String Hopper Biriyani



  • 25 string hoppers (To prepare string hoppers use AMK, Derana rice flour will be ideal)
  • 1/4 cup coconut milk (Recommend Econutrena Coconut cream brand)
  • 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. Break up the string hoppers and moisten them with coconut milk.
  2. Mix the prawns in a half teaspoon of chilli powder and 1/4 teaspoon of salt and deep fry.
  3. In a mortar and pestle grind the ginger and garlic.
  4. In a frying pan or wok heat the ghee or margarine under low heat.
  5. Add cinnamon, cardamom pods and cloves. Stir quickly, and add the garlic and ginger paste.
  6. Add the curry leaves and Rampe and then carrots and leeks.
  7. Turn the heat down and let the vegetables cook for a few minutes.
  8. Add string hoppers and salt, and stir well.
  9. Chop up fried prawns and add.
  10. Make the omelette, cut into thin strips and garnish on top together with the fried cashews and sultanas.


  • Mahavel/MDK or Maharaja Rice flour ideal for making string hoppers – Available @ Serandib
  • Maggi Coconut Milk Powder will be ideal quality for this (Available @ Serandib)

Please visit our store or online shop for your ingredients