Mei Hoon Chicken Biryani / Rice Vermicelli Chicken Biryani

After a very long time... wanted to participate in the Muslim Food Bloggers from the time the challenge started.. but couldn't for various reasons.. drafted this post to participate in the third challenge.. somehow didn't blog it either I forget the date (mostly with a busy life) or there would be some issues with the laptop ... better late than never right...  Am really happy to be a part of this beautiful group and I hope I would be able to participate in the future challenges too In Sha Allah

Mei hoon  + Chicken Biryani 👀👀 does it sounds unusual .....Lets call it a fusion of Malay and Indian Cusine.  Before moving to the recipe lets just have a small intro of whats Mei Hoon?

        Mei hoon / BiHun / Rice Vermicelli  is used for making Goreng / Stir Fry, Soups and many other versatile dishes in many cuisines.. They are usually hydrated in hot water for 5 minutes and its ready to use.  Many people confuse with Cellophane Noodles..as both look almost similar visually.  For more info you can look in here.  I am a huge fan of Mi Siam especially made by my grandma. My mom makes Chinese Fried Rice with  Mei hoon... I have had in soups but not in Biryani... 

   When my dear friend from Malaysia made this Chicken Biryani for a Pot Luck Dinner... I was just amazed... never I ve imagined that a delicious Biryani could be made with Mee hoon... Loved the soft texture of Mei hoon which I ve never had before... The ones we usually have has a kind of  resistence.. kinda similar texture like Cellophane noodles..... When asked her about it she told me always soaks them in cold water for 6 hours which makes them incredibly soft.  The Biryani she made was a huge hit in the party and also has been a regular in our menu.

    This Biryani recipe is perfect for any dinner party... perfect recipe for those who fear making the usual biryani for a huge crowd....  perfect if you want a lighter biryani.... This recipe is very easy to prepare and stress free if you are making for parties... you can make the gravy well in advance and soak the vermicelli and just before dinner time just mix it n dum cook for a couple of minutes...

 Try this and you will surely like it.... Now lets move onto the recipe now:

You Need:

Rice Vermicelli/ Mei Hoon     200gms
Chicken                                    275-300 gms
Onion (large)                            1 nos
Tomato (medium)                    1 nos
Ginger Garlic paste                  1 tbsp (slightly heaped)
Chilli Powder                           1 tsp
Haldi                                        1/4 tsp
Pepper                                       1 tsp
Coriander leaves                       1/4 cup
Pudina / Mint leaves                 5-6 leaves
Curd / Yoghurt                          2 tbsp (heaped)
Lemon Juice                             1 tsp
Cardamom                                  2  nos
Clove                                       2 nos
Cinnamon                                1" piece
Bay leaves                                2 nos
Oil                                              2 tbsp
Ghee                                         1/2 tsp
Green Chilli                              2-3 nos
Water                                        around 1 cup
Salt as required

Preparation:

Soak the rice vermicelli  for at least 6 hours preferably overnight. After that break them into tiny pieces with your hands.... drain the water n keep aside. ( this process can be done when the gravy is cooking)
Thinly slice onion, chop the tomato... Slit the green chilli ... Finely chop coriander leaves n mint leaves... Cut the chicken into 4-6 pieces
In a heavy bottomed pan add oil... when it heats up add the Cinnamon, cardamom, clove n bay leaves...saute for 30 seconds. Add the onion and fry them till they turn translucent... add the chilli powder n fry for 20 seconds and immediately add the ginger garlic paste... fry for a couple of minutes..
Add the green chilli, coriander leaves, mint leaves and cook for a minute.... Add the chicken and fry them for 10 minutes... add turmeric powder , pepper powder and salt.. then add the tomato ,,, cover n cook them for 10 minutes.. the tomatoes should be soft and oil would start to leave the sides...
Now add curd, lemon juice, Water and salt and cook for about 15-20 minutes.. check the chicken if its cooked..
Now add the rice vermicelli.. close the pan with  a tight fitting lid and dum cook for 10 -15 minutes... all the liquid would have been absorbed and the biryani is ready...
Sprinkle finely chopped coriander leaves ..and serve hot

    

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