COIMBATORE ANGANNAN STYLE CHICKEN BIRIYANI

     Of all the Biriyanis I have tried and tasted, Coimbatore Angannan Biriyani is my favourite!  This recipe is my tribute to this traditional favourite that I can never get enough of!!!

      If you have to try one of the best Biriyanis around Tamil Nadu, then Coimbatore Angannan Biriyani is sure to come into the list.  The taste and popularity of this Biriyani is so ethnic that I would surely recommend anybody travelling to Coimbatore not to miss this Biriyani.  With not much of overwhelming flavour, mildly spiced, yet the texture and aroma of this Angannan Biriyani is so perfect that it is a must-try for every Biriyani Lover.
      Whenever I think of this Angannan Biriyani I am reminded of my Brother in Law.  The first time I ate this Biriyani was at his house,  he had bought this Biriyani for me knowing my love for Biriyanis.  Since then quite a number of visits to the Angannan Pulavu Unavagam and number of plates gobbled up.  Oh my... Good Old Days, What I miss about Coimbatore is the misty mornings in Winter and the one & only Angannan Biriyani.  I never miss a chance of eating Angannan Biriyani whenever I am in Coimbatore.
      It was a day that the craving for Biriyani hit me, and i.e a known fact, very frequent...  During our initial days in Malaysia and only my version of Biriyani to eat. I wanted some new recipe and was searching with not much of a hope for Angannan Biriyani through the internet and I found a recipe by Jizzeassy which seemed so near to the recipe.  Though sceptical I gave a try, but since then no looking back, whenever I need to cook Angannan Style Biriyani I stick onto her recipe.  I just adjusted the spices to suit our preference & added Curd for an extra soft textured Biriyani.  I should thank her for the recipe at this point.
     So, here comes the wonderful Coimbatore Angannan Style Chicken Biriyani - mildly spiced with a wonderful melt-in-mouth texture which absolutely comes from Seeraga Samba Rice which is used for cooking Biriyanis in Kongu Region.  Even Dindigul Thalapakatti Biriyani recipe uses Seeraga Samba Rice.  But it is strictly not a norm to use this type of Rice, if you cannot get hold of it, then use Basmati Rice, the recipe does total justice both ways.

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Cuisine - Coimbatore (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK COIMBATORE ANGANNAN STYLE CHICKEN BIRIYANI

COIMBATORE ANGANNAN STYLE CHICKEN BIRIYANI

    

INGREDIENTS:

For Angannan Chicken Biriyani:

Chicken - 1/2 Kg
Seeraga Samba Rice/Basmati Rice - 3 Cups
Curd/Yogurt - 1 Cup
Mint Leaves - a Handful
Coriander Leaves - a little less than a Handful
Ghee - 2 Tbspn

To Saute:

Oil/Ghee - 3 -4 Tbpsn
Cloves- 6 Nos.
Cinnamon 1" Stick - 2 Nos.
Cardomom- 5-6 Nos.
Shallots - 5-6 Nos.
Onion - 1 No.
Garlic - 5 -6 Cloves
Green Chillies - 3 Nos.
Tomato - 1 No.
Turmeric Powder - 1 Tspn
Lime Juice - 1 Tbspn

For Biriyani Paste

Shallots -15 Nos.
Green Chillies - 5-7 Nos.
Ginger - 2" Piece
Garlic- 8-10 Cloves
Cloves- 6 Nos.
Cinnamon 1" Stick - 2 Nos.
Cardomom- 5-6 Nos.
Fennel Seeds - 1 Tspn

METHOD:

How to Cook Angannan Style Chicken Biriyani:

1. Grind the ingredients mentioned under 'For Biriyani Paste' into a smooth paste and keep it aside.
2. Clean, Wash & Soak Seeraga Samba Rice/Basmati Rice for about 20-30 Minutes.
3. Clean, Wash & Cut Chicken into medium-sized pieces and keep it aside.
4. Heat Oil/Ghee in a Pan/Pressure Cooker. Let the flame be at medium.
5. Splutter Cinnamon Sticks, Cloves & Cardamom Pods in it.
6. Immediately add finely chopped Shallots, thinly sliced Garlic Cloves & Green Chillies slit into two.
7. Saute for a while and then add finely sliced Onions.
8. Saute until Onions turn translucent.
9. Add Turmeric Powder to the above and give a quick stir.
10. Add the ground 'Biriyani Paste' and saute it on a low flame until the raw flavour goes and oil separates from the masala.
11. Add finely sliced Tomatoes and cook on a low flame for few minutes until tomatoes turn soft & cooked.
12. Pour in the Curd/Yogurt and cook until oil separates from the mix.
13. Add Chicken Pieces along with a dash of salt and cook until all the water content from the Chicken pieces are removed.
14. Cook until the Biriyani Masala is semi-dry.
15. Drain & discard the water and add soaked Seeraga Samba/Basmati Rice to the above Biriyani Masala and mix well.
16. Cook this on a low flame for few minutes until the Rice & Chicken Pieces are well coated with the Biriyani Masala.
17. Sprinkle a handful of Mint & Coriander Leaves.
18. Pour in the Lime Juice, adjust the amount of Salt & mix well.
19. Meanwhile, Boil 4 Cups of Water in a Pan.
20. Pour this into the Biriyani Mixture and mix well.
21. I have used 1:11/2 Cups of Rice: Water Ratio.

