack, Side Dish or Dessert.  The importance and availability of the above ingredients have made it as a star ingredient not only through the length and breadth of the region but also have spread its wide hands throughout South East Asia.
               Idiyappam/Nool Puttu/Noo Puttu/Sevai/Santhagai is a common Breakfast/Dinner item traditionally steam cooked and looks a lot like Rice Noodles.  There are two different schools in the preparation of Idiyappam.  The traditional method is - soaking and grinding the raw rice into a smooth batter along with salt.  Then the ground batter is cooked with few teaspoons of oil in a pan - this is to remove the water content from the batter. Some methods even call for steam cooking the batter in Idli pans as for making Idlis.  Once the batter is cooked they are allowed to cool down and then a wooden or metal Idiyappam Press, with tiny holes at the bottom is used to squeeze out the Idiyappams.  Small handy Idiyappam Press or big ones with stands called Santhangai Press are used for the purpose. Idiyappam prepared with Steam cooked batter can be served as such.  Alternatively, if the batter is not steam cooked press the Idiyappam and then steam cook the Idiyappam in a steamer for 8-10 Minutes.
     Over the years the method of preparing has slightly changed. But the basic ingredient remained the same i.e the Rice. Finely milled rice flour is used for preparing Idiyappams these days instead of grinding the soaked rice.  Preparing Idiyappams with ready-made Rice Flour is considered to be easier than the conventional method of soaking, grinding, cooking etc.,  Some versions prepared using Wheat Flour, Ragi Flour etc., can also be found.
     Traditionally Sweetened Coconut Milk is served along with Idiyappams.  But light Vegetarian/Non-vegetarian Curries like Stews, Kurmas, Aatukkal Paya, Egg Curries, Sothi, Sri Lankan Kiri Hodi are great combinations for Idiyappam. Goes well with simple Coconut Chutney too. Even variations like Lemon Sevai, Coconut Sevai, Tamarind Sevai are prepared by seasoning the shredded Idiyappams.  There is even a new version of String Hopper Biriyani/Pulao.

IDIYAPPAM

      Along with its rich heritage and history these three humble dishes, Puttu, Idiyappam and Appam has travelled into other Cuisines in and around South East Asia. Interestingly the versions found in those regions have almost similar names, ingredients and cooking methods. It was a wonder to see our own Idiyappam in Malaysia & Singapore in the name of Puttu Mayam. Puttu Mayams are served along with Grated Coconuts and Gula Melaka(Palm Sugar). Particularly in Penang, Brown Coloured Putu Mayam is prepared by adding Mustard seeds to the Rice Flour. And another commonly found Puttu Mayam being the Green Coloured one prepared with Pandan Leaves(Screwpine) extract.  Pandan Puttu Mayam has a wonderful aroma unique to itself.

PUTTU MAYAM

 
     In Indonesia Idiyappam is known as Putu Mayang.  They are served with Freshly grated Coconut and Gula Melaka(Palm Sugar). Meat/Chicken Curries are also served along with Putu Mayang.  Another version of Putu Mayang prepared with Tapioca Flour/ Squash(Pumpkin) / Yam and Coconut Milk can be found in Indonesia.

PUTU MAYANG

      Idiyappam is believed to have been originated from Sri Lanka and it is one of their staple dishes too.  Commonly called as String Hoppers is served with Kiri Hodi(a basic Sri Lankan Curry with Coconut Milk and mild spices) or Coconut Sambol.
   

IDIYAPPAM & CURRIES

     This comfort food has taken an important place in Indian Cuisine.  Considered healthy, light and easy in terms of cooking, eating and even it is easily digestible. Serve it with your choice of Curries, or simply serve it up with Coconut Chutney.  If you have sweet tooth Idiyappams tastes great with sweetened Coconut Milk flavoured with Cardamoms. Or simply serve it up with freshly grated Coconuts and Sugar/Palm Sugar/Jaggery.

