How to make String Hopper Biriyani


30 string hoppers
1/4 cup coconut milk
1 medium-sized carrot, cut into thin strips
1/2 leek, cut fine
1/2 medium-sized onion, cut fine
2 tbsp ghee or margarine
6 garlic cloves, peeled
1 cm piece of fresh ginger
4 cardamom pods, bruised
1 cm piece of cinnamon
3 cloves
5 cm piece of rampe (pandan leaves)
1 sprig of curry leaf
salt to taste
6 king prawns, cleaned
Omelete made with 2 eggs, cut into strips

30 g cashew nuts
20 g sultanas
1 tbsp ghee
Heat the ghee and fry the cashews and sultanas.


  1. Separate the string containers and saturate with the coconut drain.
  2. Blend the prawns in a half teaspoon of bean stew powder and 1/4 teaspoon salt and profound sear.
  3. In a mortar and pestle granulate the ginger and garlic.
  4. In a skillet or wok warm the ghee or margarine under low warmth. Include cinnamon, cardamom cases and cloves. Blend rapidly, include the garlic and ginger glue.
  5. Include the curry leaves and rampe and afterward carrots and leeks.
  6. Turn the warmth down and let the vegetables cook for a couple of minutes. Include string containers and salt, mix well.
  7. Slash up browned prawns and include.
  8. Influence the omelet, to cut into thin strips and topping on top together with the browned cashews and sultanas.