 

IN A BIRIYANI VESSEL/PAN

Over a Griddle(For a Dhum Effect):

• Keep a preheated Chapati griddle below the Biriyani Vessel to give a dhum effect.
• Meanwhile, heat a Chapati griddle on a high flame for a few minutes or until the griddle is very hot.
• Keep this preheated Chapati griddle below the Biriyani Vessel.
• Saute the ingredients in a separate pan or in the Biriyani Vessel itself and follow the instructions as listed under 'How to Cook Angannan Biriyani' until step 20.
• Add the sauteed Biriyani Mixture into a heavy-bottomed Biriyani Vessel/Pan.
• Pour in the Boiling water to the Biriyani Mixture and mix well.
• Cover the Vessel with a lid and keep a heavy object on top of it.
• Cook this on a medium-low flame for just 5 Minutes.
• Carefully open the lid and gently stir the ingredients once.
• Again cover the Vessel with the lid and keep the heavy object on top of it.
• Cook this for about 10-12 minutes, then switch off the flame and leave the Biriyani Vessel on the stovetop untouched for few minutes.
• Remove the lid and drizzle the remaining 2 Tbspns of Ghee & gently mix the cooked Coimbatore Angannan Style Chicken Biriyani with a long ladle.
• Gently fluff up the Angannan Style Chicken Biriyani so that the ingredients are well combined. 
• Care should be taken not to break the rice strands.
• Serve Coimbatore Angannan Style Chicken Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

 

IN A PRESSURE COOKER

Over a Griddle(For a Dhum Effect):

• Saute the ingredients in a separate pan or in a Pressure Cooker itself and follow the instructions as listed under 'How to Cook Angannan Biriyani' until step 20.
• Add the sauteed Biriyani Mixture into Pressure Cooker.
• Pour in the Boiling water to the Biriyani Mixture and mix well.
• Cover the lid of the Pressure Cooker and cook for one full whistle.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to Coimbatore Angannan Style Chicken Biriyani and fluff-up the rice gently.
• Serve Coimbatore Angannan Style Chicken Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

IN A RICE COOKER

Quick & Easy Method(Suitable for cooking 2-3 Cups of Rice):

• Saute the ingredients in a separate pan and follow the instructions as listed under 'How to Cook Angannan Biriyani' until step 20.
• Transfer all the ingredients along with Boiled Water to the Rice Cooker and switch it on.  
• Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
• Leave Angannan Style Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
• Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
• This method is best if you are cooking not more than 2 - 3 Cups of Rice.
• For best results use just  1:11/2 Cups of Rice Water Ratio while cooking in Rice Cooker.

COIMBATORE ANGANNAN STYLE CHICKEN BIRIYANI

NOTES :

• Well-seasoned Seeragasamba Rice plays a vital role in the texture of this Angannan Biryani. 
• Can also use Basmati Rice instead of Seeraga Samba Rice.
• Soaking the rice helps in getting perfectly cooked rice.
• Use Rice Water ratio to suit the type of rice you are using.
• Normally, 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Seeraga Samba Rice.
• I have added 4 Cups of Water and 1 Cup of Curd for this Biriyani(1 Cup Curd gets reduce when sauteed along with Chicken & Masala Paste).
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the number of spices to suit your taste preference.
• Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding Lime/Lemon Juice is to avoid rice getting sticky.
• The Ground Masala Paste yields approximately 1/2 Cup.
• Cooking Chicken pieces along with the Biriyani Masala & Curd for few minutes yields you with well flavoured and succulent Chicken Pieces in this Biriyani.
• If you are cooking this Biriyani recipe with Mutton/Lamb, Cook mutton pieces with Turmeric & Green Chillies until well done. Then follow the rest of the instruction as for cooking Chicken Biriyani.
• The stock from cooking Mutton can be used for cooking Angannan Style Mutton Biriyani. Substitute it with water.