LEMON SEVAI

           Idiyappam is a common steam-cooked South Indian breakfast/dinner recipe.  Lemon Sevai - Lemon flavoured Idiyappam is an easy Tiffin Item, prepared with pre-cooked Idiyappams.  Tempering the Idiyappam with mild seasonings and flavouring it with Lime Juice converts the simple Idiyappam into a flavourful delicacy.  Lemon Sevai/Lemon Idiyappam is a wonderful and tasty tiffin item. What I like the most of Lemon Sevai is the beautiful Yellow Colour of the dish.  It is quite vibrant that the very look of Lemon Sevai is appetizingly pleasing.
      Though preparing Idiyappam is a slightly tedious process. Once you get the job done, making Lemon Sevai becomes an easy job.  There are different schools of thoughts in preparing Idiyappam from scratch.  We can make Idiyappam by soaking Raw Rice/Idli Rice, grinding it into a fine and thick paste.  Then the Ground Batter should be cooked along with some Vegetable Oil on a very low flame until it thickens into a soft and pliable dough. Cool the dough and use an Idiyappam Press/Sevai Nazhi to make Idiyappams.  Alternatively can make Idiyappams with ready-made/home-made Rice Flours. Steam cook the Idiyappams, serve it along with any Curry or Chutney of your choice or easily convert it into various flavourful recipes like Lemon Sevai, Coconut Sevai, Tamarind Sevai, Sevai Pulao/Biriyani etc.,  Even ready-made Idiyappams are readily available in the market these days.
     I cook the same Lemon Sevai Recipe with Rice Vermicelli(Bihun), When I find lazy to make Idiyappams, I soak the Bihun for about 30 Minutes in cold water and just follow the suit as per the recipe, drain the soaked Bihun before adding it into the tempered ingredients.  Sprinkle some Water & Cook Bihun for few more minutes on a very low flame until Bihun turns soft. Though a slight taste variation is found in the Lemon Sevai recipe cooked with Bihun, the soft textured Rice Vermicelli(Bihun) does total justice to the dish.





Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

For more recipe on Tiffin Items, Click here...

HOW TO MAKE LEMON SEVAI

INGREDIENTS :

Idiyappam - 8-10 Nos. (Small Sized).
Onion -1 No.
Green Chillies -3 -4 Nos.
Ginger(1" Piece) - 1 No.
Turmeric Powder - 1/4 Tspn (Optional)
Coconut - 3 Tbspn (Optional)
Lime Juice - 2 Tspns
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil/Ghee - 1 1/2 Tbsp
Mustard -1 Tsp
Bengal Gram Dhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Dry Red Chillies -2 Nos.
Curry leaves -  a Sprig

Garnishing :

Coriander Leaves - Few


For detailed Recipe on HOW TO MAKE IDIYAPPAM, Click here...

METHOD :

• Crumble the Idiyappams coarsely with your fingers until they are evenly shredded into tiny strands and keep them aside.
• Heat Oil in a pan, splutter the Mustard seeds.
• Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
• Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
• Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
• Sprinkle the Turmeric Powder and give a quick stir on a low flame.
• Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
• Add crumbled Idiyappams along with Salt and mix well until all the ingredients are well incorporated.
• Leave this on a low flame for few minutes.
• Pour in the Lime Juice along with a pinch of Sugar and mix well.
• Garnish the Lemon Sevai with finely chopped Coriander leaves.
• Serve Lemon Sevai hot along with Sambar or Chutney.

• Can prepare this Lemon Sevai with Ready-made Idiyappams.  
• I prepare the same recipe with soaked Rice Vermicelli(Bihun) too.
• Adding Sugar will balance the overall taste of the dish, but it is purely optional.
• Can also add few Peanuts/Cashew Nuts while tempering.

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

    I know two beautiful people who can write off their will for this heavenly Combo - Appam & Sweetened Coconut Milk.  One is my MIL and the other person is my friend Santhini.  I learnt that Santhini loves this combo during one of her visits.  I had made Appam, Chicken Curry & Stew.  But she asked whether I can make Sweetened Coconut Milk for her and serve Appam with Brown Sugar.  Since then, whenever possible I try to make this combo when she visits us.  Santhini, this is a long pending recipe for you.

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

 

Crunchy Potato Murukku: The Perfect Festive Snack for Diwali Celebrations!

 

Ingredients for Potato Murukku

To Cook Potatoes:

• 4 Medium Potatoes
• Salt – To taste

For the Murukku Dough:

• 3 Cups Idiyappam Flour (Rice Flour)
• ¾ Cup Boiled & Mashed Potatoes
• 3 Tablespoons Butter (room temperature)
• 6-8 Dry Red Chillies
• 1 Teaspoon Ajwain (Carom Seeds)
• ¼ Teaspoon Asafoetida
• Salt – To taste
• Approximately 1 Cup Water (adjust as needed)

For Deep Frying:

• Oil – As needed for frying

Explore more recipes: Try a variety of Instant Murukku Recipes, if you’re looking for delicious variations this Diwali.

