Iddiyappam biriyani (biriyani with steamed rice- noodles)

Main Dish
2 servings
30 min
30 min


Number of serving: 2

For Iddiyappam /Noolappam:

Rice flour – 2-3 cups (should make around 12 iddiyappams)

Water – as required

Salt – as per taste

Ghee/oil – 1 tsp(for oiling our hands)

The recipe for the Chicken Gravy of Biriyani can be seen here

I have used chicken breasts here in this recipe but it’s ok to use ordinary chicken pieces as well. I used it because that was what I had in hand then 

For Garnish:

Onion – 1 sliced finely

Cashew nuts – a handful

Raisins – a handful

Ghee – 2-3 tsp

Cardamom – 5

Cloves – 5

Cinnamon sticks – 2 1 inch pieces

Bay leaves – 2


  • Step 1:

    Let’s begin with the iddiyappam /noolappam first.
    Place water and salt in a medium sized sauce pan and bring to boil.
    Meanwhile, place the measured rice powder in a wide basin or in any other vessel where you can knead the iddiyappam dough easily.
    Now pour the boiling water little by little into the rice flour, mixing with a spoon as you do.
    Once the dough reaches the consistency of chappati dough you may stop adding water (it’s ok if your dough gets slightly loose, but be careful not to make it too loose as well. To avoid any mishap always add water little by little).

    Once the dough reaches the right consistency you will have to knead it smooth. But be careful not to plunge your hand in too soon as the dough is going to be very hot and you may burn your hand.
    So wait for it cool down and when the dough is still slightly warm, you may knead your dough until it’s nice and smooth and lump-free.

    It would be good idea to oil your hands with ghee or any other fat before you knead as the dough can be slightly sticky.

    Once the dough is made you may fill it into an iddiyappam ‘acchu’ (it’s a device used to squeeze out the dough into fine thin noodles) and squeeze out your iddiyappams onto idli moulds (these moulds are used to steam idlis) or any other vessel convenient for steaming these rice noodles and steam them for around 10-15 mins or until the iddiyappams are cooked well.

    Now shred the iddiyappams using your fingertips and keep aside.
  • Step 2:

    You may now prepare your chicken gravy as given here.
  • Step 3:
    For the garnish:
    Heat ghee in a small wok and fry the sliced onions till they turn golden brown. Remove from the wok using a slotted spoon and drain off excess oil on a tissue paper.
    In the same ghee, fry the cashew nuts and raisins as well.
  • Step 4:

    Take a non-stick vessel and place a layer of shredded iddiyappams. Follow this with the whole spices.
    Now pour in the prepared chicken gravy and finally top it with the remaining iddiyappam.
    Seal the vessel with aluminium foil and a tight lid and keep for dum for 10-15 mins on very low flame or in an oven.

    Once the dum is done remove from flame /oven and then mix the whole thing up using a spoon. Now garnish with the fried onions, raisins and cashew nuts.
    (Be very careful while taking off the lid as the vessel encloses high pressure steam and you may burn your hands.)


Iddiyappam Biriyani (Biriyani with steamed Rice- Noodles), photo 1Iddiyappam Biriyani (Biriyani with steamed Rice- Noodles), photo 2



Great recipe

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