small ready cooked string hoppers (you can substitute boiled rice noodles for string hoppers)
tbsp Noor Oil
large red onions, finely sliced
large carrot, grated
large leek, white part finely sliced, green tops julienned
fresh green chillies, seeded and finely sliced
large piece of pandan leaf (optional)
cardamom pods, bruised
tsp ground turmeric
cup each cashews and raisins, fried in Noor margarine until golden brown
String hoppers are like little lacy pancakes made out of rice flour. It is a common dish eaten for breakfast in Sri Lanka and South India (especially in Kerala). However, this pilaf, which is like a ‘string hopper version’ of a biryani, can be served for lunch or dinner.
Break the string hoppers into small pieces and keep aside. Heat Noor Oil in a large saucepan and fry the onion, green chillies, pandan leaf and curry leaves until the onion turns golden. Add the cardamom pods cloves and turmeric and stir well. Next add the grated carrot and shredded leek and fry gently till for 2-3 minutes. Add the string hoppers, season well with salt and toss everything together until well mixed.
Spoon onto a large serving dish and garnish with halved boiled eggs and fried cashews and raisins. Serve with a spicy chicken or meat curry.