 

Method – How to Make Potato Murukku

Preparing the Potatoes

• Clean, wash, and boil the potatoes (with skin on) in a pressure cooker, adding a pinch of salt.
• Cook on high flame for 2 whistles, then reduce the heat and cook for another 2-3 whistles.
• Turn off the heat and allow the pressure to release naturally.
• Once cooled, peel and mash the potatoes thoroughly, measuring ¾ cup for the recipe.

Pro Tip: Mashing the potatoes well ensures a smooth dough without lumps, which is essential for shaping perfect murukkus.

Kneading the Dough

• Soak the dry red chillies in hot water for 10–15 minutes.
• Grind the soaked chillies into a fine paste, adding a little water if needed.
• In a mixing bowl, combine the mashed potatoes, chilli paste, Idiyappam flour, butter, ajwain, asafoetida, and salt.
• Gradually add water to the mixture and knead it into a smooth, soft dough without any cracks.

Pro Tip: The dough should be pliable but not sticky. Adding water little by little helps achieve the right consistency.

Frying the Potato Murukku

• Heat oil in a deep-frying pan over medium flame.
• Fill the murukku press with dough and squeeze out a few rounds onto a slotted spoon or a greased plate.
• Carefully slide the murukku into the hot oil and fry until golden brown.
• Repeat with the remaining dough, ensuring not to overcrowd the pan.

Pro Tip: Fry the murukku in batches for even cooking and crispiness. The oil temperature should be medium-hot for the best results.

 

Serving Suggestions

• Enjoy as a Tea-Time Snack: Serve with a hot cup of chai or coffee.
• Festive Treat: Add it to your Diwali snack platter along with sweets and other savouries.
• Gift Idea: Pack in festive boxes for gifting friends and family during celebrations.

Love savoury snacks? Don’t miss out on my Spicy Ribbon Pakoda Recipe, another Diwali favourite!

 

Storage Tips

• Store in an Airtight Container: Once cooled completely, transfer the murukku to an airtight container.
• Lasts up to 10 Days: Stays fresh for a week to 10 days when stored properly.
• Avoid Moisture Exposure: Keep away from damp areas to maintain crispiness.

 

FAQs About Potato Murukku

Can I use regular rice flour instead of Idiyappam flour?

• Yes, but using Idiyappam flour gives a lighter and crispier texture. If using regular rice flour, make sure to use hot water while kneading.

Is butter necessary?

• Yes, butter adds a rich flavour and ensures the murukku is crispy yet soft inside. Avoid substituting with ghee or margarine.

Can I skip the red chillies?

• The chillies add a subtle heat, but you can omit them for a milder version.

 

Notes and Pro Tips

• Knead Well: Ensure the dough is soft and smooth, without cracks, for the best results.
• Butter Consistency: Use room temperature butter, as it blends better with the flour.
• Oil Temperature Matters: Keep the oil at medium heat to prevent burning or undercooking.
• Store Properly: To retain freshness, always store in an airtight container once the murukku has cooled completely.

Wrap Up Your Festive Season with Crispy Potato Murukku

    There's nothing quite like the crunch of homemade Murukku to add a festive flair to your Diwali celebrations! This easy, foolproof recipe using Instant Idiyappam Flour allows anyone, even kitchen novices, to whip up a delicious batch of this traditional snack. With minimal ingredients and straightforward steps, you can enjoy a delightful treat that’s perfect for Diwali or any special occasion.

    The beauty of Murukku lies in its versatility. You can easily customise the flavour by adding spices or herbs of your choice. Plus, it keeps well, making it an ideal option for gifting or sharing with loved ones.

Elevate Your Festive Menu!

Make your festive menu even more exciting! Explore More Savoury Snacks!

• Bombay Mixture – A delightful twist on the classic!
• Kara Boondi – Crispy and savoury, perfect for munching!

   

  Discover more Traditional Snacks for Diwali celebrations that not only complement each other but also create an irresistible festive spread. Click here to explore more of your favourite savoury snacks for the Diwali season!